自製乳酸優酪乳培養時間對菌數含量影響之探討 吳柔幸、張耀南
E-mail: [email protected]
摘 要
本研究進行利用市售家庭式DIY優酪乳發酵機進行自製乳酸優酪乳，並探討培養時間對菌數含量影響。採用A、B、C廠牌 之市售濃稠優酪乳產品(每毫升含乳酸菌一千萬以上)分別添加於市售含8%以上非脂肪乳固形物之鮮乳製品中進行發酵培養
，並於培養及貯存期間分別進行菌數、pH、酸度及衛生測定。實驗結果顯示，自製發酵優酪乳培養至8 hr時，添加A廠牌 之發酵乳酸菌總生菌數為7.42 log CFU/mL，添加B廠牌之發酵乳酸菌總生菌數則為8.28 log CFU/mL，添加C廠牌之發酵乳 酸菌總生菌數則為8.53 log CFU/mL，均能達到CNS「發酵乳」之乳酸菌總生菌數含量規定。在12 hr發酵後，將自製發酵 優酪乳在4℃下進行14天貯存試驗，優酪乳菌數初期仍繼續緩慢生長，添加A廠牌之發酵乳於第4天後之乳酸菌總生菌數即 逐漸減少，添加B廠牌之發酵乳則在第8天後，其乳酸菌總生菌數亦逐漸下降，添加C廠牌之發酵乳則在第2天後，其乳酸 菌總生菌數即開始下降。發酵乳的pH亦隨著培養時間增加而降低，但其酸度則隨著培養時間增加而升高，在4℃的第10天 發酵後，酸度即呈現穩定狀態。衛生安全試驗方面，三者廠牌之發酵乳的大腸桿菌群細菌及大腸桿菌結果皆呈現陰性，此 顯示以市售家庭式DIY優酪乳發酵機所自製發酵之優酪乳能符合乳品衛生安全標準。
關鍵詞 : AB乳酸優酪乳 ; 培養(貯存)時間 ; 總生菌數 ; 酸度 目錄
封面內頁 簽名頁 授權書iii 中文摘要iv 英文摘要v 誌謝vi 目錄vii 圖目錄ix 表目錄x 第一章 前言1 第二章 文獻回顧3 2.1人 體腸道內的菌群與健康3 2.2影響腸內菌相的因子5 2.3益生菌6 2.3.1益生菌的定義7 2.3.2益生菌必須具備條件7 2.3.3益生菌對 人體的健康助益8 2.4乳酸菌17 2.4.1乳酸菌的定義17 2.4.2乳酸菌的分類17 2.4.3乳酸菌發酵的機制20 2.4.4乳酸菌促進人體健 康的機能21 2.5大腸桿菌群細菌與大腸桿菌26 2.6發酵乳27 2.6.1發酵乳定義27 2.6.2發酵乳的分類27 第三章 材料與方法30 3.1實驗材料及設備30 3.1.1實驗材料30 3.1.2實驗設備30 3.2實驗方法31 3.2.1自製乳酸優酪乳步驟31 3.2.2發酵期間之分析測 定31 3.2.3自製乳酸優酪乳於儲存期間之菌數、pH值及可滴定酸之變化33 第四章 結果與討論34 4.1乳酸菌數生長探討34 4.2 pH值及可滴定酸的探討35 4.3衛生試驗探討36 第五章 結論49 參考文獻51 圖目錄 圖2.1 在成人的胃腸道中主要的微生物 群11 圖2.2 不同時期腸道中微生物菌相的變化12 圖2.3 腸道細菌和人類健康的關係13 圖2.4 益生菌健康益處14 圖2.5 飲食、
腸內菌相與癌症的關係28 圖4.1 不同廠牌樣品所自製發酵優酪乳之乳酸菌總生菌數之情形38 圖4.2 不同廠牌樣品所自製12 h 發酵後優酪乳在4℃貯存試驗下之乳酸菌總生菌數情形40 圖4.3 不同廠牌樣品所自製發酵優酪乳之pH值變化42 圖4.4 不同 廠牌樣品所自製發酵優酪乳之可滴定酸度變化43 圖4.5 不同廠牌樣品所自製12 h發酵後優酪乳在4℃貯存試驗下之pH值變 化45 圖4.6 不同廠牌樣品所自製12 h發酵後優酪乳在4℃貯存試驗下之可滴定酸度變化46 表目錄 表2.1 益生菌產品常使用的 菌株15 表2.2 乳酸菌主要發酵類型16 表4.1 不同廠牌樣品所自製發酵優酪乳之乳酸菌總生菌數情形37 表4.2 不同廠牌樣品所 自製12 h發酵後優酪乳在4℃貯存試驗下之乳酸菌總生菌數情形39 表4.3 不同廠牌樣品所自製發酵優酪乳之pH值及可滴定 酸度變化41 表4.4 不同廠牌樣品所自製12 h發酵後優酪乳在4℃貯存試驗下之pH值及可滴定酸度 變化44 表4.5 不同廠牌樣 品所自製發酵優酪乳之大腸桿菌群細菌及大腸桿菌生長檢測47 表4.6 不同廠牌樣品所自製12 h發酵優酪乳在4℃貯存試驗下 之大腸桿菌群細菌及大腸桿菌生長檢測48
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