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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 徐源泰(Yuan-Tay Shyu),許明仁(Ming-Jen Sheu) | |
| dc.contributor.author | Shih-Wen Liu | en |
| dc.contributor.author | 劉詩文 | zh_TW |
| dc.date.accessioned | 2021-06-08T05:32:28Z | - |
| dc.date.copyright | 2005-07-04 | |
| dc.date.issued | 2005 | |
| dc.date.submitted | 2005-06-20 | |
| dc.identifier.citation | --------- 1996 台灣果樹彩色圖說 台灣省農業試驗所 嘉義農業試驗分所編印
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Construction and use of PCR primers from a 70 kDa heat shock protein gene for identification of Candida albicans. Mol. Cell. Probes. 11:329-336 Arias, C.R., Burns, J.K., Friedrich, L.M., Goodrich, R.M. and Parish, M.E. 2002. Yeast species associated with orange juice: evaluation of different identification methods. Appl. Environ. Microbiol. 68 (4): 1955-1961 Arici, M., and Coskun, F. 2001. Hardaliye: fermented grape juices as a traditional Turkish beverage. Food Microbiol. 18: 417-421 Arthur, C.L., Killam, L.M., Motlagh, S., Lim, M., Potter, D.W. and Pawliszyn, J. 1992. Analysis of substituted benzene compounds in groundwater using solid-phase microextraction. Environ. Sci. Technol. 26:979-983 Baleiras Couto, M.M., Eijsma, B., Hofstra, H., Huis in’t Veld, J. H. J. and van der Vossen, J.M.B.M. 1996a. Evaluation of molecular typing techniques to assign genetic diversity among Saccharmyces cerevisiae strains. Appl. Environ. Microbiol. 62:41-46. Baleiras, Couto M.M., Hartog, B. 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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/24594 | - |
| dc.description.abstract | 本研究之目的在於探討甜味種與酸味種楊桃鹽醃發酵過程酵母菌菌相之變化，並對其揮發性化合物進行分析研究。
由發酵甜味種楊桃醃漬液及發酵酸楊桃醃漬液F及L（分別取自彰化縣花壇及雲林縣林內地區）進行酵母菌菌相區分，分別取30、60、90天之楊桃醃漬液於DRBC培養基進行培養，培養3至5天後，挑選外觀型態不同之酵母菌單一菌落共37株，接種至PDA培養基進行純化保存，再利用引子ITS1及ITS4進行PCR將分離純化之酵母菌株rRNA的ITS1至ITS2 DNA片段擴增，並進行基因定序，所得序列與Genbank資料庫比對分析，結果做為酵母菌分類之用。 取發酵30、60、90天之楊桃醃漬液共9個樣品進行揮發性化合物分析，再利用GC/MS以SPME的方法進行分析，而得知甜味種與酸味種楊桃醃漬液揮發性成分各有異同。 發酵醃漬30天之各樣品及樣品F之各時期皆能分離出Debaryomyces hansnii var. fabryi。甜楊桃醃漬液分類出Candida humilis，Candida tropicalis，Pichia anomala，Hanseninaspora uvarum四株酵母菌與前人研究相同。酸楊桃醃漬液樣品皆未分類出與前人研究相同之菌株。 樣品F發酵90天與樣品L發酵60天所分離出之菌株分類比對結果相同。揮發性化合物分析結果，除樣品F發酵30天分析出之Methyl benzoate外，其餘皆符合前人研究之結果。綜合以上風味描述，不論甜味種或酸味種楊桃經發酵後之醃漬液為具有果香、酒香、甜香、花香、清香等綜合香氣特性。 | zh_TW |
| dc.description.abstract | The aim of study is found out that the change of yeast phases during fermentation between the salt pickling fermented tart and sweet carambola juice.
The salt pickling fermented sweet and tart (F&L) carambola, cultured the samples 3-5 days on DRBC media after fermented for 30, 60, 90 days, choose and get 37 varieties the single colony from the plates, Clone on PDA for pure culture. Employ primers ITS1 & ITS4 to PCR, the products use to genome sequencing. The sequences are assay by Genbank. The parted of anlysis volatile compounds, use GC/MS by the SPME method. Present different result to the volatile compounds, between different variety sweet and tart caranbola. All samples after 30 days could separate Debaryomyces hansnii var. faryi, the sample of sweet carambola could identity Candida humilis, Candida tropicalis, Pichia anomala, Hanseninaspora uvarum, the same with the other study. The samples of tart carambola can’t identity the same yeast with other studies. But the different area tart carambola gets the same yeast. Tart carambola pickling brine F fermented after 90 days and tart carambola pickling brine L fermented after 60 days had the same yeasts of class with stain. The volatility assay from tart carambola pickling brine F fermented after 30 days had methyl benzoate was different with the other study. Integrate the aroma describe, however, sweet or tart carambola pickling brine had fruit aroma, alcohol aroma, sweet aroma, flower aroma and faint scent. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-08T05:32:28Z (GMT). No. of bitstreams: 1 ntu-94-R92628213-1.pdf: 1421584 bytes, checksum: fff251b827771e54d4dd6a2f708f62d1 (MD5) Previous issue date: 2005 | en |
| dc.description.tableofcontents | 中文摘要 Ⅰ
英文摘要 Ⅱ 目錄 Ⅲ 圖目錄 Ⅵ 表目錄 Ⅶ 壹、前言 1 貳、文獻整理 一、酵母菌之特性 4 二、酵母菌之分類 4 1. 傳統分類方法 5 2. 快速鑑定套組 6 3. 近代常用之分子生物鑑定技術 6 (1) 分子標誌分類法 A. 聚合酶鏈鎖反應 7 B. 增值片段長度多型性 10 C. 變性梯度膠體電泳 10 D. 逢機增值多型性DNA 13 E. 限制性片段長度多型性 15 F. 序列特性增值區域多型性 16 G. 微衛星PCR 16 (2) 粒線體DNA分析 17 (3) 核糖體DNA之研究 18 (4) DNA序列分析法 19 4. 各種酵母菌鑑定法之比較 19 三、楊桃概說 21 四、楊桃之成分 1. 一般營養成分 21 2. 香氣分析 23 五、楊桃汁加工過程中化學成分變化 1. 發酵楊桃汁之加工方法 29 2. 加工過程中組成分之變化 32 3. 色澤之變化 32 4. 揮發性成分變化 33 六、酸楊桃醃漬過程中之菌相變化 34 參、材料與方法 一、試驗材料 42 二、試藥 42 三、儀器設備 44 四、實驗方法 1. 發酵甜楊桃汁之醃漬 44 2. 醃漬過程中取樣分析 44 3. 醃漬過程中酵母菌菌相調查 (1) 酵母菌分離與保存 45 (2) 聚合酶鏈鎖反應 45 (3) DNA定序 49 4. 醃漬液揮發性成分分析 (1) 樣品製備 49 (2) 固相微量萃取法 50 (3) 氣相層析質譜儀 (GC/MS) 分析 52 肆、結果與討論 一、楊桃醃漬液菌種之分離與鑑定 1. 酵母菌之分離與分類 53 二、楊桃醃漬液鹽醃過程中醃漬液主要揮發性化合物分析 62 伍、結論 76 陸、參考文獻 77 | |
| dc.language.iso | zh-TW | |
| dc.subject | 酵母菌 | zh_TW |
| dc.subject | 分子標誌 | zh_TW |
| dc.subject | 楊桃汁 | zh_TW |
| dc.subject | 揮發性成分 | zh_TW |
| dc.subject | volatile compounds | en |
| dc.subject | Molecular Marker | en |
| dc.subject | Salt Pickling Fermented Carambola Juice | en |
| dc.subject | Yeast | en |
| dc.title | 利用分子標誌區分楊桃鹽醃發酵過程中酵母菌之菌相 | zh_TW |
| dc.title | Discrimination of Yeast Microflora by Molecular Marker in the Fermentation Process of Salt Pickling Carambola | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳昭瑩(Chao-Ying Chen),曾文聖(Wen-Sheng Tseng) | |
| dc.subject.keyword | 分子標誌,楊桃汁,酵母菌,揮發性成分, | zh_TW |
| dc.subject.keyword | Molecular Marker,Salt Pickling Fermented Carambola Juice,Yeast,volatile compounds, | en |
| dc.relation.page | 84 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2005-06-20 | |
| 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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