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| 研究生： |
林盈淇 Lin, Ying-Chi |
|---|---|
| 論文名稱： |
應用乳酸菌產生胞外多醣製作優格冰淇淋 Using lactic acid bacteria producing exopolysaccharide to manufacture frozen yogurt |
| 指導教授： |
邱秋霞
Chiu, Chiu-Hsia 郭嘉信 Guo, Jia-Hsin |
| 學位類別： |
碩士 Master |
| 系所名稱： |
農學院 - 食品科學系所 Department of Food Science |
| 畢業學年度： | 109 |
| 語文別： | 中文 |
| 論文頁數： | 183 |
| 中文關鍵詞： | 優格冰淇淋 、乳酸菌 、胞外多醣 、天然粘稠劑 、天然屏障 |
| 外文關鍵詞： | Frozen yogurt, Lactic acid bacteria, Exopolysaccharides, Natural thickener, Natural barrier |
| DOI URL： | http://doi.org/10.6346/NPUST202100381 |
| 相關次數： | 點閱：33 下載：0 |
| 分享至: |
| 查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 |
中文摘要 I
Abstract III
謝誌 V
目錄 VI
圖目錄 X
表目錄 XII
1. 前言 1
2. 文獻回顧 3
2.1 冰淇淋 3
2.1.1 冰淇淋之簡介 3
2.1.2 冰淇淋中常見之食品添加物 4
2.1.2.1 甜味劑 4
2.1.2.2 乳化劑 4
2.1.2.3 粘稠劑 5
2.1.3 冰淇淋之種類 8
2.2 優格冰淇淋 9
2.3 乳酸菌 10
2.3.1 乳酸菌之簡介 10
2.3.2 乳酸菌之分類 11
2.3.3 乳酸菌之代謝途徑 15
2.3.4 乳酸菌代謝產物之生理活性及其應用 18
2.4 胞外多醣 21
2.4.1 多醣之簡介 21
2.4.2 乳酸菌胞外多醣 26
2.4.3 乳酸菌胞外多醣之生產及分離 28
2.4.5 乳酸菌胞外多醣之物理特性及應用 32
2.5 反應曲面法 32
3. 材料與方法 39
3.1 實驗架構 39
3.2 試藥及培養基 42
3.2.1 試藥 42
3.2.2 培養基 44
3.3 儀器設備 50
3.4 實驗菌株 52
3.4.1 乳酸菌菌株篩選及分離 52
3.4.1.1 簡易革蘭氏染色 52
3.4.1.2 觸酶 (catalase) 試驗 55
3.4.1.3 凝乳試驗 55
3.4.1.4 產酸能力試驗 55
3.4.1.5 黏度測試 55
3.4.2 乳酸菌菌株之特性探討 56
3.4.2.1 乳酸菌菌株之生長曲線 56
3.4.2.2 乳酸菌菌株之形態及大小 56
3.4.3 乳酸菌菌株之耐受性試驗 57
3.4.3.1 乳酸菌菌株之耐酸性試驗 57
3.4.3.2 乳酸菌菌株之耐膽鹽試驗 57
3.4.4 乳酸菌菌株保存 57
3.4.5 乳酸菌菌酛製備 58
3.4.6 乳酸菌菌酛計數 58
3.4.7 乳酸菌菌種鑑定 58
3.4.7.1 API 50 CHL菌種快速鑑定 58
3.4.7.2 VITEK® 2 Compact菌種快速鑑定 59
3.4.7.3 16S rDNA菌種鑑定 59
3.5 乳酸菌生產胞外多醣之製備及萃取 60
3.5.1 乳酸菌胞外多醣之製備 60
3.5.2 乳酸菌胞外多醣之萃取 60
3.5.3 乳酸菌胞外多醣之定量 60
3.6 以實驗設計法進行最適培養條件之探討 61
3.6.1 乳酸菌選定及最適碳源種類探討 61
3.6.2 乳酸菌發酵最適碳源濃度探討 61
3.6.3 乳酸菌發酵最適培養時間探討 61
3.6.4 乳酸菌發酵最適發酵溫度探討 62
3.6.5 以Box-Behnken Design進行最適培養條件之探討 62
3.7 分析項目及方法 64
3.7.1 pH值之測定 64
3.7.2 可滴定酸之測定 64
3.7.3 胞外多醣單醣組成分析 64
3.7.4 胞外多醣結構分析 65
3.8 優格冰淇淋之製備及分析 68
3.8.1 優格冰淇淋之製備 68
3.8.2 優格冰淇淋之分析項目 71
3.8.2.1 沙門氏桿菌之檢驗 71
3.8.2.2 腸桿菌科之檢驗 71
3.8.2.3 水中大腸桿菌群之檢驗 73
3.8.2.4 優格冰淇淋之膨脹率 74
3.8.2.5 優格冰淇淋之融化速率 74
3.8.2.6 優格冰淇淋之質地分析 75
3.9統計方法 75
4. 結果與討論 76
4.1 乳酸菌菌株之篩選與分離 76
4.1.1 篩選之乳酸菌菌株所產生之黏度表現 82
4.1.2 篩選之乳酸菌菌株所產生之胞外多醣定量分析 84
4.2 乳酸菌菌株之生長特性 86
4.2.1 乳酸菌菌株之生長曲線 86
4.2.2 乳酸菌菌株之菌體型態及大小 86
4.3 乳酸菌菌株之耐受性試驗 91
4.3.1 乳酸菌菌株之耐酸性試驗 91
4.3.2 乳酸菌菌株之耐膽鹽性試驗 95
4.4 乳酸菌菌株之菌種鑑定 98
4.4.1 API 50 CHL菌種快速鑑定 98
4.4.2 VITEK® 2 Compact菌種快速鑑定 98
4.4.3 16S rDNA菌種鑑定 107
4.5 以反應曲面法探討乳酸菌最適發酵條件 112
4.5.1 實驗因子之選定 112
4.5.1.1 實驗菌株之選定及最適碳源種類之探討 112
4.5.2 實驗因子階層探討 116
4.5.2.1 L. plantarum ECo-8發酵之最適碳源添加濃度之探討 116
4.5.2.2 L. plantarum ECo-8發酵之最適培養時間之探討 118
4.5.2.3 L. plantarum ECo-8發酵之最適培養溫度之探討 120
4.5.3 L. plantarum ECo-8最適培養條件之探討 120
4.5.3.1 L. plantarum ECo-8發酵液之黏度表現 124
4.5.3.2 L. plantarum ECo-8發酵液之胞外多醣含量 132
4.6 乳酸菌胞外多醣之單醣組成及官能基特性分析結果 136
4.7 優格冰淇淋成品分析結果 139
4.7.1 優格冰淇淋理化特性結果 139
4.7.2 優格冰淇淋貯藏期間乳酸菌菌數之變化 141
4.7.3 優格冰淇淋食品衛生菌之檢測結果 145
5. 結論 148
6. 參考文獻 151
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校外公開2026/08/19