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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 周正俊(Cheng-Chun Chou) | |
| dc.contributor.author | Shiu-Hui Fang | en |
| dc.contributor.author | 房琇惠 | zh_TW |
| dc.date.accessioned | 2021-06-15T04:44:32Z | - |
| dc.date.available | 2015-08-20 | |
| dc.date.copyright | 2010-08-20 | |
| dc.date.issued | 2010 | |
| dc.date.submitted | 2010-08-09 | |
| dc.identifier.citation | 林璟。2001。冷震處理對腸炎弧菌在後續環境壓力下存活之影響。國立臺灣大學食品科技研究所碩士學位論文。台北市。
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Int. J. Food Microbiol. 2008, 124, 34-42. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45677 | - |
| dc.description.abstract | Streptococcus thermophilus為具耐熱性乳酸菌，常用於酸凝乳及一些起司之發酵上當作菌酛。本研究乃在探討S. thermophilus BCRC 14085於不同冷震條件 (10℃、15℃或20℃下經2或4 h) 處理後，在後續致死壓力環境下如在高溫 (58℃)、酸性 (pH 2.5)、高滲透壓 (75% sorbitol)、乙醇 (20、25%)、有機酸 (0.75 M丙酸、乳酸、醋酸、檸檬酸及酒石酸，pH 3.5)及模擬胃腸液下 (pH 2.0-3.0) 之存活情形。
結果顯示，S. thermophilus所呈現之冷震效應會因冷震條件及測試壓力種類之不同而有所差異。以10℃-2 h、10℃-4 h及15℃-2 h冷震處理可顯著 (p＜0.05) 提高S. thermophilus於-20℃環境下之存活率，但20℃- 4 h冷震處理卻反而提高菌體於-20℃環境下之敏感性。S. thermophilus接受10℃-2 h及10℃-4 h冷震處理後顯著(p＜0.05) 提高其於58℃、酸性 (pH 2.5) 及高滲透壓環境下菌體之耐受性，但以20℃- 2 h 及20℃- 4 h冷震處理者在58℃、酸性 (pH 2.5) 下之忍受性則降低。此外，10℃-2 h冷震處理菌體在25%乙醇環境耐受性比控制組高。惟在0.75 M乳酸或醋酸溶液 (pH 3.5) 中，其情形剛好相反。10℃-2 h冷震組及控制組在0.75 M檸檬酸或酒石酸溶液 (pH 3.5) 中之存活率卻沒有顯著性 (p＞0.05) 差異。10℃-2 h冷震處理提升了S. thermophilus在模擬胃酸中 (pH 2.5、2.8) 之耐受性；但在2%膽鹽溶液中，10℃-2 h冷震菌體及控制組菌體之存活並未有顯著性 (p＞0.05) 之差異。 | zh_TW |
| dc.description.abstract | Streptococcus thermophilus is a thermophilic lactic acid bacteria which is used as the starter organism of yoghurt and some cheese. In the present study, S. thermophilus BCRC14085 was first subjected to different cold shock treatments (10℃, 15℃ or 20℃ for 2 h or 4 h). Their survivals in subsequent lethal stress environments such as high temperature (58℃), acidic pH (2.5), high osmotic pressure (75% sorbitol), ethanol (20, 25%), organic acid (0.75 M propionic acid, lactic acid, acetic acid, citric acid and tartaric acid, pH 3.5), simulated gastrointestinal juice (pH 2.0-3.0) were then examined.
It was found that cold shock response of S. thermophilus varied with the conditions of cold shock and types of tested lethal stresses. Cells of S. thermophilus BCRC 14085 subjected to cold shock at 10℃ for 2, 4 h or 15℃ for 2 h showed a significantly enhanced (p＜0.05) survival at -20℃ when compare with the control cells. Whereas 20℃-4 h cold shocked-cells exhibited a reduced survival. Cold shock at 10℃ for 2 or 4 h enhanced while cold shock at 20℃ for 2 or 4 h reduced the tolerance of test organism at 58℃, in acidified MRS broth (pH 2.5) and under high osmotic pressure condition. Furthermore, the 10℃-2 h cold shocked-cells showed a higher tolerance in 25% ethanol and a reduced tolerance after exposure to 0.75 M lactic acid or acetic acid (pH 3.5) compared to the control cells. On the other hand, survivals of the 10℃-2 h cold shocked-cells and control cells in presence of 0.75 M citric acid or tartaric acid (pH 3.5) showed no significant difference (p＞0.05). Additionally, cold shock at 20℃ for 2 h enhanced the tolerance of S. thermophilus in the simulated gastric juice (pH 2.5, 2.8), while did not significantly (p＞0.05) affect ther survival in 2% bile solution. | en |
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| dc.description.tableofcontents | 中文摘要 i
Abstract ii 目錄 iii 表目錄 vi 圖目錄 vii 壹、前言 1 貳、文獻整理 2 一、S. thermophilus 2 (一) S. thermophilus一般生理特性 2 (二) S. thermophilus之分布 2 (三) S. thermophilus對碳水化合物、蛋白質及脂質之代謝 3 (四) S. thermophilus在食品上之應用 4 (五) S. thermophilus對健康之影響 4 二、 冷震反應 6 (一) 冷震反應影響菌體在後續致死壓力環境下之存活 6 (二) 冷震影響菌體脂肪酸之組成 7 (三) 冷震影響蛋白質表現 9 一、實驗架構 11 二、實驗材料 11 (一) 菌種 11 (二) 培養基 11 (三) 試驗藥品 11 (四) 儀器設備 13 三、實驗方法 13 (一) 菌株之保存 13 (二) 實驗菌株接種源之製備 14 (三) S. thermophilus生長曲線之測定 14 (四) S. thermophilus之冷震處理 14 (五) 不同冷震處理影響S. thermophilus於低溫環境下之存活試驗 14 (六) 不同冷震處理影響S. thermophilus於高溫環境下之存活 15 (七) 不同冷震處理影響S. thermophilus於酸性環境中之存活 15 (八) 不同冷震處理影響S. thermophilus於高滲透壓環境中之存活 15 (九) 不同冷震處理影響S. thermophilus於乙醇環境之存活 15 (十) 冷震處理影響S. thermophilus於不同有機酸環境下之存活 16 (十一) 冷震處理影響S. thermophilus在模擬胃酸及膽鹽下之存活 16 (十二) 菌數測定 16 (十三) 統計分析 17 肆、結果與討論 18 一、S. thermophilus於37℃下在MRS broth中之生長曲線 18 二、不同冷震處理影響S. thermophilus於低溫環境下之存活 18 三、不同冷震處理影響S. thermophilus於58℃環境下之存活 20 四、不同冷震處理影響S. thermophilus在低酸環境 (pH 2.5) 下之存活 25 五、不同冷震處理影響S. thermophilus於高滲透壓環境之存活 31 六、不同冷震處理影響S. thermophilus在乙醇環境下之存活 34 七、冷震處理影響S. thermophilus對有機酸 (pH 3.5) 之敏感性 38 八、冷震處理影響S. thermophilus在模擬胃酸中之耐受性 42 九、 冷震影響S. thermophilus在模擬膽鹽中之耐受性 44 伍、結論 47 陸、參考文獻 48 | |
| dc.language.iso | zh-TW | |
| dc.title | 冷震處理影響Streptococcus thermophilus在後續一些致死壓力下之存活 | zh_TW |
| dc.title | Effect of Cold-Shock Treatments on the Survival of Streptococcus thermophilus Under Subsequent Lethal Environmental Stresses | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 98-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 游若?(Roch-Chui Yu),潘崇良(Chorng-Liang Pan),蔡國珍(G. J. Tsai),丘志威(C. P. Chiu) | |
| dc.subject.keyword | Streptococcus thermophilus,冷震條件,後續致死壓力, | zh_TW |
| dc.subject.keyword | Streptococcus thermophilus,cold shock conditions,subsequent lethal stresses, | en |
| dc.relation.page | 56 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2010-08-09 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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| ntu-99-1.pdf 目前未授權公開取用 | 1.19 MB | Adobe PDF |
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