Growth and Survival of Streptococcus faecalis and Lactobacillus rhamnosus during Agar Oligosaccharides Fermentation and Storage

Streptococcus faecalis與Lactobacillus rhamnosus發酵洋菜寡醣溶液時與發酵成品保存期間之菌數變化

吳紹祺(Shao-Chi Wu) ； 汪復進(Fu-Jin Wang) ； 潘崇良(Chorng-Liang Pan)

《臺灣水產學會刊》 32卷3期 (2005/09) Pp. 239-251

https://doi.org/10.29822/JFST.200509.0005

摘要

本研究為評估洋菜寡醣溶液是否能被Streptococcus(Strept)faecalis BCRC13076及／或Lactobacillus (Lact.) rhamnosus BCRC14068等二株乳酸菌利用生長，及其所得發酵液在4℃下貯存時之pH值、可滴定酸度及乳酸菌數變化。結果顯示以Strept. faecalis BCRC13076及／或Lact. rhamnosus BCRC14068發酵六種洋菜溶液或六種洋菜寡醣溶液24小時過程中，所得各乳酸發酵液之可滴定酸度及乳酸菌數皆隨發酵時間增加而上升，pH值則隨發酵時間增加而下降。在4℃下貯存7-14天，各乳酸發酵液之pH值及乳酸菌數隨貯存時間增加而下降，可滴定酸度則隨貯存時間增加而上升。綜合結果可知六種洋菜寡醣溶液經Strept. faecalis BCRC13076及／或Lact. rhamnosus BCRC14068發酵後，所得乳酸發酵液較六種洋菜溶液發酵所得為佳。

關鍵字

洋菜酶 ； 乳酸菌LAB ； 洋菜寡醣溶液AOsS

並列摘要

To evaluate the performance of two strains of lactic acid bacteria (LAB) that could grow in agar oligosaccharides solutions (AOsS). And during storage at 4℃, the changes in pH values, titratable acidity (TA), and LAB count in fermented AOsS were monitored. The results of six agar polysaccharide extract solutions (APsS) or six AOsS inoculated with Streptococcus (Strept.) faecalis BCRC13076 and/or Lactobacillus (Lact.) rhamnosus BCRC14068 indicated that their titratable acidity (TA) increased, pH decreased, optical density (OD) at 600 nm increased, and their LAB counts increased during the fermentation period (0-24 h). During storage at 4℃, six APsS or six AOsS fermented with Strept. faecalis BCRC13076 and/or Lact. rhamnosus BCRC14068 exhibited decreasing pH, increasing TA, decreasing viability, and an increasing reduction in sugar contents from 7 to 14 days. Six AOsS showed better growth with Strep. faecalis BCRC13076 and/or Lact rhamnosus BCRC14068 than did APsS.

並列關鍵字

agarases ； lactic acid bacteria LAB ； agar oligosaccharides solutions AOsS