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題名 | 利用褐藻酸鈣及κ-紅藻膠之包埋細胞固定化來提升嗜酸乳酸桿菌的抗凍性=Amelioration of Freezing-Resistance of Lactobacillus Acidophilus by the Application of Calcium-Alginate and κ-Carrageenan Entrapment Cell Immobilization |
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作者 | 曾政鴻; 金安兒; | 書刊名 | 農林學報 |
卷期 | 55:3 民95.09 |
頁次 | 頁197-205 |
分類號 | 463.72 |
關鍵詞 | 嗜酸乳酸桿菌; 細胞固定化; 凍結; 凍結貯藏; Lactobacillus acidophilus; Cell immobilization; Freezing; Frozen storage; |
語文 | 中文(Chinese) |
中文摘要 | 嗜酸乳酸桿菌為目前市面上甚為流行的一種益生菌,具有多種有益人體健康的生理機能。然而由於嗜酸乳酸桿菌的抗凍性不佳,因此目前在冷凍食品方面的添加應用仍不普遍。另一方面,細胞固定化技術能夠有效地對菌體提供保護,增強其對周圍境中不利因子的耐受性,以提高菌體的存活。因此,本研究即利用經褐藻酸鈣及k-紅藻膠包埋固定化後的嗜固定化對菌株在凍結之不利環境條件因子下的保護作用,以及不同凝膠的效果,嘗試利用凝膠包埋固定化來提高嗜乳酸桿菌在凍結中的存活率,開發出具乳菌保健效果的冷凍食品。此外,並進行凍結貯藏實驗,探討固定化嗜乳桿菌在凍結貯藏中的存活。結果發現,經凝膠包埋後之嗜乳酸桿菌對凍結及凍結貯藏均具有較佳的抗性,經貯藏試驗後之存活率亦顯著地優於游離態菌體,其中以褐藻酸鈣包埋者又較k-紅藻膠包埋者為佳,而慢速凍結的結果又要優於快速凍結。因此經凝膠包埋之嗜酸乳酸桿菌具備有添加於冷凍食品中之發展潛力。 |
英文摘要 | Lactobacillus acidophilus is very popular in the market as probiotics and possesses many physiological effects favorable to human health. However, its application in the addition to frozen foods is still limited because of the lack of freezing resistance. On the other hand, cell immobilization technique could effectively provide protection effects to microbial cells in order to raise their endurance to disadvantageous environmental conditions as well as to increase their viability and cell concentration. In this study, k-carrageenan and Ca-alginate were used to immobilize L. acidophilus, and the immobilized cells were subjected to slow freezing and rapid freezing. The goals of this research were to investigate the protection effects of cell immobilization against the detrimental conditions of freezing and the effects of different gels. Cell immobilization was employed to increase the survival of L. acidophilus during freezing in order to develop frozen foods with the problotic effects of L. acidophilus. The storage stability of immobilized L. acidophilus during frozen storage was also studied. Results showed that immobilized L. acidophilus possessed better survival in freezing and frozen storage. The survival of immobilized L. acidophilus was higher than that of free cells. The immobilization of Ca-alginate was better than k-carrageenan, and the effects in slow freezing was superior to rapid freezing. Immobilized L. acidophilus has certain potential to be added to frozen foods. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。