不同碳源對蓮藕汁乳酸發酵之探討

本試驗分別以8%葡萄糖、8%蔗糖、8%乳糖及未添加碳源於蓮藕汁當中，接種不同乳酸菌株發酵，探討不同碳源之添加對於乳酸菌在蓮藕汁乳酸發酵期間可溶性固形物、pH值、可滴定酸度以及乳酸菌數變化之影響。藉此篩選出最佳之乳酸發酵菌株以及基質之調配與發酵條件，以利於了解以蓮藕做為乳酸發酵之基質原料的可行性與否，並建立整個加工流程。試驗結果顯示，以添加8%葡萄糖做為基質時利用率、產酸量及乳酸菌生長均較其它碳源之添加為佳；在菌種的篩選上則發現以混合乳酸菌株進行發酵較單一菌株發酵為適當，將所發酵之發酵液進一步調整糖度在12° Brix進行消費者感官品評試驗，結果得知以A樣品(Lactobacillus delbrueckii subsp. lactis BCRC 14078與Lactobacillus delbrueckii subsp. bulgarucus BCRC 10696)進行發酵所調配出之樣品最為消費者所接受。綜合上述之試驗結果得知，利用蓮藕汁做為乳酸酵基質開發另一種乳酸發酵飲料確有其可行性。

關鍵字

蓮藕汁；乳酸菌；發酵；碳源

並列摘要

To investigate the effect on soluble-solid, pH, titratable acid, and changes of the lactobacillus density when adding different carbon sources to the lotus rhizome juice during lactic acid fermentation, 8% glucose, 8% sucrose, 8% lactose, and no-carbon source were used in this study when inoculate with different lactobacillus strains. These parameters were used to screen out the best lactobacillus strain, substrate combination and fermentation condition in order to figure out the feasibility of lotus rhizome as a substrate in lactic acid fermentative model and establish the whole processing process. The results have shown that 8% glucose was the best carbon source to have higher efficiency of carbon substrate utilization, acid production and growth of lactobacillus, when compared to the other carbon sources. Among bacteria selections, we found that fermentation with a mix of lactobacillus strains is more suitable than using a single strain. The sensory evaluation had been conducted by adjusting the fermentative solution at 12° Brix. The result showed that sample A (Lactobacillus delbrueckii subsp. lactis BCRC 14078 and Lactobacillus delbrueckii subsp. bulgarucus BCRC 10696) was the most favorable sample among the consumers. The combination of above results has illustrated that the feasibility to use lotus rhizome juice as a substrate for lactic acid fermentation in developing lactic acid fermentation drinks.

並列關鍵字

Lotus Rhizome Juice ； Lactic Acid Bacteria ； Fermentation ； Carbon Source

國際替代計量

不同碳源對蓮藕汁乳酸發酵之探討

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