- 期刊
酸楊桃接菌式發酵之研究
Studies on Tart Carambola Fermentation with Inoculating Method
摘要
由傳統楊桃汁醃漬法中分離之菌種以酵母菌為主，初步鑑定出Candida pelliculosa, C. inconspicua, C. ciferrii, Saccharomy ces cerevisiae等，在傳統醃漬過程中，會有少量醋酸產生，其可滴定酸度、草酸、抗壞血酸及肢基態氮等的含量經醃漬後會有較明顯的減少，以接菌式發酵製造之楊桃汁，因發酵時問短，未有醋酸被測得，而其他有機酸、pH值、酸度、粗蛋白質及肢基態氮等的含量變化並不明顯。糖類在醃漬發在醃漬發酵初期即被大量消耗，到中，後期已無法測得。傳統醃漬楊桃汁的嚐好性品評得分1.0-4.0分不等，接菌式發酵楊桃汁的嚐好性品評得分3.0分。
並列摘要
Yeasts were the major microbes in carambola traditional pickled method. They are Candida pelliculosa, C. inconspicua, C. ciferrii and Saccharomyces erevisiae. During the traditional pickled process, a small mounts of acetic acid was appeared. Titratable acidity, oxalic acid, ascorbic acid and amimo nitrogen contents decreased significantly after pickled by traditional method. However, fermentation by inoculating method acetic acid could not be detect and titratable acidity, oxalic acid and amimo nitrogen contents didn’t change too much also. Most of sugars were rapidly metabolized by the micrboes during the early stage of fermentation, therefore, it is unabled to detect at middle and final stages. The sensory evaluation scores of traditional and inoculating methods were from 1.0 to 4.0, and 3.0, respectively.
被引用紀錄
延伸閱讀
- 林崑騰（2010）。酸味種與甜味種楊桃醃漬發酵過程其成分變化及抗氧化特性之研究〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2010.10680
- 王子慶、謝慶昌、林德勝（1997）。甜楊桃果實外銷適性之研究。中華農業研究，46(3)，278-293。https://doi.org/10.29951/JARC.199709.0007
- 蔡志濃、安寶貞、林俊義、吳雅芳、彭淑貞（2001）。楊桃細菌性斑點病之發生、品種抗病性及藥劑防治。植物病理學會刊，10(3)，139-145。https://doi.org/10.6649/PPB.200109_10(3).0006
- 彭瑞菊、鄭安秀（2002）。楊桃細菌性斑點病之發現及監測技術。臺南區農業專訊，(41)，28-31。https://doi.org/10.29557/YYWYLL.200209.0003
- Анатоліївна, Н. Т. (2016). Some theoretical and practical approaches to the production of candied fruit based on raw plant materials. Traektoriâ nauki, 2(6), 2(1)-2(8). https://www.airitilibrary.com/Article/Detail?DocID=P20151216015-201606-201607180031-201607180031-2(1)-2(8)