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頁籤選單縮合
題 名 | 克弗爾菌元之保存性=The Preservative Character of Kefir Grains |
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作 者 | 劉 睿; 郭卿雲; 林慶文; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 28:2 1999.06[民88.06] |
頁 次 | 頁261-268 |
分類號 | 473.75 |
關鍵詞 | 克弗爾菌元; 保存性; 凍乾; Kefir grains; Preservative character; Lyophilization; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的在探討不同保存法對克弗爾菌元活性的影響。保存的方式除了對照 組之菌元每日移殖更新外,並將其它菌元以凍乾或未經凍乾的方式,分別存放於25、4及-20 ℃,再測定保存期間各菌元的發酵活性。結果顯示,克弗爾菌元中的乳酸菌於凍乾後尚可維持 極高的活力,於-20℃它保存9週再經發酵後,乳酸菌數與對照組間無顯著差異。而未經凍乾 者,乳酸菌數則有隨貯藏時間延長而減少的趨勢,其中又以25℃貯藏者減少幅度最為明顯, 4週後已無乳酸菌存在。酵母菌對凍乾處理又較乳酸菌敏感。凍乾菌元製作之克弗爾,酵母 菌數較未經凍乾者約減少90%;而未凍乾即貯存於25℃及-20℃下,酵母菌均有明顯減少的趨 勢,3週後已無酵母菌存在。各處理組之菌元產酸能力均有降低的現象,其中又以未凍乾而 貯藏於25℃者最明顯。此外,凍乾對酒精產量亦有顯著降低的影響。故於9週貯藏期間內, 以凍乾而凍藏於-20℃的方式,對克弗爾菌元的影響最小。 |
英文摘要 | This study was conducted to investigate the effect of different preservations on kefir grains. Metabolic activity of lyophilized or non-lyophilized grains stored at 25, 4, and -20℃ was evaluated. Lyophilized grains maintained their lactic acid bacterial viabilities at a high level, and fermented milk obtained from these grains showed to have the same bacterial counts as fermented milk obtained from nonstored grains. Viabilities of lactic acid bacteria for non-lyophilized grains decreased with time. Yeast was more sensitive to lyophilization. Counts of yeast from lyophilized grains were about 90% lower than those from nonstored grains. Counts of yeast from non-lyophilized grains stored at 25℃ or -20℃ decreased significantly, and yeast did not survive any more after 3 weeks storage. Acid production was low for each treatment except the control. Lyophilization affected ethanol production by grains significantly. Storage at 20℃ was a better method to preserve lyophilized kefir grains. |
本系統中英文摘要資訊取自各篇刊載內容。