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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/48856

Title: 以天然農業作物為發酵原料固態培養靈芝菌絲體及所得靈芝菌絲米基開發富含γ-胺基丁酸之乳酸菌發酵產品
Solid-state cultivation of Ganoderma lucidum mycelia by using agricultural crops as substrate for the preparation of γ–aminobutyric acid rich lactic-fermented product
Authors: Hung, Wei-Cheng
洪唯真
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 靈芝;Gamma-胺基丁酸;乳酸菌;菌絲體
Ganoderma lucidum;mycelium;γ-Aminobutyric acid;lactic acid bacteria
Date: 2014
Issue Date: 2018-08-22T06:38:41Z
Abstract: 靈芝是一種中國傳統藥用真菌,具有預防及治療多種人類疾病之生理活性。本研究擬探討靈芝高菌絲體含量與 GABA 產量之固態培養配方及條件,再以靈芝米麴製成液態懸浮液做為培養液,以乳酸菌進行發酵,研發高 GABA 含量之乳酸菌發酵飲品。將 5 株靈芝 (Ganoderma lucidum) 菌株 (A、B、C、D 及 H),培養於不同培養基配方,結果顯示,以 A 菌培養於添加 0.1% 黃豆粉之胚芽米與小麥胚芽 6:4混合培養基,於 30oC 下培養 7 天,菌絲體含量最高為 0.731 ± 0.008 g/g 且 GABA 產量為 22.633 mg/g。A 菌之最適培養條件以 32oC 下培養 21 天所得菌絲體及 GABA 產量最高,其數值分別可達 2.847 ± 0.073 g/g 及 119.583 ± 0.638 mg/g。將 10 株具有產 GABA 潛力之乳酸菌液態發酵 A 菌米麴懸浮液,以 FPM 3702 及 FPA 3709產 GABA 能力較高,此外,以培養 21 天靈芝 A 菌米麴配製 10% (w/v) 懸浮液,以乳酸菌發酵後,飲品黏稠度及 GABA 產量較佳。以桂圓紅棗蒸煮液取代水配製 A 菌米麴懸浮液,以 FPM 3702 及 FPA 3709 發酵後 GABA 含量可達到 11.264 ± 0.983 mg/mL 及 12.457 ± 0.926 mg/mL,添加桂圓紅棗蒸煮液可增加飲品風味,但由於靈芝米麴本身具有高 GABA 產量與帶有苦味,經乳酸菌發酵後 GABA 產量並不顯著,故提升乳酸菌 GABA 產量與改善飲品風味可作為未來研究方向。
Ganoderma lucidum, a traditional Chinese medicinal mushroom, has been used for the prevention and treatment of various human diseases for several years in Asia. Hence, the goal of the study is to investigate the optimal conditions for high yield of mycelium and GABA. The parameters included various rice, addition various ratio of wheat germ, 0.1% nitrogen source, 0.05% Vit. B, cultivated temperature and time. Then, take advantage of Ganoderma lucidum rice (GL rice) as suspension culture medium to lactic acid fermentation, development of high GABA levels of lactic acid bacteria fermented drinks. The results indicated that among 5 strains (A, B, C, D and H) of Ganoderma lucidum, A strain cultivated in embryo rice and wheat germ 6:4 mixed medium with 0.1% soybean at 30oC for 7 days had the highest mycelium and GABA production, were 0.731 ± 0.008 g/g and GABA 22.633 mg/g, respectively. A strain cultivated at 32oC for 21 days increased mycelium and GABA production to 2.847 ± 0.073 g/g and 119.583 ± 0.638 mg/g. Two GABA-rich LAB strains, FPM 3702 and FPA 3709 were screened out from ten strains after incubation in the suspension of A strain GL rice (10%, w/v) cultivated 7th day. Cultivated with the 21th day A strain GL rice (10%), the latic-fermented drink with suitable viscosity and GABA contain. Furthermore, addition longan and red dates cooking liquid replaced water in medium could improve the flavor of final product. The GABA production and final total count of FPA 3709 were 12.457 ± 0.926 mg/mL and 7.26 ± 0.02 log cfu/mL, respectively. However, due to GL rice has high production of GABA, the GABA production of lactic acid fermentation is not significant. Furthermore, because of GL rice with a bitter taste, the flavor of drink is not so good. Therefore, enhance GABA production of lactic acid bacteria and improve the flavor of drink can be a research directions in future.
URI: http://ethesys.lib.ntou.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=G0010132038.id
http://ntour.ntou.edu.tw:8080/ir/handle/987654321/48856
Appears in Collections:[食品科學系] 博碩士論文

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