請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/41338完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 許明仁 | |
| dc.contributor.author | Wei-Zhu Shi | en |
| dc.contributor.author | 施瑋筑 | zh_TW |
| dc.date.accessioned | 2021-06-15T00:16:08Z | - |
| dc.date.available | 2011-06-23 | |
| dc.date.copyright | 2009-06-23 | |
| dc.date.issued | 2009 | |
| dc.date.submitted | 2009-06-08 | |
| dc.identifier.citation | 1. 王淑貞 (2007) 發展並應用高特異性 alcohol dehydrogenase
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/41338 | - |
| dc.description.abstract | 檄樹 (Morinda citrifolia L.) 又名諾麗 (noni)，其果實之發酵屬於自然發酵，過程中並未額外添加菌酛。然而，對於諾麗果於發酵過程中的菌相變化至今尚未有文獻報告。因此，本篇研究擬同時應用目前可探知最完整菌群結構之方法— PCR-DGGE 分子生物技術及傳統培養技術進行鑑定，以了解諾麗果實於發酵過程中菌群之結構及其變化情況，並比較兩種鑑定方法之間的差異性。此外，亦同時進行一般成分的分析，以期能夠了解菌相和成分變化之間的關聯性。
由結果發現，諾麗果於未發酵時之 pH 值、可溶性固形物含量、可滴定酸含量，分別於 4.67、5.9 °Brix、0.3％ 左右；經發酵八週後則分別維持在 3.6-4.0、4.8-5.2 °Brix、1.0-1.3％之間。諾麗果中乳酸、醋酸、酒精皆於發酵第三天時開始產生，分別於第 14、24、21 天時達到最高峰：0.215、1.767、6.290 g/L。發酵八週後則分別維持在：0.1-0.2、1.6、5.0-5.5 g/L 之間。此外，諾麗果於發酵過程中總生菌數、乳酸菌數、總真菌數皆於發酵第一週時達到最高峰，菌數維持在106 CFU/mL 左右。第 2 至 7 週處於恆定期，菌數維持在 105 CFU/mL 左右。在進入第 8 週後，菌數則開始大幅下降至 103 CFU/mL 左右，之後則維持恆定。 由鑑定結果發現，諾麗果發酵期間細菌部份是以醋酸菌為主，可能的菌屬有：Swaminathamia、Acetobacter、Acidomonas、Gluconobacter、Gluconacetobacter、Asaia、Kozakia 共七種，其中又以 Acetobacter 為主導發酵的菌屬。且並不是由單幾株菌主導發酵，而是由許多不同種的 Acetobacter 一起共同進行發酵作用。 關鍵字：諾麗果、菌相、PCR-DGGE、醋酸菌Acetobacter | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-15T00:16:08Z (GMT). No. of bitstreams: 1 ntu-98-R96628203-1.pdf: 2367078 bytes, checksum: 3fe0a49f47a0fb93a14616fd38e49e44 (MD5) Previous issue date: 2009 | en |
| dc.description.tableofcontents | 誌謝………………………………………………………………………I
中文摘要…………………………………………………………………II 英文摘要………………………………………………………………III 目錄……………………………………………………………………IV 圖次……………………………………………………………………VII 表次……………………………………………………………………IX 壹、前言…………………………………………………………………1 貳、文獻回顧……………………………………………………………3 一、諾麗果……………………………………………………………3 (一) 諾麗果簡介……………………………………………………3 (二) 諾麗果加工製品………………………………………………3 (三) 諾麗果汁之營養成分…………………………………………4 (四) 諾麗果汁之發酵………………………………………………9 二、傳統微生物分類與鑑定…………………………………………13 (一) 發展背景………………………………………………………13 (二) 傳統細菌分類與鑑定系統……………………………………13 (三) 限制與瓶頸……………………………………………………15 三、分子生物技術於微生物分類與鑑定之發展……………………16 (一) 發展背景………………………………………………………16 (二) 發展現況簡介…………………………………………………16 四、利用 PCR-DGGE 技術應用於食品微生物菌群結構的探討……17 (一) 16S rDNA 在細菌分類與鑑定上的獨特性及應用……………17 (二) 聚合酶連鎖反應………………………………………………19 (三) 變性梯度膠體電泳……………………………………………22 參、材料與方法………………………………………………………29 一、實驗架構…………………………………………………………29 二、實驗材料…………………………………………………………30 (一) 諾麗果原料……………………………………………………30 (二) 藥品……………………………………………………………30 (三) 儀器設備………………………………………………………32 三、實驗方法…………………………………………………………33 (一) 原料前處理……………………………………………………33 (二) 八週發酵………………………………………………………33 (三) 分析樣品製備…………………………………………………34 (四) 傳統培養菌相分析……………………………………………34 (五) PCR-DGGE菌相分析……………………………………………35 (六) 一般成分分析…………………………………………………47 肆、結果與討論………………………………………………………54 一、傳統培養菌相分析………………………………………………54 二、一般成分分析……………………………………………………57 (一) pH 值之變化…………………………………………………57 (二) 可溶性固形物之變化…………………………………………60 (三) 可滴定酸之變化………………………………………………63 (四) 乳酸含量之變化………………………………………………67 (五) 醋酸含量之變化………………………………………………69 (六) 酒精含量之變化………………………………………………72 三、PCR-DGGE菌相分析………………………………………………75 (一) 微生物 genomic DNA 萃取結果……………………………75 (二) 16S rDNA 之 PCR 條件確立及反應結果……………………78 (三) 垂直 DGGE 電泳圖譜結果……………………………………85 (四) 水平 DGGE 電泳圖譜結果……………………………………88 (五) 16S rDNA V3 region 序列比對與分析結果………………96 (六) 綜合討論……………………………………………………110 伍、結論………………………………………………………………115 陸、參考文獻…………………………………………………………116 柒、附錄………………………………………………………………124 | |
| dc.language.iso | zh-TW | |
| dc.subject | 醋酸菌Acetobacter | zh_TW |
| dc.subject | 諾麗果 | zh_TW |
| dc.subject | 菌相 | zh_TW |
| dc.subject | PCR-DGGE | zh_TW |
| dc.subject | Microflora | en |
| dc.subject | Morinda citrifolia | en |
| dc.subject | Acetobacter | en |
| dc.subject | PCR-DGGE | en |
| dc.title | 檄樹果實自然發酵過程中菌相與果汁成分變化之研究 | zh_TW |
| dc.title | Studies on the Changes of Microflora and Chemical Constituents in the Noni (Morinda citrifolia L.) Fruit Juices during Natural Fruit Fermentation. | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 97-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 曾文聖 | |
| dc.contributor.oralexamcommittee | 徐源泰 | |
| dc.subject.keyword | 諾麗果,菌相,PCR-DGGE,醋酸菌Acetobacter, | zh_TW |
| dc.subject.keyword | Morinda citrifolia,Microflora,PCR-DGGE,Acetobacter, | en |
| dc.relation.page | 129 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2009-06-10 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝學研究所 | zh_TW |
| 顯示於系所單位： | 園藝暨景觀學系 | |
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