台灣市售水果酵素產品繁多,且功能因產品原料不同而各有不同,而原料中添加的益生菌也是影響產品功能的主要原因之一。本研究挑選7家市售酵素產品,進行菌種比對及菌數檢測,得到7家廠商所使用的菌種有24株,如:L. d. subsp. bulgaricus、L. acidophilus、B. adolescentis、B. longum、L. johnsonii LJ1、B. a. subsp. lactis、E. casseliflavus、L. jensenii、L. fermentum、L. reuteri、L. casei、L. johnsonii EM1、L. d. subsp. lactis、L. helveticus、L. p. subsp. tolerans、L. gasseri、L. p. subsp. plantarum、L.rhamnosus、L. salivarius、L. l. subsp. lactis、B. bifidum、B. breve、S. thermophilus、B. l. subsp. infantis。 而在24株菌種中篩選出各品牌的優勢菌種,再進一步使用各品牌的發酵基質及單一菌株的發酵。經分析後多數的乳酸菌在發酵過程菌數生長都有顯著差異。除了Lactobacillus rhamnosus及Lactococcus lactis subsp. lactis,可能的原因為發酵環境、管控、發酵基質及發酵過程pH值下降而抑制生長。
There are many kinds of fruit fermentation broth products available in Taiwan, and the functions are different depending on the raw materials of the products, and the probiotics added in the raw materials are also one of the main factors affecting the function of the products. In this study, seven commercially available fruit fermentation broth products were selected for strain comparison and bacterial count detection, and 24 strains use by 7 manufacturers, such as: L. d. subsp. bulgaricus、L. acidophilus、B. adolescentis、B. longum、L. johnsonii LJ1、B. a. subsp. lactis、E. casseliflavus、L. jensenii、L. fermentum、L. reuteri、L. casei、L. johnsonii EM1、L. d. subsp. lactis、L. helveticus、L. p. subsp. tolerans、L. gasseri、L. p. subsp. plantarum、L.rhamnosus、L. salivarius、L. l. subsp. lactis、B. bifidum、B. breve、S. thermophilus、B. l. subsp. infantis. In the 24 strains, the dominant strains of each brand were screened, and the fermentation matrix of each brand and the fermentation of a single strain were further used. After analysis, most of the lactic acid bacteria have significant differences in the growth of the number of bacteria in the fermentation process. In addition to Lactobacillus rhamnosus and Lactococcus lactis subsp. lactis, the possible causes are inhibition of growth in the fermentation environment, control, fermentation substrate, and pH of the fermentation process.