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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/82163完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳明汝(Ming-Ju Chen) | |
| dc.contributor.author | Wan-Yu Chan | en |
| dc.contributor.author | 詹皖伃 | zh_TW |
| dc.date.accessioned | 2022-11-25T06:33:02Z | - |
| dc.date.copyright | 2021-11-09 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-08-19 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/82163 | - |
| dc.description.abstract | "近年來隨著潔淨標章的潮流興起，消費者逐漸傾向於少添加、低加工之食品，但許多如冰淇淋、乳粉及烘焙油脂等產品，仍需要乳化劑穩定其中之油脂及水分。而利用微生物生產之脂肪酶已有研究證實其可以用來生產最常用於食品中之乳化劑──單酸及雙酸甘油酯，但目前用於生產商業脂肪酶之菌株多數都不屬於可直接添加於食品中之菌株，因此本研究希望能篩選具高脂肪酶活性又可食之菌株，取代乳化劑以減少食品中之化學添加劑。 本研究分為兩部分，第一部分為篩選具脂肪酶活性之微生物，自發酵食品中以3種不同之選擇性培養基將菌株分離及純化，篩選出具有優勢脂肪酶活性之菌株進行後續之菌株鑑定。細菌之鑑定以16S rRNA基因序列進行分析，酵母菌則以使用內轉錄間隔區1 (internal transcribed spacers 1)、5.8S rRNA及內轉錄間隔區2區域序列進行菌株鑑定。第一部分之結果顯示，自原住民生醃肉、過期奶油、切片乾酪以及自釀奇異果醋中共分離出77株菌株，保留其中43株革蘭氏陽性菌以及22株酵母菌。經過兩輪之脂肪酶活性檢測，篩選出8株細菌和3株酵母菌，經鑑定後屬於食品級之菌株為Lactobacillus pentosus M4、Lactobacillus pentosus M5-2、Pediococcus pentosaceus M7 以及 Lactococcus lactis M11，經比較其脂肪酶活性都顯著低於Yarrowia lipolytica CC05。Y. lipolytica CC05 為實驗室前人自康門貝爾乾酪中分離之酵母菌，而Y. lipolytica於 2019年通過歐盟食品安全局 (European Food Safety Authority, EFSA) 之認定為新穎性食品 (novel food)，可以應用於食品之中。因此研究之第二部分以Y. lipolytica CC05為目標進行研究及分析。 研究之第二部分為優化Y. lipolytica CC05之脂肪酶生產及了解其特性，將培養基中之碳源以及氮源替換成不同成分，並分析Y. lipolytica CC05於培養基中之最適培養時間，以優化脂肪酶之分泌。Y. lipolytica CC05以阿拉伯膠作為培養基碳源，分離大豆蛋白作為氮源，表現出最佳之脂肪酶活性。而本試驗因此評估了使用豆漿作為培養基的可能性，結果顯示在Y. lipolytica CC05培養於豆漿中之脂肪酶活性為培養於YPD中之6倍，最佳培養時間為 20 小時。後續對Y. lipolytica CC05進行全基因定序，定序結果確認Y. lipolytica CC05擁有全部20種Y. lipolytica推測擁有之脂肪酶序列，而與其他Y. lipolytica菌株比較，其脂肪酶活性以及水解棕櫚油之能力顯著高於其他菌株。且培養於豆漿中影響脂肪酶活性之可能原因，經探討後推測主要與豆漿中之醣類有關。 綜上所述，Y. lipolytica CC05是獨特且具有高脂肪酶活性之食品級酵母菌。經脂肪酶活性之優化以及了解其特性，十分有潛力應用於食品中，減少化學乳化劑之使用。 " | zh_TW |
| dc.description.provenance | Made available in DSpace on 2022-11-25T06:33:02Z (GMT). No. of bitstreams: 1 U0001-1808202121273300.pdf: 3483743 bytes, checksum: 3f609b17c7b5f063a0fd52fa864cc880 (MD5) Previous issue date: 2021 | en |
| dc.description.tableofcontents | "誌謝 I 中文摘要 III Abstract V 目錄 VII 圖目錄 IX 表目錄 XI 壹、文獻探討 1 一、食品乳化劑 1 (一) 乳化液 (emulsion) 及乳化劑 1 (二) 脂肪酸甘油酯 (mono- and diglycerides, MDG) 7 二、脂肪酶 (lipase, triacylglycerol acylhydrolases) 9 (一) 微生物脂肪酶 9 三、Yarrrowia lipolytica 17 (一) 特性 18 (二) 基因 20 (三) Y. lipolytica分泌之脂肪酶 22 (四) Y. lipolytica之應用與專利 26 研究動機及目的 29 貳、材料與方法 30 一、試驗設計 30 二、材料方法 31 (一) 篩選具脂肪酶活性之微生物 31 (二) Y. lipolytica CC05生產脂肪酶之最適化培養條件 40 (三) Y. lipolytica CC05之特性與脂肪酶生產可能因素探討 42 (四) 統計分析 50 參、結果 51 一、篩選具脂肪酶活性之微生物 51 (一) 菌株分離、革蘭氏染色及脂肪酶活性試驗 51 (二) API ZYM商業套組分析菌株酵素 51 (三) ERIC-PCR分類結果 51 (四) 菌種鑑定 59 二、Y. lipolytica CC05生產脂肪酶之最適培養條件 67 (一) 最適化培養基 67 (二) 最佳培養時間 72 三、Y. lipolytica CC05之特性與脂肪酶生產可能因素探討 74 (一) 全基因定序 74 (二) 脂肪酶活性之比較 78 (三) 脂肪酶生產之可能因素探討 81 肆、討論 89 一、篩選具脂肪酶活性之微生物 89 二、Y. lipolytica CC05生產脂肪酶之最適培養條件 93 三、影響Y. lipolytica CC05脂肪酶生產可能因素探討 96 伍、結論 102 陸、參考文獻 103 " | |
| dc.language.iso | zh-TW | |
| dc.subject | 乳化劑 | zh_TW |
| dc.subject | 脂肪酶 | zh_TW |
| dc.subject | Yarrowia lipolytica | zh_TW |
| dc.subject | 豆漿 | zh_TW |
| dc.subject | lipase | en |
| dc.subject | soymilk | en |
| dc.subject | emulsifier | en |
| dc.subject | Yarrowia lipolytica | en |
| dc.title | 篩選具脂肪酶活性之微生物與Yarrowia lipolytica CC05脂肪酶分泌之特性分析 | zh_TW |
| dc.title | Screening microorganisms with lipase activity and characterizing the lipase production of Yarrowia lipolytica CC05 | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 何尚哲(Hsin-Tsai Liu),葉安義(Chih-Yang Tseng), 賀端華,王聖耀 | |
| dc.subject.keyword | Yarrowia lipolytica,脂肪酶,乳化劑,豆漿, | zh_TW |
| dc.subject.keyword | Yarrowia lipolytica,lipase,emulsifier,soymilk, | en |
| dc.relation.page | 121 | |
| dc.identifier.doi | 10.6342/NTU202102491 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2021-08-20 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 動物科學技術學研究所 | zh_TW |
| dc.date.embargo-lift | 2026-08-18 | - |
| 顯示於系所單位： | 動物科學技術學系 | |
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