薑萃取物對嗜酸乳桿菌、芽孢乳桿菌與比菲德氏菌培養之影響

Effect of Ginger Extract on Culturing Lactobacillus acidophilus、Lactobacillus sporogenes and Bifidobacterium bifidum

張桂芳(Kuei - Fang Chang)

指導教授 ： 陳齊聖

朝陽科技大學/理工學院/應用化學系/碩士(2015年)

摘要

本研究以黃耆與薑之萃取物添加於發酵液中，對於乳酸菌Lactobacillus acidophilus、Bifidobacterium bifidum、Lactobacillus sporogenes之活性影響。並探討菌液冷藏後之菌數變化。
　　黃耆萃取物添加實驗結果顯示B. bifidum添加1500ppm活性最佳，菌數由7.82 x108 CFU/mL增加到為2.03 x109 CFU/mL，提升2.56倍。老薑萃取物添加於乳酸菌培養，接種3%老薑萃取物至B. bifidum達最佳菌數，由2.86 x109 CFU/mL增加到為3.44 x1010 CFU/mL，菌數提高12倍。乾薑萃取物添加於乳酸菌之結果，菌數均維持在109 CFU/mL，最佳的為1%的乾薑萃取物接種B. bifidum，菌數由3.59 x109 CFU/mL增加到為6.23 x109 CFU/mL，提升1.7倍。生薑萃取物添加於乳酸菌實驗結果L. acidophilus與B. bifidum均有提升的效果，分別是5%的生薑萃取物接種至L. acidophilus，菌數由8.35 x109 CFU/mL增加到為1.45 x1010 CFU/mL，提升1.7倍；5%的生薑萃取物接種至B. bifidum，菌數由1.74 x109 CFU/mL增加到為1.26 x1010 CFU/mL，提升7.2倍。
　　萃取物添加於乳酸菌之冷藏試驗顯示，L. acidophilus在控制組，菌數降低外，其他菌數皆有成長。比較萃取物添加乳酸菌冷藏3天後菌數結果，分別為添加黃耆2500ppm萃取物冷藏，第3天比控制組，增加1.29倍；添加5%生薑萃取物則是提高2.1倍，添加老薑萃取物是增加1.8倍，添加乾薑萃取物是增加1.3倍。在B. bifidum中添加黃耆萃取物，冷藏至第9天，菌數比冷藏控制組增加1.2倍。添加老薑萃取物與乾薑萃取物，冷藏後菌數皆無明顯的下降。添加乾薑萃取物於L. sporogenes之菌數在冷藏後的第9天與控制組相比，還增加1.16倍；其餘添加黃耆萃取物、生薑萃取物與老薑萃取物，菌數皆會隨著冷藏時間增加，持續的下降。

關鍵字

乳酸菌 ； 黃耆萃取物 ； 薑萃取物 ； 冷藏

並列摘要

In this study, astragalus and ginger extract was added to the medium for the lactic acid bacteria Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus sporogenes to observe their influence on cell growth. Changes in the respective viability were observed during refrigeration.

Astragalus extract was added to the medium, and results showed that for B. bifidum grew best at 1500ppm, the viability increased from 7.82 108 CFU / mL to 2.03 109 CFU / mL. When aged ginger extract was added to the culture, at 3% addition, the viability of B. bifidum increased from 2.86 x109 CFU / mL to 3.44 x1010 CFU / mL. The effect of aged ginger extract on the other two species was not significant. The optimum concentration of 1% of the dried ginger extract added to medium for B. bifidum, cell concentration increased from 3.59 x109 CFU / mL to 6.23 x109 CFU / mL. When raw ginger extract was used at 5%, the growth enhancement for L. acidophilus and B. bifidum were respectively, from 8.35 109 CFU / mL to 1.45 x1010 CFU / mL, and from 1.74 x109 CFU / mL to 1.26 1010 CFU / mL.

The extracts were added to the refrigerated liquid cultures to observe the viability variations during refrigeration. The viability of L. acidophilus in the control group decreased. With added extracts, all species studied were still growing during refrigerated storage for 9 days.

並列關鍵字

refrigeration ； lactic acid bacteria ； astragalus extract ； ginger extract

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