臺灣博碩士論文加值系統

深層海水因具有低溫、營養豐富 (特別是礦物質)、清澈乾淨、病原菌極稀少等特性，可應用在多種食品產業上。酸菜是台灣常見的傳統蔬菜發酵食品，主要是將芥菜以食鹽醃漬進行發酵，在其發酵過程中藉由乳酸菌的代謝作用產生特殊香氣及酸味。本研究分析深層海水鹽之礦物質發現，鎂、鈣、鉀、鋰、鐵、硼、鍶、鈷、鎵、鉍及鉈離子的含量高於精鹽及粗鹽。應用深層海水鹽進行酸菜發酵，探討精鹽、粗鹽、深層海水鹽在不同鹽濃度 (5.5、7.5、10%) 下，對酸菜發酵期間乳酸菌生長的影響，結果顯示以深層海水鹽進行酸菜發酵有助於縮短酸菜發酵時間，具有提升乳酸發酵的能力。運用深層海水鹽進行酸菜發酵，有助於酸菜中乳酸菌快速增殖進入指數期，並提高酸菜酸度及發酵期間的乳酸菌數。本研究中以 dnaK 基因鑑定結果發現 Lactobacillus plantarum 為酸菜發酵期間主要乳酸菌菌種。以深層海水鹽製成之酸菜，在官能品評結果具有良好的接受度，具有發展地方特色農特產品之潛力。

For having the features of low-temperature, full of mineral and nutrition, clean and clear, and fewer pathogens, deep sea water (DSW) can be applied in multiple food industrial area. Suan-tsai (fermented mustard), a widely used traditional food in Taiwan, is produced by lactic acid fermentation with lactic acid bacteria (LAB) salt brine. The LAB fermentation can contribute to the sourness and characteristic flavor. The results showed that deep sea water salt (DSWS) is rich in vital ions, including magnesium, calcium, potassium, lithium, iron, boron, strontium, cobalt, gallium, bismuth and thallium, and the contents were higher than which of refined salt and crude salt. To investigate both the salt source (refined salt, crude salt and DSWS) and concentration effects (5.5, 7.5 and 10% NaCl) on the fermentation process of the suan-tsai, the growth of lactic acid bacteria the acidity, and the flavor of suan-tsai were evaluated. The results revealed that the utilization of DSWS could greatly assist LAB in their growth and help the LAB rapidly enter exponential phase and raise their number. The dnaK gene analysis result indicated that Lactobacillus plantarum was the major LAB in the fermentation of suan-tsai. Taste panel test demonstrated DSWS-brined suan-tsai had competitive organoleptic attributes. The results of this study could be employed by the suan-tsai industry in an attempt to produce spastic local agricultural products.

摘要 I
英文目錄 II
謝誌 III
目錄 V
表目錄 VIII
圖目錄 IX
壹、前言 1
貳、文獻整理 3
一、酸菜 (suan-tsai) 3
二、食鹽 4
(一)食鹽的來源與分類 4
(二)食鹽的製程及衛生標準 5
(三)深層海水 7
三、乳酸菌 (lactic acid bacteria) 9
(一)乳酸菌的分類與菌屬 10
(二)乳酸菌的代謝 17
1.乳酸菌的營養需求 17
2.乳酸發酵型式 18
(三)傳統酸菜發酵中的乳酸菌 20
四、乳酸菌在益生菌上的應用 22
(一)乳酸菌作為益生菌之特性 23
(二)乳酸菌促進人體健康之機能 27
參、實驗架構 30
肆、材料與方法 31
一、實驗材料 31
(一)原料 31
(二)藥品試劑 31
(三)乳酸菌培養 32
(四)引子 33
二、儀器設備 34
三、實驗方法 35
(一)食鹽中礦物質及微量元素分析 35
(二)酸菜製作 37
(三)品質分析 38
(四)乳酸菌之檢驗 39
(五)乳酸菌的篩選分離與菌種鑑定 39
(六)官能品評 44
(七)統計分析 44
伍、結果與討論 45
一、食鹽中礦物質及微量元素含量之分析 45
二、精鹽、粗鹽及深層海水鹽對酸菜發酵之影響 46
(一)起始鹽濃度對酸菜發酵之影響 46
(二)精鹽、粗鹽及深層海水鹽對酸菜發酵期間pH值之影響 47
(三)精鹽、粗鹽及深層海水鹽對酸菜發酵期間酸度之影響 49
(四)精鹽、粗鹽及深層海水鹽對酸菜發酵之乳酸菌數影響 50
三、乳酸菌菌種鑑定 52
四、官能品評 53
陸、結論 55
柒、參考文獻 56
捌、表 75
玖、圖 78
拾、附錄 83

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