紅豆經清洗後添加 5 倍水，於 37℃浸泡 8 小時，GABA 含量可由 6.81 mg/100 g 增加至 90.27 mg/100 g，提高約 13 倍，GAD 活性由 4.4 U g-1 DW 提昇至 59.5 U g-1 DW，水份含量由 13.8％增加至 47.3％，生菌數由 1.30 log cfu/g 增加至 5.44 log cfu/g，紅豆浸泡液 pH 值由 7.3 下降至 5.8，花青素含量由 1.13μmole/g 下降至 0.85 μmole/g，總酚含量由 14.85 mg GAE/ g DW 提高至 18.04 mg GAE/ g DW，顯示在 高於室溫條件下浸泡，有助活化紅豆中的 GAD，進而提高紅豆之 GABA 含量，浸 泡過程中種子的代謝作用，也促進酚類化合物形成，而提高總酚含量，惟浸泡過程，並 不利於花青素的穩定作用，造成經過浸泡之紅豆，花青素含量下降。
經 37℃浸泡 8 小時之紅豆，再經過-20℃低溫冷凍 48 小時並於室溫解凍 24 小 時，可將 GABA 含量再提昇至 154.51 mg/100 g，較完全未經任何處理之新鮮紅豆高 出約 22.7 倍，惟冷凍解凍過程會使紅豆中花青素含量及總酚含量大幅下降，考量冷 凍處理製程需消耗大量能源、延長加工時間，提升 GABA 含量的效果不如預期，故 發酵試驗選擇最適浸泡紅豆條件進行前處理，不再經過後段冷凍、解凍處理。
經最適條件浸泡處理之紅豆磨漿、添加脫脂奶粉製成紅豆乳基質，再分別接種 12 株商業生產常用之益生菌，於 37℃、5％ CO2培養箱中發酵，以接種 Lb. rhamnosus GG 之紅豆乳 GABA 產量最高，由 0.05mg/mL 提高至 0.44mg/mL，增加約 8.8 倍，GAD 活性亦可由發酵前之 0.030 U/ml 提高至 0.065 U/ml，花青素含量較未發酵前增加 2.88 倍，總酚含量提高約 40％，pH 值由 6.27 下降至 4.3，可滴定酸度由 0.21％增加至 0.87％，乳酸菌數達 9.35 log cfu/ml。
運用反應曲面法探討紅豆乳基質之最適配方，以添加 1.5％半乳糖(碳源)、2％
monosodium glutamate(氮源)及 0.2％pyridoxine(其他添加物)為中心點，探討調整基 質對紅豆發酵乳 GABA 產量之影響，經統計分析結果，红豆乳添加半乳糖 1.44％、麩 胺酸鈉 2.27％、吡哆醇 0.20％，為 Lb. rhamnosus GG 發酵生產 GABA 之最適化配 方條件，GABA 產量預測值為 1.14 mg/mL。
經最適化配方條件調整紅豆乳基質組成，實際發酵測得 GABA 含量為 1.12 mg/mL，與預測值相近。感官品評結果顯示，發酵紅豆乳經調整糖酸比為 16，在甜 度、酸度及整體接受度皆具有較高品評分數，完成發酵基質調整及糖酸比調整之發
110
酵紅豆乳置於 4℃冷藏儲存 3~15 天，GABA 含量自 1.12 mg/mL 提高至 1.26 mg/mL，且乳酸菌數符合中華民國國家標準「發酵乳」最低活性可食用發酵菌含量 規定，具發展多重功效保健機能性產品之潛力。
111 表 3. 1. 商業益生菌飲料的實例
Table 3.1. Some example of commercial probiotic dairy beverages
(Ö zer et al., 20) Product Starter organisms
Acidophilus milk Lb. acidophilus Sweet acidophilus milk Lb. acidophilus
Acidophilin Lb. acidophilus, Lc. Lactis subsp. lactis, kefir yeasts Nu-Trish A/B Lb. acidophilus, Bifidobacterium spp.
Diphilus milk Lb. acidophilus, B. bifidum Biomild Lb. acidophilus, B. bifidum Cultura® or A/B milk Lb. acidophilus, B. bifidum
Bifighurt® B. longum (CKL 1969) or B. longum (DSM 2054) Acidophilus buttermilk Lb. acidophilus, Lactococcus lactis subsp. lactis, subsp.
cremoris, subsp. lactisbiovar. diacetylactis Acidophilus-yeast milk Lb. acidophilus, Saccharomyces lactis Bifidus milk B. bifidum or longum
Yakult Lb. casei Shirota
Yakult Miru-Miru Lb. casei, B. bifidum or B. bereve, Lb. acidophilus A-38 fermented milk Lb. acidophilus, mesophilic lactic cultures
Onaka He GG, Gefilus (Valio Ltd)
Str. thermophilus, Lb. delbrueckii subsp. bulgaricus, Lb. rhamnosus GG
CHAMYTO Lb. johnsonii, Lb. helveticus Vitagen Lb. acidophilus
Procult drink Actimel
B. longum BB536, Str. thermophilus, Lb. delbrueckii subsp. bulgaricus
Lb. casei ImmunitasTM AKTfit, Biola, BioAktiv,
YOMO, LGG+,
Yoplait360°, Kaiku Actif
Lb. rhamnosus GG
Gaio Lb. casei F19
Verum Lb. rhamnosus LB21 ProViva Lb. plantarum 299v
112
表 3.2. 三變數-三階層反應曲面設計之操作條件變數及階層
Table 3.2. Process variables and levels in the three variables- three levels response surface design
Varible Symbol
Coded-levels
-1 0 1
Galactose X1 1％ 1.5％ 2％
Glutamate X2 1％ 2％ 3％
Pyridoxine(vit B6) X3 0.1％ 0.2％ 0.3％
113
表 3.3. 紅豆乳基質配方三因子三階層之中心旋轉組合設計
Table 3.3. Three variables-three levels of rotatability central composite design arrangement of adzuki bean milk
Runs
Response value Code value Galactose
(%)
Glutamate (%)
Pyridoxine
(%) X1 X2 X3
1 2 3 0.2 1 1 0
2 2 1 0.2 1 -1 0
3 1 3 0.2 -1 1 0
4 1 1 0.2 -1 -1 0
5 2 2 0.3 1 0 1
6 2 2 0.1 1 0 -1
7 1 2 0.3 -1 0 1
8 1 2 0.1 -1 0 -1
9 1.5 3 0.3 0 1 1
10 1.5 3 0.1 0 1 -1
11 1.5 1 0.3 0 -1 1
12 1.5 1 0.1 0 -1 -1
13 1.5 2 0.2 0 0 0
14 1.5 2 0.2 0 0 0
15 1.5 2 0.2 0 0 0
114 表 3.4 發酵紅豆乳喜好性品評表
Table 3.4 The questionnaire of hedonic test of fermented adzuki bean milk 姓名： 日期：
115
116 表 3.5. 紅豆乳接種不同益生菌株對 GABA 含量之影響
Table 3.5. Effect of GABA content in adzuki bean milk inoculated with different probiotic strains Strain
GABA content(mg/mL)1
0 h. 12 h. 24 h. 36 h. 48 h. 60 h.
B. infantis 0.05±0.02 E,a2 0.09±0.01 D,b 0.21±0.03 C,bc 0.38±0.02 A,b 0.31±0.04 B,b 0.12±0.04 D,b B. adolescentis 0.05±0.01 C,a 0.08±0.01 BC,b 0.10±0.01 B,d 0.30±0.03 A,c 0.29±0.03 A,bc 0.10±0.03 B,bc B. longum 0.05±0.01 C,a 0.09±0.02 B,b 0.10±0.01 B,d 0.16±0.03 A,f 0.15±0.02 A,e 0.04±0.01 C,d B.bifidum 0.05±0.01 C,a 0.06±0.01 C,b 0.12±0.03 B,cd 0.21±0.01 A,ef 0.22±0.02 A,d 0.04±0.01 C,d B. breve 0.05±0.01 D,a 0.07±0.02 CD,b 0.14±0.02 B,c 0.29±0.02 A,c 0.29±0.04 A,bc 0.10±0.04 C,bc B. lactis Bb-12 0.05±0.02 B,a 0.07±0.02 B,a 0.08±0.02 B,f 0.22±0.03 A,de 0.21±0.03 A.d 0.03±0.03 B,e Lb. rhamnosus GG 0.05±0.01 F,a 0.15±0.02 E,a 0.28±0.03 C,a 0.44±0.02 A,a 0.38±0.02 B,a 0.20±0.02 D,a Lb. delbrueckii subsp. bulgarics 0.05±0.01 D,a 0.13±0.02 C,b 0.24±0.03 B,ab 0.41±0.02 A,b 0.40±0.02 A,a 0.21±0.02 B,a Lb. plantarum 0.05±0.01 D,a 0.08±0.02 CD,b 0.18±0.03 B,b 0.37±0.05 A,b 0.33±0.05 A,b 0.14±0.05 BC,b Lb. acidophilus 0.05±0.01 C,a 0.07±0.01 C,b 0.11±0.01 B,cd 0.23±0.04 A,de 0.22±0.03 A,d 0.06±0.02 C,cd S. salivarius subsp. thermophilus 0.05±0.02 C,a 0.08±0.01 C,b 0.13±0.02 B,cd 0.27±0.01 A,cd 0.24±0.02 A,cd 0.06±0.02 C,cd Lc. lactis Lab5 0.05±0.01 D,a 0.08±0.02 D,b 0.19±0.03 C,c 0.31±0.03 A,c 0.25±0.09 B,cd 0.07±0.02 D,de
1. Values are expressed as mean ± SD (n = 3).
2. Means with different uppercase letters within the same row are significantly different (p＜0.05). Means with different lowercase letters within the same column are significantly different (p＜0.05).
117 表 3.6. 紅豆乳接種不同益生菌株對 GAD 活性之影響
Table 3.6. Effect of GAD activity in adzuki bean milk inoculated with different probiotic strains
Strain
GAD activity(U/ml)1
0 h. 12 h. 24 h. 36 h. 48 h. 60 h.
B. infantis 0.030±0.001 D,a 0.034±0.004 CD,bc 0.048±0.001 B,ab 0.059±0.002 A,bc 0.057±0.002 A,b 0.036±0.003 C,b B. adolescentis 0.029±0.000 D,a 0.034±0.001 C,bc 0.037±0.002 C,d 0.056±0.003 A,cd 0.049±0.002 B,cd 0.034±0.002 C,bc B. longum 0.030±0.002 D,a 0.032±0.001 D,c 0.037±0.002 C,d 0.051±0.002 A,ef 0.047±0.002 B,de 0.029±0.001 D,d B.bifidum 0.029±0.002 D,a 0.034±0.001 C,bc 0.036±0.001 BC,d 0.046±0.002 A,g 0.039±0.002 B,g 0.029±0.001 D,d B. breve 0.029±0.002 E,a 0.032±0.002 D,c 0.040±0.002 C,cd 0.054±0.003 A,de 0.047±0.002 B,d 0.034±0.003 D,bc B. lactis Bb-12 0.030±0.001 DE,a 0.033±0.002 CD,c 0.036±0.002 C,d 0.049±0.002 A,fg 0.044±0.002 B,ef 0.028±0.003 D,d Lb. rhamnosus GG 0.030±0.001 D,a 0.040±0.004 C,a 0.053±0.007 B,a 0.065±0.003 A,a 0.061±0.002 A,a 0.042±0.001 C,a Lb. delbrueckii subsp. bulgarics 0.031±0.001 F,a 0.037±0.002 E,a 0.050±0.002 C,a 0.062±0.001 A,ab 0.057±0.001 B,b 0.043±0.002 D,a Lb. plantarum 0.030±0.002 D,a 0.033±0.003 CD,c 0.044±0.004 B,bc 0.061±0.002 A,ab 0.057±0.002 A,b 0.037±0.004 C,b Lb. acidophilus 0.029±0.000 DE,a 0.032±0.003 D,c 0.038±0.003 C,dd 0.048±0.001 A,fg 0.043±0.001 B,f 0.028±0.003 E,d S. salivarius subsp. thermophilus 0.030±0.001 D,a 0.033±0.000 D,c 0.040±0.004 C,cd 0.058±0.002 A,bcd 0.051±0.002 B,c 0.030±0.002 D,cd Lc. lactis Lab5 0.031±0.002 D,a 0.033±0.03 D,c 0.044±0.003 C,bc 0.058±0.004 A,bcd 0.051±0.002 B,c 0.031±0.002 D,cd
1. Values are expressed as mean ± SD (n = 3).
2. Means with different uppercase letters within the same row are significantly different (p＜0.05). Means with different lowercase letters within the same column are significantly different (p＜0.05).
表 3.7. 碳源對發酵紅豆乳 GABA 含量及 GAD 活性之影響
Table 3.7. Effect of carbon source on GABA content and GAD activity of adzuki bean milk Carbon
source
GABA content (mg/mL)1
0％ 0.5% 1.0% 1.5% 2.0%
Glucose 0.44±0.02 A,a,2 0.46±0.02 A,a,b 0.45±0.05A,b 0.46±0.02A,b 0.48±0.02A,b Fructose 0.43±0.02 B,a 0.39±0.06 B,b 0.44±0.04B,b 0.51±0.04A,b 0.52±0.01A,b Maltose 0.43±0.03 A,a 0.44±0.04 A,b 0.48±0.28A,ab 0.47±0.03A,b 0.50±0.03A,b Galactose 0.44±0.02 B,a 0.54±0.03 B,a 0.54±0.03B,a 0.61±0.02A,a 0.62±0.01A,a Carbon
source
GAD activity (U/mL)
0％ 0.5% 1.0% 1.5% 2.0%
Glucose 0.065±0.003 A,a, 0.065±0.002 A,a,b 0.065±0.002A,b 0.063±0.002A,b 0.064±0.001A,b
Fructose 0.063±0.022 BC,a 0.064±0.002 ABC,b 0.062±0.003C,b 0.067±0.004AB,b 0.068±0.001A,b
Maltose 0.064±0.004 A,a 0.064±0.001 A,b 0.065±0.002A,b 0.064±0.002A,b 0.067±0.002A,b
Galactose 0.066±0.003 C,a 0.070±0.003 BC,a 0.070±0.001B,a 0.075±0.001A,a 0.077±0.002A,a 1. Values are expressed as mean±SD (n = 3).
2. Means with different uppercase letters within the same row are significantly different (p
＜0.05). Means with different lowercase letters within the same column are significantly different (p＜0.05).
表 3.8. 氮源對發酵紅豆乳 GABA 含量及 GAD 活性之影響
Table 3.8. Effect of nitrogen source on GABA content and GAD activity of adzuki bean milk
Nitrogen source
GABA content (mg/mL)1
0 ％ 1 % 2 % 4 % 6%
Soytone 0.44±0.02 A,a,2 0.42±0.02 AB,b 0.47±0.04A,b 0.41±0.02 B, b 0.41±0.03B,b
Soy protein isolate 0.43±0.02Aa 0.39±0.02 AB,b 0.41±0.02AB,b 0.42±0.02 A,b 0.38±0.02B,b Monosodium
glutamate 0.44±0.02 C,a 0.52±0.05 B,a 0.64±0.03A,a 0.65±0.01 A,a 0.64±0.02A,a
Nitrogen source
GAD activity (U/mL)
0 ％ 1 % 2 % 4 % 6%
Soytone 0.059±0.002AB,a, 0.056±0.003 B,a 0.062±0.002A,b 0.060±0.001 A, b 0.059±0.002AB,b Soy protein isolate 0.059±0.002Aa 0.057±0.001 A,a 0.059±0.002A,b 0.060±0.002 A,b 0.057±0.001A,b Monosodium
glutamate 0.057±0.003 B,a 0.059±0.001 B,a 0.079±0.003A,a 0.079±0.001 A,a 0.079±0.001A,a 1.Values are expressed as mean ± SD (n = 3).
2.Means with different uppercase letters within the same row are significantly different (p＜
0.05). Means with different lowercase letters within the same column are significantly different (p＜0.05).
表 3.9. 分別添加吡哆醇、硫酸鎂及氯化鈣對發酵紅豆乳 GABA 含量及 GAD 活性之影 響
Table 3.9. Effect of other additional each pyridoxine, magnesium sulfate and calcium chloride on GABA content and GAD activity of adzuki bean milk
Other additives
GABA content (mg/mL)1
0 ％ 0.1 % 0.2 % 0.3 % 0.5%
Pyridoxine 0.44±0.02 B,a2, 0.48±0.05 B,a 0.60±0.03A,a 0.59±0.02 A,a 0.60±0.02A,a Magnesium sulfate 0.43±0.02C,a 0.44±0.03 C,a 0.51±0.04AB,b 0.52±0.02 A,b 0.46±0.01BC,b Calcium chloride 0.44±0.02 A,a 0.44±0.04 A,a 0.47±0.02A,b 0.49±0.05 A,b 0.44±0.03A,b Other additives
GAD activity (U/mL)
0 ％ 0.1 % 0.2 % 0.3 % 0.5%
Pyridoxine 0.062±0.002 B,a, 0.065±0.004 B,a 0.075±0.002A,a 0.076±0.002 A,a 0.077±0.002A,a
Magnesium sulfate 0.063±0.002C,a 0.062±0.003 C,a 0.067±0.003AB,b 0.067±0.003 A,b 0.066±0.004BC,b
Calcium chloride 0.063±0.001 A,a 0.064±0.002 A,a 0.065±0.002A,b 0.069±0.001A,b 0.070±0.004A,b
1.Values are expressed as mean ± SD (n = 3).
2.Means with different uppercase letters within the same row are significantly different (p＜0.05).
Means with different lowercase letters within the same column are significantly different (p＜
0.05).
表 3. 10. 依反應曲面法設計之紅豆乳發酵後之 GABA 含量
Table 3.10. GABA content of fermentation milk according to a response surface design Trials X1
Galactose (% )
X2
Monosodium glutamate (% )
X3
Pyridoxine (% )
GABA content (mg/mL) Observed value Predicted value 1 1 (2) 1 (3) 0 (0.2) 0.83±0.04 0.91 2 1 (2) -1 (1) 0 (0.2) 0.73±0.03 0.69 3 -1 (1) 1 (3) 0 (0.2) 0.88±0.02 0.98 4 -1 (1) -1 (1) 0 (0.2) 0.79±0.06 0.78 5 1 (2) 0 (2) 1 (0.3) 0.66±0.04 0.70 6 1 (2) 0 (2) -1 (0.1) 0.73±0.06 0.76 7 -1 (1) 0 (2) 1 (0.3) 0.77±0.02 0.79 8 -1 (1) 0 (2) -1 (0.1) 0.81±0.02 0.83 9 0 (1.5) 1 (3) 1 (0.3) 0.88±0.02 0.92 10 0 (1.5) 1 (3) -1 (0.1) 0.85±0.05 0.89 11 0 (1.5) -1 (1) 1 (0.3) 0.61±0.02 0.64 12 0 (1.5) -1 (1) -1 (0.1) 0.73±0.06 0.76 13 0 (1.5) 0 (2) 0 (0.2) 1.04±0.05 1.11 14 0 (1.5) 0 (2) 0 (0.2) 1.10±0.05 1.11 15 0 (1.5) 0 (2) 0 (0.2) 1.09±0.02 1.11
1. GABA content of ABM without inoculation Lb. rhamnosus GG was 0.05 ± 0.01 mg/mL.
GABA content in ABM inoculated with Lb. rhamnosus GG at 37℃ in 5％CO2 for 36 hr was o.44±0.01 mg/mL
2. Values are expressed as mean ± SD (n=3).
表 3. 11. 反應曲面法設計之發酵紅豆乳 GABA 含量之變方分析
Table 3.11. Analysis of variance (ANOVA) for GABA content of fermented adzuki bean milk Source DF2 Sum of squares Mean of squares3 F-value Prob＞F
Model1 9 0.0300 0.9726 19.70 0.0022
Linear 3 0.0583 0.1892 11.50 0.0111
Quadratic 3 0.2355 0.7643 46.46 0.0004 Cross-product 3 0.0059 0.0191 1.16 0.4118 Total error 5 0.0085 0.0017
Pure error 2 0.0026 0.0013
Lack of fit 3 0.0059 0.0195 1.50 0.4240 R2=97.26%
1ANOVA for response surface quadratic model
2Degree of freedom
3Determination coefficient
表 3.12. 各因子對依反應曲面法設計之條件下紅豆乳 GABA 含量之顯著性分析
Table 3.12. Analysis of variance showing significance of the variance on GABA content of adzuki fermented milk
dfa Sum of Squares F Value Prob>Fb Galactose(X1) 4 0.0932 17.79 0.0066* Monosodium glutamate(X2) 4 0.1042 15.42 0.0051* Pyridoxine(X3) 4 0.1424 21.06 0.0025*
*
Significant at 1% level
a
Degree of freedom
b
Prob > F = level of significance.
表 3.13.紅豆發酵乳與市售發酵乳基本性質
Table 3.13. Basic characteristics of adzuki bean milk and commercial fermented milk
品名 糖度°Brix pH 值 可滴定酸度％ 糖酸比
富含 GABA 之紅豆發酵乳 14 4.30 0.87 16.00
統一 AB 優酪乳 16.5 4.28 1.3 12.69
味全 ABLS 優酪乳 13 4.29 0.58 22.41
味全林鳳營優酪乳 15 4.24 0.81 18.52
統一 LP33 機能性優酪乳 13 4.23 0.90 14.44
統一瑞穗優酪乳 15 4.09 0.81 18.52
光泉晶球優酪乳 18 3.90 0.88 20.45
圖 3.1 實驗架構Ⅰ。
Fig. 3.1 The framework of the studyⅠ.
接種 1％(v/v)益生菌
Lactobacillus rhamnosus GG Bifidobacterium infantis Lactobacillus delbrueckii subsp. bulgaricus Bifidobacterium adolescentis Lactobacillus plantarum Bifidobacterium bifidum Lactobacillus acidophilus Bifidobacterium longum Streptococcus salivarius subsp. thermophilus Bifidobacterium breve Lactococcus lactis Lab5 Bifidobacterium lactis Bb-12
紅豆以自來水清洗 3 次，添加 5 倍水(w/w)於 37℃浸泡 8 小時
以果汁機磨漿，經雙層棉布過濾 製成紅豆漿，並進行預糊化
添加 5％脫脂奶粉混合均勻
90℃水浴殺菌 1 小時
紅豆乳基質
37℃發酵 0–60 小時分析 pH 值、可滴定酸含量、乳酸菌 數、花青素含量、總酚含量、GABA 含量及 GAD 活性
篩選 GABA 含量最高之乳酸菌種
圖 3.2.實驗架構 Ⅱ。
Fig. 3.2. The framework of the study Ⅱ.
紅豆乳基質
添加碳源 Glucose Fructose Maltose Galactose 0.5–2.0％
添加氮源 Soytone peptone Soy protein isolate
Glutamate 1–6％
添加其他添加物 Pyridoxine Magnesium carbonate
Calcium chloride 0.1–0.5％
接種 1％(v/v)最適生產 GABA 之乳酸菌 37℃培養 36 小時
分析 GABA 含量及 GAD 活性
篩選紅豆乳基質最適配方
官能品評
儲存試驗
圖 3.3. 不同益生菌株發酵對紅豆發酵乳 pH 值之影響。
Fig. 3.3..Effect of fermentation on pH value for adzuki bean milk inoculated with different probiotic strains.Values are expressed as mean ± SD (n = 3).
3.0
S. salivarius subsp. thermophilus L. delbrueckii subsp. bulgaricus L. lactis Lab5 Lb. rhamnosus GG Lb. plantarum Lb. acidophilus
S. salivarius subsp. thermophiles Lb.delbrueckii subsp. bulgaricus Lc. lactis Lab5
B. infantis
圖 3.4. 不同益生菌株發酵對紅豆發酵乳可滴定酸度之影響。
Fig 3.4. Effect of fermentation on titratable acidity for adzuki bean milk inoculated with different probiotic strains. Values are expressed as mean ± SD(n = 3).
0
L. delbrueckii subsp. bulgaricus L. plantarum
L. acidophilus
S. salivarius subsp. thermophilus L. lactis Lab5
Lb. rhamnosus GG
Lb.delbrueckii subsp. bulgaricus Lb plantarum
Lb. acidophilus
S. salivarius subsp. thermophiles Lc. lactis Lab5
圖 3.5.不同益生菌株發酵對紅豆發酵乳益生菌數之影響
Fig. 3.5. Effect of fermentation on probiotic bacteria count for adzuki bean milk inoculated with different probiotic strains. Values are expressed as mean ±SD(n = 3).
6.0
Probiotic bacteria count (log cfu/ml)
Fermentation time(h)
L. rhamnosus GG
L. delbrueckii subsp. bulgarics L. plantarum
Probiotic bacteria count ( log cfu/ml)
Fermentation time(h)
S. salivarius subsp. thermophiles Lc. lactis Lab5
B. infantis
圖 3.6. 不同益生菌株發酵對紅豆發酵乳花青素含量之影響。
Fig. 3.6. Effect of fermentation on anthocyanin content for adzuki bean milk inoculated with different probiotic strains. Values are expressed as mean ± SD(n = 3).
0.0
L. delbrueckii subsp. bulgarics L. plantarum
L. acidophilus
S. salivarius subsp. thermophilus L. lactis Lab5 Lb. rhamnosus GG
Lb.delbrueckii subsp. bulgaricus Lb plantarum
Lb. acidophilus
S. salivarius subsp. thermophiles Lc. lactis Lab5
圖 3.7. 不同益生菌株發酵對紅豆發酵乳總酚含量之影響。
Fig. 3.7. Effect of fermentation on total phenolic content content for adzuki bean milk inoculated with different probiotic strains. Values are expressed as mean ± SD (n = 3).
Total phenolic content (mg GAE/ g DW)
Fermentation time(h)
L. rhamnosus GG
L. delbrueckii subsp. bulgarics L. plantarum
L. acidophilus
S. salivarius subsp. thermophilus L. lactis Lab5
Total phenolic content (mg GAE/ g DW)
Fermentation time(h)
Lb. rhamnosus GG
Lb.delbrueckii subsp. bulgaricus Lb plantarum
Lb. acidophilus
S. salivarius subsp. thermophiles Lc. lactis Lab5
B. infantis
圖 3.8. 發酵紅豆乳 GABA 生成量之反應曲面圖。
Fig. 3.8. The response surface for the production of GABA content of fermented adzuki bean milk.
圖 3.9.不同糖酸比之發酵紅豆乳感官品評值。
Fig. 3.9. Hedonic score of fermented adzuki bean at different sugar/acid ratios. Each value was expressed as mean±SD(n=3).*Statistical differences were calculated by Duncan’s multiple range test(p＜0.05).
0 1 2 3 4 5 6 7
color sweetness acidity aroma texture overall intensity
Hedonic score
Sensory properties
13 14 15 16 17
*
*
*
*
flavor overall acceptability
圖 3. 10. 紅豆發酵乳儲存期間 pH 值、可滴定酸度及益生菌數之變化。
Fig 3.10. Changes of pH value, titratable acidity, and probiotc bacteria count in fermented adzuk2 bean milk during storage.
3.8
Probiotic bacteria count (log cfu/ml)
storage time(days)
圖 3. 11. 紅豆發酵乳儲存期間 GABA 及 GAD 活性之變化。
Fig 3.11. Changes of GABA content and GAD activity in fermented adzuki bean milk during storage at 4℃.
0 0.03 0.06 0.09 0.12 0.15
1 1.05 1.1 1.15 1.2 1.25 1.3 1.35 1.4
0 3 6 9 12 15
GAD activity (U/ml)
GABA content (mg/ml)
storage time (days)
GABA content GAD activity
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