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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 鄭光成 | zh_TW |
| dc.contributor.advisor | Kuan-Chen Cheng | en |
| dc.contributor.author | 林歆珮 | zh_TW |
| dc.contributor.author | Hsin-Pei Lin | en |
| dc.date.accessioned | 2023-10-03T17:35:34Z | - |
| dc.date.available | 2023-11-09 | - |
| dc.date.copyright | 2023-10-03 | - |
| dc.date.issued | 2023 | - |
| dc.date.submitted | 2023-08-08 | - |
| dc.identifier.citation | 林典翰 (2019) 由水果篩選酵母菌以生產葡萄酒。國立臺灣大學食品科技研究所學位論文。臺北，臺灣。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/90781 | - |
| dc.description.abstract | 清酒是日本國酒，其以稻米為原料，經由米麴菌與酵母菌並行複式發酵製成。微生物發酵過程中會產生多種二級代謝物，進而影響酒類品質與消費者購買意願。非釀酒酵母菌存在於天然環境中，由於其容易造成發酵的停滯，因此多被視為腐敗菌，近期許多研究顯示非釀酒酵母菌可以有效提升紅酒香氣複雜度，而較少有應用於清酒發酵的研究。本實驗目的為使用多種酵母菌共發酵以提升清酒風味與品質。實驗透過分析米麴酶活性與小分子產量評估不同米種與麴菌菌株之影響，後續選擇臺南十一號與吉野一號為清酒原料；從水果純化、鑑定與篩選野生酵母菌，選用 Saccharomyces cerevisiae NTUAFM-Y018和 Hanseniaspora uvarum NTUAFM-G001進行共培養，並以順序接種優化清酒發酵製程；清酒成品使用氣相層析分析揮發性香氣圖譜，並以 CATA 與9分喜好性品評進行感官分析。米麴分析結果顯示，實驗室菌株 Aspergillus oryzae NTUAFM-M001具有較高的 b-葡萄糖苷酶活性，吉野一號組別高出60 %，臺南十一號組別高出63 %，而益全香米組別高出32%。酵母菌共培養實驗結果顯示順序式接種進行清酒發酵可以延長 H. uvarum 存活時間並延後發酵天數。相較於單一培養，共培養方式顯著了提升酯類與高級醇含量，吉野一號與臺南十一號組別的酯類總量分別增加15% 和12%；高級醇總量分別增加14% 和8%，並在感官品評中的香氣、風味與整體喜好度獲得較高評分。本研究以 H. uvarum 與 S. cerevisiae 進行清酒的共發酵，可以有助於提升清酒的風味。 | zh_TW |
| dc.description.abstract | Sake is a Japanese traditional alcoholic beverage. The brewing process include multiple parallel fermentation which is performed by Aspergillus oryzae and Saccharomyces cerevisiae, respectively. Non-Saccharomyces yeasts is naturally present on the environment. Many studies showed their capacity for modulating wine aroma recently, however, the effect of non-Saccharomyces yeast in co-fermentation on sake flavor remains unclear. The study aims to evaluate the influence on sake flavor with mixed fermentation. Tainan-11 and Yoshino-1 were selected to make koji by enzyme activity analysis. Wild yeasts were screened from fruits and identified by 5.8S ribosome DNA sequencing. S. cerevisiae NTUAFM-Y018 and Hanseniaspora uvarum NTUAFM-G001 were selected to carry out co-fermentation by sequential inoculation. Gas chromatography (GC) analysis would be used to analyze aroma compounds. Finally, we performed sensory evaluation by CATA and 9-point hedonic scale test. Based on the results, A. oryzae NTUAFM-M001 had higher b-glucosidase activity compared with commercial A. oryzae. Yoshino-1, Tainan-11 and Tai-Nong-1 increased 60, 63 and 32% higher b-glucosidase activity respectively. Sake fermented by the co-culture of S. cerevisiae/H. uvarum improved the aroma compound contents, Yoshino-1 and Tainan-11 increased 15 and 12% higher content of the total ester than the pure culture of S. cerevisiae respectively. Yoshino-1 and Tainan-11 enhanced 14 and 8% higher content of the total higher alcohol. Furthermore, the sensory evaluation showed that the co-fermentation by S. cerevisiae and H. uvarum enhanced the sake flavor. This study provides a contribution to answer the influence of the non-Saccharomyces yeast on sake organoleptic properties. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2023-10-03T17:35:34Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2023-10-03T17:35:34Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | 口試委員會審定書 i
謝誌 ii 摘要 iii Abstract iv 目錄 v 圖目錄 viii 表目錄 ix List of figures x List of tables xii 壹、 前言 1 貳、 文獻回顧 2 1. 酒的簡介 2 1.1. 法規定義及分類 2 2. 清酒的發展及特性 2 2.1. 清酒的歷史 2 2.2. 清酒的特色 3 2.3. 原料米 3 2.4. 清酒的分類 6 2.5. 清酒中的微生物 7 2.6. 清酒的釀造製程 8 2.7. 清酒相關法規 10 3. 清酒中的風味 14 3.1. 非揮發性化合物 14 3.2. 揮發性化合物 16 4. 米麴菌 19 4.1. Aspergillus oryzae 19 4.2. 麴的介紹 19 4.3. 清酒中的米麴 20 5. 酵母菌 20 5.1. 酒精發酵 20 5.2. 酵母菌之應用 23 5.3. Saccharomyces cerevisiae 23 5.4. Non-Saccharomyces yeast 23 6. 感官品評 26 6.1. 差異性品評(Discrimination tests) 26 6.2. 描述性分析 (Descriptive analysis) 26 6.3. 接受性品評 (Acceptance tests) 27 參、 研究目的與架構 28 1. 研究目的 28 2. 研究架構 28 肆、 材料與方法 30 1. 實驗原料 30 1.1. 實驗菌株 30 1.2. 稻米 30 1.3. 水果 30 2. 實驗儀器及器材 30 2.1. 主要儀器 30 2.2. 實驗試劑 31 2.3. 實驗培養基 34 3. 實驗方法 35 3.1. 非釀酒酵母菌篩選 35 3.2. 基因定序 35 3.3. 生化試驗 38 3.4. 製麴 40 3.5. 佈麴 41 3.6. 米麴酵素活性測定 41 3.7. 米麴小分子代謝物測定 43 3.8. 酒精發酵 44 3.9. 清酒中的化合物分析 46 3.10. 感官品評 50 3.11. 統計分析 51 伍、 結果與討論 52 1. 非釀酒酵母菌篩選 52 2. 酵母菌生理生化特性試驗 54 2.1. 菌落外觀型態 54 2.2. 碳源同化試驗 55 2.3. 氮源同化試驗 55 2.4. 不同滲透壓耐受度試驗 55 2.5. 溫度耐受度試驗 56 2.6. 發酵能力試驗 56 3. 米麴發酵之方法建立 62 3.1. 米麴製備 62 4. 不同白米及麴菌對米麴中酵素活性的探討 64 4.1. a-澱粉酶活性 64 4.2. b-葡萄糖苷酶活性 67 4.3. 蛋白酶活性 69 5. 不同白米及麴菌對米麴中小分子代謝物含量的探討 71 5.1. 還原糖含量 71 5.2. 游離胜肽含量 73 6. 清酒發酵特性探討 75 6.1. 清酒之物化性質分析 75 6.2. 酵母菌之菌數變化 77 6.3. 葡萄糖與酒精含量變化 80 6.4. 甘油含量變化 82 6.5. 揮發性化合物 84 7. 不同發酵組別之主成份分析及樣品分群 93 8. 清酒感官品評 96 陸、 結論與未來展望 101 柒、 參考文獻 102 捌、 附錄 xiv | - |
| dc.language.iso | zh_TW | - |
| dc.title | 利用非釀造清酒酵母菌共培養製備清酒之品質分析 | zh_TW |
| dc.title | Production and property analysis of sake by co-cultivation with non-Saccharomyces yeasts | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 111-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 徐國強;蘇正德;侯智耀;陳千浩 | zh_TW |
| dc.contributor.oralexamcommittee | Kuo-Chiang Hsu;Jeng-De Su;Chih-Yao Hou;Chien-Hao Chen | en |
| dc.subject.keyword | 清酒,發酵,酵母菌,風味,共培養, | zh_TW |
| dc.subject.keyword | sake,fermentation,yeast,aroma,co-fermentation, | en |
| dc.relation.page | 161 | - |
| dc.identifier.doi | 10.6342/NTU202302441 | - |
| dc.rights.note | 同意授權(限校園內公開) | - |
| dc.date.accepted | 2023-08-09 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 食品科技研究所 | - |
| dc.date.embargo-lift | 2028-07-14 | - |
| 顯示於系所單位： | 食品科技研究所 | |
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