臺灣博碩士論文加值系統

中文摘要........................................................................................................................1
Abstract.........................................................................................................................3
致謝................................................................................................................................5
目錄................................................................................................................................6
表目錄............................................................................................................................8
圖目錄............................................................................................................................9
壹、前言......................................................................................................................10
貳、文獻回顧 .............................................................................................................12
2.1 大白菜............................................................................................................12
2.1.1 白菜的介紹 ........................................................................................12
2.1.2 韓國泡菜的介紹 ...............................................................................12
2.1.3 黃金泡菜介紹 ....................................................................................14
2.2 乳酸菌及益生菌介紹 ...................................................................................14
2.2.1 乳酸菌.................................................................................................14
2.2.2 益生菌之定義 ....................................................................................15
2.2.3 乳酸菌之定義與特性 ........................................................................16
2.3.乳酸菌之功能 ...............................................................................................16
2.3.1 乳酸菌功效 ........................................................................................16
2.3.2 抑制腸道內壞菌生長 ........................................................................17
2.3.3 強化人體免疫系統 ............................................................................17
2.3.4 改善乳糖不耐症 ................................................................................18
2.3.5 增加鈣質吸收 ...................................................................................18
2.3.6 抗氧化能力 .......................................................................................18
2.3.7 預防癌症............................................................................................19
參、材料與方法 .........................................................................................................20
3.1 實驗架構........................................................................................................20
3.1.1 實驗材料.............................................................................................21
3.1.2 儀器設備.............................................................................................21
3.2 總生菌數及物理性質測定 ..........................................................................22
3.3 乳酸菌的分離與鑑定 ..................................................................................23
3.3.1 乳酸菌分離純化 ................................................................................23
3.3.2 乳酸菌鑑定 .......................................................................................23
3.4 乳酸菌生長曲線測定 ..................................................................................23
3.5 益生菌特性分析 ...........................................................................................24
3.5.1 乳酸菌抗生素耐受性試驗 ...............................................................24
3.5.2 乳酸菌抑菌活性試驗 .......................................................................25
3.6.模擬腸胃道試驗 ...........................................................................................25
3.6.1 模擬胃液耐受性試驗 ........................................................................25
3.6.2 模擬腸道耐受性試驗 ........................................................................25
3.7 接種葷豪華泡菜醱酵試驗 ..........................................................................26
3.8 物性試驗.......................................................................................................26
3.9 統計分析........................................................................................................26
結果與討論 .................................................................................................................28
4.1 泡菜物理性質、總生菌數及乳酸菌數 .......................................................28
4.1.1 黃金泡菜.............................................................................................28
4.1.2 葷豪華泡菜 ........................................................................................28
4.1.3 素豪華泡菜 ........................................................................................28
4.2 乳酸菌的分離與鑑定 ..................................................................................29
4.3 乳酸菌生長曲線 ..........................................................................................30
4.4 益生菌特性分析 ...........................................................................................31
4.4.1 抗生素敏感性分析 ............................................................................31
4.4.2 乳酸菌抑菌活性試驗 .......................................................................33
4.5.1 模擬胃液試驗 ....................................................................................34
4.6 優勢菌種接種泡菜 ......................................................................................35
4.7 物理性質測定 ...............................................................................................36
4.7.1 剪切力.................................................................................................36
4.7.2 破斷力................................................................................................36
4.8 感官品評.......................................................................................................37
結論..............................................................................................................................38
參考文獻......................................................................................................................57

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