本研究探討將海帶多醣萃取液以酵素水解後經乳酸菌發酵之製程。海帶熱水萃取液（Lam）經5 units/ml洋菜酶和纖維素酶於40℃降解12小時後可得海帶水解液（L-Lam）。以（A） Lactobacillus （Lb.） rhamnosus BCRC 14068和Enterococcus （Ent.） faecalis BCRC13076、（B） Lb. plantarum BCRC 10069和Lb. plantarum BCRC 12250、與（C） Lb.plantarum BCRC 10069和Lactococcus （Lc.） lactis BCRC 12315三組混合菌菌酛 （接種量為3%或5%, v/v）各別於37℃下發酵2% （I） Lam、（II） L-Lam、（III） L-Lam添加0.5%酵母提取物、或（IV） L-Lam添加0.5%消化蛋白質，即可得海帶多醣乳酸發酵產物。結果以乳酸菌BCRC10069和BCRC12250乳酸菌酛發酵L-Lam添加0.5%酵母提取物4小時後可達到發酵終點（pH < 4.6），該組產物之可滴定酸度與乳酸菌數皆為各試驗組中之最高者。
The purpose of this study is to develop the enzyme-digested hot water polysaccharide extract of Laminaria (Lam.) japonica fermented by lactic acid bacteria (LAB). A Lam. japonica oligosaccharide solution (L-Lam) was prepared from Lam digested in 5 units/ml cellulase and 5 units/ml agarases (MA103- agarases and MAEF08-agarases) at 40℃ for 12 h, and then obtained a Lam. japonica oligosaccharide solution (L-Lam). Two percent of (I) Lam, (II) L-Lam, (III) L-Lam plus 0.5% yeast extract, or (IV) L-Lam plus 0.5% peptone were fermented individually with the following LAB starter groups: (A) Lactobacillus (Lb.) rhamnosus BCRC14068 and Enterococcus (Ent.) faecalis BCRC13076, (B) Lb. plantarum BCRC10069 and Lb. plantarum BCRC12250, or (C) Lb. plantarum BCRC10069 and Lactococcus (Lc.) lactis BCRC12315. The three groups of LAB starters used 3% or 5% inoculums, and were incubated at 37℃ to obtain Lam or L-Lam LAB fermented solutions. This resulted in an L-Lam plus 0.5% yeast extract fermented LAB starter group, BCRC10069 and BCRC12250, which could reach the end point of fermentation (pH < 4.6) in 4 h. Its titratable acidity value and lactic acid bacteria count were the highest among the Lam or L-Lam LAB fermented solutions.
關聯:
Journal of the Fisheries Society of Taiwan, Vol.36 no.4, pp.251-263 J. Fish. Soc. Taiwan 臺灣水產學會刊
