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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 周正俊(Cheng-Chun Chou) | |
| dc.contributor.author | Lin-Lin Sung | en |
| dc.contributor.author | 宋林霖 | zh_TW |
| dc.date.accessioned | 2021-06-16T05:15:15Z | - |
| dc.date.available | 2014-08-21 | |
| dc.date.copyright | 2014-08-21 | |
| dc.date.issued | 2014 | |
| dc.date.submitted | 2014-08-18 | |
| dc.identifier.citation | 陳慶源。2008。綜論乳酸菌之多元化應用。食品工業。卷期：40。頁次:頁1-3。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56093 | - |
| dc.description.abstract | Streptococcus thermophilus為食品工業中極具經濟價值的乳酸菌，常做為發酵乳及起司之菌酛。本研究乃在探討熱震處理 (50℃，30分鐘) 對S. thermophilus BCRC 14085脂肪酸組成的影響，以及在脫脂乳中產酸及生長情形的影響，並觀察菌體經熱震處理後暴露於氧化壓力 (10 mM過氧化氫)、高鹽 (6%氯化鈉)、5 % Clidox-SR (含氯消毒劑)、0.2 % QuatricideR (四級銨消毒劑)、冷藏儲存 (5℃) 及乳酸菌飲料中之存活情形。
結果顯示，經熱震處理後S. thermophilus所含之棕櫚酸 (palmitic acid)及硬脂酸 (stearic acid) 顯著增加，次亞麻油酸 (linolenic acid) 含量顯著降低，熱震處理組菌體飽和脂肪酸與不飽和脂肪酸之比值 (SFA/USFA) 亦顯著增加。接著觀察熱震處理對S. thermophilus於脫脂乳中發酵能力的影響，結果顯示熱震處理後的菌體與控制組菌體之產酸及生長情形皆無顯著差異，顯示熱震處理並不影響菌體的發酵功能。且熱震處理顯著提高了菌體在氧化壓力 (10 mM H2O2)、5 % Clidox-SR、0.2 % QuatricideR下之存活率。然而經過熱震處理後增加了菌體對高鹽 (6%) 環境的敏感性，但在冷藏 (5℃) 及乳酸菌飲料中兩組之間存活率並無顯著差異。 | zh_TW |
| dc.description.abstract | Streptococcus thermophilus is one of the most important lactic acid bacteria widely used in yogurt and cheese production. In the present study, S. thermophilus BCRC 14085 was subjected to heat shock treatment (50℃, 30minutes). The effect of heat shock on the fatty acid composition and the viability of S. thermophilus BCRC 14085 during the fermentation of skim milk (37℃) were investigated. Survival of heat-shocked S. thermophilus during subsequent exposure to various stress conditions, including oxidative (10 mM hydrogen peroxide, H2O2), salt (6 % sodium chloride), 5 % Clidox-SR (chlorine-containing disinfectant), 0.2 % QuatricideR (quaternary ammonium compound), refrigerated storage (5℃) and lactic fermented drink were also examined.
It was found that heat shock significantly (p < 0.05) reduced the proportion of linolenic acid (18 : 3), while increased the proportion of palmitic acid (16 : 0), stearic acid (18 : 0) and the ratio of saturated fatty acids to unsaturated fatty acids in cells of S. thermophilus. The growth behavior and acid productivity of the heat-shocked and the control S. thermophilus cells during the skim milk fermentation period showed no significant difference (p > 0.05). Besides, heat shock enhanced the survival of S. thermophilus exposure to H2O2 and sanitizers (Clidox-SR and QuatricideR). While, heat shock increased sensitivity of S. thermophilus subjected to high salt treatment. On the other hand, viability of heat shocked and control cells showed no significant difference (p > 0.05) during the refrigerated storage of lactic fermented drink. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T05:15:15Z (GMT). No. of bitstreams: 1 ntu-103-R01641018-1.pdf: 1404505 bytes, checksum: 9d81988e564352787360290f1610331f (MD5) Previous issue date: 2014 | en |
| dc.description.tableofcontents | 謝誌 i
摘要 iii Abstract iv 目錄 v 表目錄 viii 圖目錄 ix 壹、 前言 1 貳、 文獻整理 2 一、 S. thermophilus 2 (一) S. thermophilus之一般生理特性及分布 2 (二) S. thermophilus之分類 3 (三) S. thermophilus之代謝 3 (四) S. thermophilus在食品上之應用 5 (五) S. thermophilus對健康之影響 7 二、 壓力反應 9 (一) 熱震反應 (heat shock) 10 (二) 熱震反應之調控 10 (三) 熱震蛋白 12 (四) 細胞脂肪酸組成的改變 14 (五) 熱震反應所誘發之交叉保護機制 16 (六) 氧化壓力 16 三、 消毒劑 17 (一) 含氯化合物 18 (二) 四級銨化合物 19 參、 材料與方法 21 一、 實驗架構 21 二、 實驗材料 21 (一) 菌種 21 (二) 培養基與藥品 21 (三) 儀器設備 23 三、 實驗方法 23 (一) 菌株之保存 23 (二) 實驗菌株接種源之製備 23 (三) S. thermophilus之熱震處理 24 (四) S. thermophilus 於熱震處理後之細胞膜通透性測定 24 (五) 熱震處理影響S. thermophilus 細胞脂肪酸組成之試驗 24 (六) 熱震處理影響S. thermophilus於發酵期間之產酸及存活生長情形試驗... 25 (七) 熱震處理影響S. thermophilus於氧化壓力下之存活試驗 26 (八) 熱震處理影響S. thermophilus於高鹽環境中之存活試驗 26 (九) 熱震處理影響S. thermophilus於低溫環境下之存活試驗 26 (十) 熱震處理影響S. thermophilus於乳酸菌飲料中之存活試驗 26 (十一) 熱震處理影響S. thermophilus於消毒劑中之存活試驗 27 (十二) 菌數測定 29 (十三) 統計分析 29 肆、 結果與討論 30 一、 熱震處理對S. thermophilus於細胞膜通透性之影響 30 二、 熱震處理對S. thermophilus 細胞脂肪酸組成之影響 32 三、 熱震處理對S. thermophilus於發酵期間產酸及存活之影響 35 四、 熱震處理影響S. thermophilus於10 mM過氧化氫之存活率 37 五、 熱震處理影響S. thermophilus於高鹽環境中之存活試驗 39 六、 熱震處理對S. thermophilus於消毒劑之影響 41 (一) 熱震處理對S. thermophilus於Clidox-SR 之敏感性 42 (二) 熱震處理對S. thermophilus於QuatricideR 之敏感性 43 七、 熱震處理影響S. thermophilus於低溫環境下之存活試驗 45 八、 熱震處理影響S. thermophilus 在市售乳酸菌飲料儲存期間之存活 47 伍、 結論 51 陸、 參考文獻 52 | |
| dc.language.iso | zh-TW | |
| dc.subject | 消毒劑 | zh_TW |
| dc.subject | Streptococcus thermophilus | zh_TW |
| dc.subject | 熱震 | zh_TW |
| dc.subject | 脂肪酸組成 | zh_TW |
| dc.subject | sanitizer | en |
| dc.subject | Streptococcus thermophilus | en |
| dc.subject | heat shock | en |
| dc.subject | fatty acid composition | en |
| dc.title | 熱震處理影響Streptococcus thermophilus 之脂肪酸組成及其在後續致死環境壓力下之存活 | zh_TW |
| dc.title | Heat Shock Affects the Fatty Acids Composition
and the Survival of Streptococcus thermophilus Exposure to Subsequent Lethal Stresses | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 102-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 游若?(Roch-Chui Yu) | |
| dc.contributor.oralexamcommittee | 潘崇良(Chorng-Liang Pan),蔡國珍(Guo-Jane Tsai),丘志威(Chihwei P. Chiu) | |
| dc.subject.keyword | Streptococcus thermophilus,熱震,脂肪酸組成,消毒劑, | zh_TW |
| dc.subject.keyword | Streptococcus thermophilus,heat shock,fatty acid composition,sanitizer, | en |
| dc.relation.page | 69 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2014-08-18 | |
| 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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