臺灣博碩士論文加值系統

近年來由於抗生素的濫用導致許多菌種產生抗藥性，抗生素對於這些具有抗藥性細菌的抑制力減弱甚至無效，尋找新的抗生素是有必要的，雖然尋找新抗生素的研究沒有中斷過，但抗藥性細菌增加的速度遠高於新抗生素的研究速度，因此有部分研究者將目光放到植物上，在植物上尋找新的具有抗菌潛力的物質。
台灣水果的產量和種類堪稱豐富，許多水果食用完果肉或加工後，果皮就當成廢棄品扔棄，近年來許多研究證實，水果皮含具有抑制細菌的成份，本研究將柑橘類果皮經由酒精萃取並合併牛樟芝醱酵，評估合併醱酵後的抑菌能力。
本實驗將四種柑橘類果皮利用三種濃度(95％、75％、50％)酒精進行萃取，將果皮萃取液合併紅樟芝、白樟芝液態醱酵21天，醱酵後過濾，讓醱酵液和菌絲體分離，菌絲體用95％酒精進行萃取，並以衛生指標菌大腸桿菌和人體常見的感染病原菌金黃色葡萄球菌評估醱酵液與菌絲酒萃液的抑菌能力。
實驗結果顯示牛樟芝液態醱酵在相同的醱酵天數下，紅樟芝的抑菌能力會比白樟芝強，紅樟芝與白樟芝對大腸桿菌的minimum inhibitory concentration ( MIC )為1.95 mg / ml、31.25 mg / ml，minimum bactericidal concentration ( MBC )為0.24 mg / ml、7.81 mg / ml，對金黃色葡萄球菌的MIC為0.49 mg / ml、15.63 mg / ml，MBC為0.24 mg / ml、7.81 mg / ml。
本研究結果證實將果皮酒萃液合併牛樟芝液態醱酵能提升抑菌能力，在抑菌能力有提升的組別中，以紅樟芝合併柚子皮酒萃液的75混和醱酵1 (第14天)的組別對大腸桿菌的抑制力最強，抑菌圈為 3.4 ± 0.1 cm，對金黃色葡萄球菌則是紅樟芝合併柚子皮酒萃液的75混和醱酵1 (第14天)的組別，抑菌圈為 4.03 ± 0.17 cm，因此柑橘類果皮酒萃抑合併牛樟芝醱酵具有成為抗菌劑的潛力。

In recent years,the wide use of antibiotics lead to emergence of multidrug resistant bacterial strain. A lot of antibiotics losing their antibacterial activity. Search for new antibiotics is necessary. The study of new antibiotic is never stop. Some researchers have turned their eyes to the natural material.
Many studies have confirmed that the extracts of fruit peel that can inhibit bacterial growth .This study is using ethanol to extract peel of Citrus and the extracts were fermented with Antrodia cinnamomea and tested for antibacterial activity.
This study use 50％, 75％ and 95％ ethanol to extract peel of citrus and fermented by Antrodia cinnamomea for 21 days. The fermented broth and mycelium were filtrated by filter paper, and the mycelium were extracted by 95％ ethanol. The result show extract peel of citrus fermented by Antrodia cinnamomea can enhance the antibacterial activity.
The result show that liquid fermented of Antrodia cinnamomea is more efficient than White antrodia cinnamomea in the same fermentation days. Cultivating 21 days fermentation broth of Antrodia cinnamomea, White antrodia cinnamomea to Escherichia coli, the MIC were 1.95 mg / ml, 31.25 mg / ml, the MBC were 0.24 mg / ml, 7.81 mg / ml, to Staphylococcus aureus, the MIC were 0.49 mg / ml, 15.63 mg / ml, the MBC were 0.24 mg / ml, 7.81 mg / ml.
Among them fermented Citrus maxima extracted by 75% ethanol was the best to Escherichia coli. Inhibition zone was 3.4 ± 0.1 cm. Them fermented Citrus maxima extracted by 75% ethanol was the best to Staphylococcus aureus. Inhibition zone was 4.03 ± 0.17 cm. Thereofe, extract peel of Citrus fermented by Antrodia cinnamomea possess potentials as a natural antibacterial agent.

中文摘要 iii
英文摘要 iv
致謝 v
目次 vi
表目錄 viii
圖目錄 x
照片 xiii
第一章 前言 1
第二章 文獻回顧 2
2-1 抗生素的應用 2
2-2 抗藥性細菌的產生 2
2-3 大腸桿菌 3
2-4 金黃色葡萄球菌 4
2-5 牛樟芝介紹 5
2-6 檸檬介紹 8
2-7 柚子介紹 9
2-8 橘子介紹 10
2-9 柳丁介紹 11
第三章 研究目的 13
第四章 研究方法 14
4-1 實驗架構 14
4-2 實驗材料 15
4-2-1 真菌、細菌株 15
4-2-2 實驗設備 15
4-2-3 實驗藥品 15
4-2-4 培養基 16
4-3 實驗方法 17
4-3-1 細菌培養 17
4-3-2 真菌培養 17
4-3-3 水果果皮萃取 17
4-3-4 液態醱酵 17
4-3-5 牛津杯抑菌實驗 19
4-3-6 最低抑菌濃度測定 (minimum inhibitory concentration ; MIC) 19
4-3-7 最低殺菌濃度測定 (minimum bactericidal concentration ; MBC) 20
第五章 結果與討論 21
5-1 牛樟芝抑菌能力評估 21
5-2 水果皮酒萃液對細菌的MIC、MBC 23
5-3 牛樟芝合併果皮酒萃液對細菌的抑制能力評估 25
5-3-1 牛樟芝合併果皮酒萃液對大腸桿菌的抑制能力評估 25
5-3-2 牛樟芝合併果皮酒萃液醱酵之醱酵液對大腸桿菌的MIC、MBC 27
5-3-3 牛樟芝合併果皮酒萃液對金黃色葡萄球菌的抑制能力評估 29
5-3-4 牛樟芝合併果皮酒萃液之醱酵液對金黃色葡萄球菌的MIC、MBC 31
5-3-5 牛樟芝合併果皮酒萃液液態醱酵後抑菌圈增加的組別 33
第六章 結論 34
參考文獻 35

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