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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 周正俊 | |
| dc.contributor.author | Wan-Ling Hsiao | en |
| dc.contributor.author | 蕭婉琳 | zh_TW |
| dc.date.accessioned | 2021-05-20T20:10:39Z | - |
| dc.date.available | 2014-08-11 | |
| dc.date.available | 2021-05-20T20:10:39Z | - |
| dc.date.copyright | 2009-08-11 | |
| dc.date.issued | 2009 | |
| dc.date.submitted | 2009-07-28 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/9141 | - |
| dc.description.abstract | 阪崎腸桿菌 (Cronobacter sakazakii) 為革蘭氏陰性菌，是一種新興食源性病原菌，常能存活於嬰兒配方奶粉等食品中，感染引發新生兒之腦膜炎、壞死性小腸結腸炎和菌血症等疾病，並具有40%~80% 之高致死率。本研究將C. sakazakii BCRC 13988進行47℃-15 min之熱震處理，探討其於一些後續致死環境壓力 (有機酸、模擬胃腸液、消毒劑) 及乳酸發酵過程與產品貯存時之存活情形。
結果顯示，熱震處理顯著地 (p < 0.05) 提高了C. sakazakii菌體暴露於含40 mM 之有機酸 (乳酸、醋酸、丙酸、檸檬酸及酒石酸) 之磷酸緩衝溶液 (pH 4.0 )，於模擬胃液 (pH 2.0、3.0、3.5、4.0) 中，以及含消毒劑 (氯化合物、四級銨) 致死壓力下之耐受性，然而在含0.5%及2.0% 之膽鹽溶液中熱震與未熱震菌體之敏感性並無顯著性 (p > 0.05) 差異。 將熱震與未熱震之C. sakazakii 與Streptococcus thermophilus或Lactobacillus bulgaricus 同時接種於脫脂乳並置於37℃下進行發酵，在發酵初期24小時，菌數皆可迅速增加至約108-109 CFU/mL，其後菌數皆呈下降之現象，發酵48小時熱震之C. sakazakii 之存活菌數高於未熱震處理者。C. sakazakii 接種於市售發酵乳製品中並置於5℃下，於48 小時貯存過程，其存活菌數隨時間之延長而減少，惟熱震之存活菌數亦呈現高於未熱震者。 | zh_TW |
| dc.description.abstract | Cronobacter sakazakii is a Gram-negative, emerging opportunistic pathogen which has been associated with life-threatening cases in infants, with infant formulas been implicated as the mode of transmission, and with high mortality rate of 40-80%. In the present study, C. sakazakii BCRC13988, the type strain, was subjected to heat shock treatments (47℃, 15 min). Their subsequent survival to various stress conditions, including organic acid, simulated gastrointestinal and sanitizer. Besides, growth and survival behavior of heat-shocked C. sakazakii during the lactic fermentation of skim milk by Streptococcus thermophilus or Lactobacillus bulgaricus and during 48 h storage of commercial dairy lactic fermented products at 5 ℃ were also investigated.
It was found that heat-shocked cells showed a higher tolerance than the non-heat-shocked cells when exposure to phosphate buffer solution (pH 4.0) containing 40 mM organic acid (lactic acid, acetic acid, propionic acid, citric acid, tartaric acid). Furthermore, heat shock treatment significantly (p < 0.05) increase the tolerance in simulated gastric acid (pH 2.0, 3.0, 3.5, 4.0) and sanitizer (chlorine and quaternary ammonia compound) in temperature and in 40℃. It was showed no significan difference (p > 0.05) susceptibility of heat-shocked cells and non-heat-shocked cells to bile solution (0.5%, 2.0%). During the lactic acid fermentation of skim milk, survival of heat-shocke cells of C. sakazakii was higher than the non-heat-shocked cells. Similar phenomenon was also noted during the storage of commercial lactic fermented product at 5℃. In addition, heat shock treatment may also enhance the tolerance of C. sakazakii to refrigerated temperature and other antimicrobial principles in fermented milk. | en |
| dc.description.provenance | Made available in DSpace on 2021-05-20T20:10:39Z (GMT). No. of bitstreams: 1 ntu-98-R96641018-1.pdf: 2279642 bytes, checksum: 84ac4991c9e689cc5f863fc589e8aaf4 (MD5) Previous issue date: 2009 | en |
| dc.description.tableofcontents | 目錄 頁次
中文摘要 …………………………………………………………..i Abstract …………………………...…………………………..ii 目錄 ……………………………………………………………..iii 表目錄 ……………………………………………………………..v 圖目錄 …………………………………………………………….vi 壹、 前言 …………………………………………………….1 貳、 文獻整理 ……………………………………………….2 一、 阪崎腸桿菌 (Cronobacter sakazakii) …………….2 (一) 分類與生化生理特性 ………………………………….2 (二) 基本生理特性 ………………………………………….5 (三) 分布及來源 ………………………………………………….7 1. 嬰兒配方奶粉 …………………………………………….....7 2. 臨床來源 ……………………………………………………….9 3. 食品及環境 …………………………………………………….10 (四) 致病性…………………………………………………………10 1. 新生兒感染 …………………………………………………….10 2. 成年人感染 …………………………………………………….11 (三) C. sakazakii對壓力之耐抗性……………………....11 1. 熱耐受性…………………………………………………11 2. 滲透壓與乾燥之耐受性…………………………………12 二、 熱震反應 ……………………………………………….14 (一) 熱震反應 ……………………………………………….14 (二) 熱震反應之調控 ……………………………………….16 (三) 熱震處理提升菌體之熱耐受性 ……………………….17 (四) 熱震處理所誘發之交叉保護效應 …………………….19 參、 材料與方法 …………………………………………….20 一、 實驗架構 ……………………………………………….20 二、 實驗材料 ……………………………………………….20 (一) 菌種 …………………………………………………….20 (二) 培養基 ………………………………………………….20 (三) 試驗藥品 ……………………………………………….22 (四) 奶粉 …………………………………………………….22 (五) 市售發酵乳製品………………………………………..22 (六) 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) C. sakazakii 之熱震處理 ……………………………24 (四) 熱震處理影響C. sakazakii於不同有機酸環境下之存 活試驗 .......................................24 (五) 熱震處理影響C. sakazakii在模擬胃酸及膽鹽下之耐 受性試驗 .....................................24 (六) 熱震處理影響C. sakazakii於消毒劑中之存活試驗…24 (七) 熱震處理影響C. sakazakii於乳酸發酵及產品中之生 長與存活試驗..................................25 (八) 菌數測定 …………………………………….………..26 (九) 統計分析 ……………………………………………….27 肆、 結果與討論 …………………………………………...28 一、 熱震處理影響C. sakazakii對有機酸之敏感性……..28 二、 熱震處理影響C. sakazakii在模擬胃酸及膽鹽下之耐 受性試驗 ………...............................33 (一) 熱震影響C. sakazakii在模擬胃酸下之耐受性……..33 (二) 熱震影響C. sakazakii在膽鹽環境下之耐受性 …...35 三、 熱震處理影響C. sakazakii於消毒劑中之存活試驗…38 四、 熱震處理對C. sakazakii於乳酸發酵過程與產品貯存 時之活性影響……..............................43 (一) C. sakazakii單獨或混合乳酸菌發酵脫脂乳過程中滴 定酸度及pH 之變化…………………………………….43 (二) 熱震影響 C. sakazakii 在脫脂乳乳酸發酵過程中之 存活 .........................................45 (三) C. sakazakii 之添加對脫之乳中乳酸菌生長性狀之 影響 ………….................................48 (四) 熱震處理影響 C. sakazakii 在市售發酵乳貯存期間 之存活 ……….................................51 伍、 結論 …………………………………………………….53 陸、 參考文獻 ……………………………………………….54 | |
| dc.language.iso | zh-TW | |
| dc.title | 熱震處理阪崎腸桿菌在一些致死壓力下及乳酸發酵過程與產品貯存時之活性 | zh_TW |
| dc.title | Viability of Heat Shocked-Cronobacter sakazakii Subjected to Various Lethal Stresses and During the Fermentation as well as Storage of Lactic Cultured Milk | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 97-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 蔡國珍,潘崇良,邱志威,游若? | |
| dc.subject.keyword | Cronobacter sakazakii,熱震,致死壓力,乳酸發酵, | zh_TW |
| dc.subject.keyword | Cronobacter sakazakii,heat shock,stresses,lactic fermentation, | en |
| dc.relation.page | 71 | |
| dc.rights.note | 同意授權(全球公開) | |
| dc.date.accepted | 2009-07-28 | |
| 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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