果膠與明膠複合體提升優格發酵劑的抗凍性及儲存存活率之研究

林哲毅

doi:10.6845/NCHU.2015.00881

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果膠與明膠複合體提升優格發酵劑的抗凍性及儲存存活率之研究

Research of pectin and gelatin complex coacervation on improving yogurt starters in freeze resistance and storage viability

林哲毅 , Masters　　Advisor：林美吟　　

繁體中文 DOI： 10.6845/NCHU.2015.00881

乳酸菌；複合凝聚；優格發酵劑；冷凍乾燥；果膠；明膠；抗凍性；儲存存活率； Lactic acid bacteria ； Complex Coacervation ； Yogurt starter ； Freeze drying ； Pectin ； Gelatin ； Freeze resistance ； Storage viability

Abstract │ Reference (71) │ Altmetrics

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Yogurt, the most widely used food of lactic acid bacteria fermentation product in food industry and shows certain beneficial effects to human health. Complex coacervation , one way of microencapsulation technique could effectively exert protection effects for lactic acid bacteria in probiotic products. In this research, Pectin and Gelatin are used to coacervation , and cluster lactic acid bacteria(Pectin/Gelatin Complex Coacervation ; PGCC) as production of yogurt starter. 
In freeze resistance test, PGCC was subjected to slow freezing and rapid freezing to investigate the protection effects of PGCC against the detrimental conditions of freezing. The storage test of PGCC after freeze drying was subjected to stored at -40℃, 4℃ and 25℃ for 60 days, the objectives were to study the protection effects of PGCC to increase yogurt starter for storage viability after freeze drying.
Results showed that survival of PGCC was better than the free cells in freezing and storage. In freeze resistance, survival of slow and rapid freezing was significantly increased(p<0.05). In 60 days storage, survival of PGCC was also significantly higher than free cells at -40℃, 4℃, 25℃(p<0.05). 
Through this study, we confirmed that the use of pectin and gelatin complex coacervation improving the freeze resistance of lactic acid bacteria. The yogurt starters after freeze dry could have better storage viability.

Reference ( 71 ) 〈TOP〉

Amit-Romach, E., Uni, Z., & Reifen, R. (2010). Multistep mechanism of probiotic bacterium, the effect on innate immune system. Mol Nutr Food Res, 54(2), 277-284.
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Bibel, D. J. (1982). Sternberg, Metchnikoff, and the phagocytes. Mil Med, 147(7), 550-553.
連結：
Blaut, M. (2002). Relationship of prebiotics and food to intestinal microflora. Eur J Nutr, 41 Suppl 1, I11-16.
連結：
Bridge, P. D., & Sneath, P. H. (1983). Numerical taxonomy of Streptococcus. J Gen Microbiol, 129(3), 565-597.
連結：
Briggs, M., Tull, G., Newland, L. G., & Briggs, C. A. (1955). The preservation of Lactobacilli by freeze-drying. J Gen Microbiol, 12(3), 503-512.
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