Growth of Lactic Acid Bacteria during the Fermentation of Laminaria japonica Polysaccharide-hydrolysates Solution

乳酸菌發酵海帶多醣水解液之乳酸菌生長

吳紹祺(Shao-Chi Wu) ； 施姍汶(Shan-Wen Shih) ； 曾國政(Kuo-Chang Zen) ； 潘崇良(Chorng-Liang Pan)

《臺灣水產學會刊》 36卷4期 (2009/12) Pp. 251-263

https://doi.org/10.29822/JFST.200912.0002

摘要

The purpose of this study is to develop the enzyme-digested hot water polysaccharide extract of Laminaria (Lam.) japonica fermented by lactic acid bacteria (LAB). A Lam. japonica oligosaccharide solution (L-Lam) was prepared from Lam digested in 5 units/ml cellulase and 5 units/ml agarases (MA103- agarases and MAEF08-agarases) at 40℃ for 12 h, and then obtained a Lam. japonica oligosaccharide solution (L-Lam). Two percent of (I) Lam, (II) L-Lam, (III) L-Lam plus 0.5% yeast extract, or (IV) L-Lam plus 0.5% peptone were fermented individually with the following LAB starter groups: (A) Lactobacillus (Lb.) rhamnosus BCRC14068 and Enterococcus (Ent.) faecalis BCRC13076, (B) Lb. plantarum BCRC10069 and Lb. plantarum BCRC12250, or (C) Lb. plantarum BCRC10069 and Lactococcus (Lc.) lactis BCRC12315. The three groups of LAB starters used 3% or 5% inoculums, and were incubated at 37℃ to obtain Lam or L-Lam LAB fermented solutions. This resulted in an L-Lam plus 0.5% yeast extract fermented LAB starter group, BCRC10069 and BCRC12250, which could reach the end point of fermentation (pH ＜ 4.6) in 4 h. Its titratable acidity value and lactic acid bacteria count were the highest among the Lam or L-Lam LAB fermented solutions.

關鍵字

洋菜酶 ； 纖維素酶 ； 乳酸菌 ； 海帶

並列摘要

The purpose of this study is to develop the enzyme-digested hot water polysaccharide extract of Laminaria (Lam.) japonica fermented by lactic acid bacteria (LAB). A Lam. japonica oligosaccharide solution (L-Lam) was prepared from Lam digested in 5 units/ml cellulase and 5 units/ml agarases (MA103- agarases and MAEF08-agarases) at 40℃ for 12 h, and then obtained a Lam. japonica oligosaccharide solution (L-Lam). Two percent of (I) Lam, (II) L-Lam, (III) L-Lam plus 0.5% yeast extract, or (IV) L-Lam plus 0.5% peptone were fermented individually with the following LAB starter groups: (A) Lactobacillus (Lb.) rhamnosus BCRC14068 and Enterococcus (Ent.) faecalis BCRC13076, (B) Lb. plantarum BCRC10069 and Lb. plantarum BCRC12250, or (C) Lb. plantarum BCRC10069 and Lactococcus (Lc.) lactis BCRC12315. The three groups of LAB starters used 3% or 5% inoculums, and were incubated at 37℃ to obtain Lam or L-Lam LAB fermented solutions. This resulted in an L-Lam plus 0.5% yeast extract fermented LAB starter group, BCRC10069 and BCRC12250, which could reach the end point of fermentation (pH ＜ 4.6) in 4 h. Its titratable acidity value and lactic acid bacteria count were the highest among the Lam or L-Lam LAB fermented solutions.

並列關鍵字

Agarases ； Cellulase ； Lactic acid bacteria ； Laminaria japonica