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題 名 | Study on the Preparation and Antioxidative Activities of LAB Fermented Freshwater Clam (Corbicula fluminea) Extract=臺灣蜆煮汁發酵產品之抗氧化活性評估 |
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作 者 | 陳玉真; 余雅雯; 蔡慧君; 吳純衡; 潘崇良; | 書刊名 | 臺灣水產學會刊 |
卷 期 | 37:1 2010.03[民99.03] |
頁 次 | 頁25-35 |
分類號 | 463.8 |
關鍵詞 | 蜆; 乳酸菌; 抗氧化; Clam; Lactic acid bacteria; Antioxidation; |
語 文 | 英文(English) |
中文摘要 | 本研究針對蜆煮汁乳酸發酵產品之產製技術及探討此製品之抗氧化。將蜆與純水(1:1, w/v)以100℃下處理40 min後,蜆煮汁所得之生菌數<2.0 log CFU/ml,且具較高之總糖量為11.3 mg/ml,但經TLC分析結果所得蜆煮汁之寡糖量較少,故需要添加0.5%蔗糖以進行發酵。乳酸菌發酵採用二組混合菌酛(2%)以Lactobacillus plantarum BCRC 10069+BCRC 12250發酵可較Pediococcus pentosaceus MFL+MFS迅速達到pH 4.6以下。蜆煮汁經乳酸發酵後其清除DPPH與螯合亞鐵離子能力皆提高,分別為27.2-21.7%以及74.3-41.4%。蜆煮汁乳酸發酵製品無論是儲藏於4℃下14天或是25℃下3天,其乳酸菌數仍可維持在8.0 log CFU/ml含量以上,且pH可降至3.7-3.3。 |
英文摘要 | The production technology of lactic acid bacteria (LAB) fermented freshwater clam extracts (FCE) and their antioxidant properties were studied. After FCE were obtained from freshwater clam: water=1:1 (w/v) at 100℃ for 40 min, it showed the viable cell number as<1.0 log CFU/ml and the highest total sugar content as 11.3 mg/ml. FCE were fermented by (1) 2% Lactobacillus (Lb.) plantarum BCRC10069+2% Lb. plantarum BCRC12250 and (2) 2% Pediococcus (Ped.) pentosaceus MFL+2% Ped. pentosaceus MFS adding 0.5% sucrose at 37℃. The time required for both fermented FCE groups to pH 4.6 was about 4 h, but fermentation by BCRC10069+BCRC12250 was rapidly lowered to a pH value below 4.6. In the evaluation of the antioxidation effects of the FCE, the ability for scavenging DPPH free radicals and chelating Fe(superscript 2+) of FCE-BCRC10069+BCRC12250 and FCE-MFL+MFS was examined to perform 27.2- 21.7% and 74.3-41.4%, respectively. While stored at 4℃ for 14 days and at 25℃ for 3 days, the pH value could decrease to 3.7-3.3 and the LAB viable cell number was still maintained at 8.0 log CFU/ml. |
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