本研究針對台灣南部零售市場銷售的14件酸菜產品之微生物和化學相關衛生品質進行評估。結果顯示，市售酸菜樣品的平均衛生品質數值分別為：pH值：3.82，水活性：0.944，水分含量：89.70%，鹽分含量：4.75%，可滴定酸度：0.88%，總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN)：22.30 mg/100 g，亞硫酸鹽含量：440.5 ppm，亞硝酸鹽含量：0.32 ppm，生菌數 (Aerobic plate count, APC)：3.01 log CFU/g，乳酸菌數 (Lactic acid bacteria count, LAB)：1.24 log CFU/g，酵母與黴菌：0.70 log CFU/g等。所有樣品均不含大腸菌群、大腸桿菌、金黃色葡萄球菌、沙門氏菌和李斯特菌。再者，酸菜樣品中八種生物胺個別的平均含量均低於48.0mg/kg。此外，所有測試樣品 (100%, 14/14) 的亞硫酸鹽含量均超過台灣食品添加物限量標準30 ppm。另外，隨機選擇三件酸菜樣品編號A、C及E，以單分子即時定序 (Single molecule real time sequencing, SMRT) 分析微生物菌群，結果顯示樣品 A的主要優勢菌屬為Proteus (25%)、Vibrio (25%) 與 Psychrobacter (10%)，樣品C主要優勢菌屬為Weissella (62%) 與Lactobacillus (15%)，樣品E則以Lactobacillus (97%) 為主。顯示不同來源的酸菜中微生物菌相皆不相同，特別是樣品A，推測其在貯存販售過程中可能受到污染。
另外，原始酸菜以高壓 (High-pressure processing, HPP) (200-600 MPa 作用5分鐘) 處理後，樣品之APC和LAB菌數隨著壓力的增加而降低。其次，與控制組 (未高壓處理) 相比，加壓樣品的 L* (亮度)、W (白色度)、ΔE (色差值) 和質地 (硬度和咀嚼力) 隨著壓力的增加而顯著增加，反之a* (紅色度) 和b* (黃色度) 值則稍微減少；顯示HPP會使酸菜的質地偏硬，顏色和外觀更為亮白。再者，分別將HPP 400及600 MPa處理5分鐘之酸菜在25oC下貯存60天，發現HPP組的APC與LAB菌數會回復生長並與控制組 (未高壓組) 無異，但可延緩酵母菌與黴菌之生長以及pH值之上升。整體而言，建議酸菜以HPP 400 MPa或600 MPa處理5分鐘，可改善其質地和顏色並有效防止品質的變敗，達到延長保存期限的效果，因此高壓技術具有發展潛力作為取代添加亞硫酸鹽的一種處理技術。

The microbiological and chemical-related hygienic quality of fourteen mustard pickle products sold in retail markets in southern Taiwan were evaluated. The results showed that the mustard pickle samples had average levels of pH value: 3.82, water activity (Aw): 0.944, moisture content: 89.70%, salt content: 4.75%, titratable acidity: 0.88%, total volatile basic nitrogen (TVBN): 22.30 mg/100g, sulphites content: 440.5 ppm, nitrite content: 0.32 ppm, aerobic plate count (APC): 3.01 log CFU/g, Lactic acid bacteria count (LAB): 1.24 log CFU/g, yeast and mold: 0.70 log CFU/g, respectively. None of these samples contained coliform, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. Moreover, the average content for each of eight biogenic amines in all sample was less than 48.0 mg/kg. In addition, all tested samples (100%, 14/14) had sulphites contents of more than 30 ppm, the food additives regulatory level set by Taiwan Food Drug Administration (TFDA). Additionally, three samples numbered A, C, and E were randomly selected to analyze the microbial flora by single molecule real time sequencing (SMRT). The results showed that the main dominant genera of sample A were Proteus (25%), Vibrio (25%) and Psychrobacter (10%), the dominant genera of sample C were Weissella (62%) and Lactobacillus (15%), and sample E was dominated by Lactobacillus (97%). It shows that the microbial flora of mustard pickle from different sources are different, especially sample A, which may be contaminated during the storage and sale.
After the original mustard pickle was treated with high-pressure processing (HPP) (200-600 MPa, 5 min), the APC and LAB counts of the samples decreased with the increase of pressure. Moreover, the L* (brightness), W (whiteness), ΔE (color difference value) and texture (hardness and chewiness) of the pressurized samples increased significantly with increasing pressure compared to the control group (unpressurized), whereas the a* (redness) and b* (yellowness) values decreased slightly; it was indicated that HPP makes the mustard pickle harder in texture, and brighter in color and appearance. Furthermore, when the samples treated with HPP (400 and 600 MPa, 5 min) were stored at 25°C for 60 days, it was found that the APC and LAB counts in the HPP groups would revert to growth and were no different from the control group. But the HPP treatment could delay the growth of yeast and mold and pH rise. Overall, it is suggested that treatment of HPP 400 MPa or 600 MPa for 5 min on mustard pickle can improve its texture and color and effectively prevent the deterioration of quality, and achieve the effect of prolonging the shelf life. Therefore, HPP is a potential processing technique as a substitute for sulfite additive.

中文摘要………………………………………………………………….Ⅰ
Abstract…………………………………………………………………...Ⅲ
誌謝………………………………….........................................................Ⅴ
目錄………………………………………………………………………Ⅶ
表目錄…………………………………………………………………….Ⅸ
圖目錄…………………………………………………………………….XI
壹、 研究動機…………………………………………………………….1
貳、 文獻整理…………………………………………………………….4
一、 芥菜…………………………………………………………......4
二、 亞硫酸鹽……………………………………………………......7
三、 食品中之生物胺……………………………………………......9
四、 酸菜衛生品質之指標…………………………………………10
五、 高壓加工技術及在食品上的應用……………………………13
六、 發酵食品中微生物多樣性與第三代定序SMRT分析………17
參、 市售酸菜製品之微生物及化學相關衛生品質以及微生物菌群之分布探討…………………………………………………………...29
一、 前言……………………………………………………………29
二、 材料與方法……………………………………………………32
(一) 實驗材料…………………………………………………...32
(二) 實驗方法…………………………………………………...36
三、 結果與討論……………………………………………………49
肆、 高壓加工技術對酸菜品質之影響及在貯存之保鮮探討………...72
一、 前言……………………………………………………………72
二、 材料與方法……………………………………………………75
(一) 實驗材料…………………………………………………….75
(二) 實驗方法…………………………………………………….76
三、 結果與討論……………………………………………………..82
伍、 結論……………………………………………………………….105
陸、 參考文獻………………………………………………………….107

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