| Summary: | 碩士 === 大葉大學 === 食品工程研究所 === 90 === Fresh royal jelly is a secretion from the hypopharyneal gland and mandibular gland of worker bees, and it contains 10-HDA with antibacterial activity as an important index for quality determination. Frozen royal jelly powder in low temperature can be stored for many years still maintaining the biologic property, but in stead fresh royal jelly’s quality is very unstable. Fresh royal jelly in storage situation is easy to be affected by temperature、light、metal、air and bacteria to result in quality deterioration. Lactic acid bacteria exists in human and animal body, and can produce metabolite(bacteriocins) for inhibition diversified bacteria. Thus it can be used for the preservation of foods extensively. This research is to evaluate by adding different lactic acid bacteria in royal jelly to prevent it from quality deterioration. In addition we adopt the base of royal jelly to culture lactic acid bacteria. First, we screen highly thermic-resisting, highly acid-resisting, highly inhibitory, and highly yield lactic acid bacteria, and then add this kind of lactic acid bacteria into royal jelly. The research focuses in building the freshness-maintaining technique of royal jelly in order to prevent it from quality deterioration. The result of the research shows that after screening there are 9 strains of highly thermic-resisting lactic acid bacteria to resist around 47℃，3 strains of highly acid-resisting lactic acid bacteria, and 3 strains of highly inhibitory lactic acid bacteria to produce antibacterial activity against Bacillus cereus、Escherichia coli、Pseudomonas aeruginosa and Staphylococcus aureus. And there is 1 strain of highly yield lactic acid bacteria to have good performance. To culture lactic acid bacteria using the base of royal jelly, we find that the yield of L. acidophilus is better than S. thermophilus、L. lactis and L. bulgaricus. The result shows it is feasible to culture lactic acid bacteria using the base of royal jelly. Besides, it is not helpful to maintain the quality of preservation by adding the lactic acid bacteria in royal jelly in short period of time. As the temperature of storage and time increase, the color of royal jelly becomes dark gradually, the viscosity also increases, poor flow behavior was observed, and the 10- HDA also decreases.
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