- 學位論文
發酵乳清飲料之配方與功能性研究
Investigation of formula and functional properties of fermented whey beverage
摘要
本研究中以取自四方牧場的新鮮乳清作為原料，來製作各種酒精飲料及無酒精飲料，調配出酒精濃度低於 0.5% (v/v)或是酒精濃度為 4% (v/v) 的各種汽泡式飲料；除此之外，將新鮮乳清的乳清蛋白部份製作成優格。 以新鮮乳清和 MRS培養基培養八種市售優格中的乳酸菌，做為種菌，靜置培養於 37℃下，發酵結束後，取離心上清液做抗菌測試；發現其中三種培養液顯著的抑制病原菌 (如：E. coli、 Salmonella 以及 Shigella)生長，而且抑制病原菌的能力和 pH值有密切關係，當培養液的 pH範圍在 3.5-4.2時，方具有抑制病原菌能力；pH值越低，抑制病原菌的能力越好。若將培養液的 pH值調整至 pH 5.0，便不具有抑制病原菌生長的能力；此結果顯示抑制能力來自於培養液中的代謝產物 (乳酸)所致。
並列摘要
Fresh whey from a local dairy was used as a raw material to make many kinds of beverages with alcohol and non-alcohol. Several kinds of sparkling beverages with alcohol less than 0.5% (v/v) or with 4% (v/v) alcohol were developed in this study. We also developed yoghurt from fresh whey with very much precipitate of casein protein. The fresh whey and MRS medium were used to culture lactic acid bacteria from 8 local commercial yoghurt as seed strains. It was found that 3 out of the 8 cultured broth performed significant ability to inhibit the growth of pathogens such as E. coli, Salmonella and Shigella. The pathogens inhibitory ability was closely related to pH of the broth which is in the range of 3.8~4.2. The lower pH of the broth always performed the better inhibitory ability to the pathogens. If the pH of all of the cultured broth was adjusted to pH 5.0 , the inhibitory ability to pathogens was no longer existed. The results indicated that the inhibitory ability was from lactate of the metabolites in the culture broth.