Studies on the production technology and biological activities of adlay added lactic acid fermented dairy food

• Main Authors: Yi-Hao Lin, 林逸豪
• Other Authors: 潘崇良
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/93394828389336576395

碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === Abstract Lactic acid bacteria (LAB) were used to ferment two fermented adlay dairy foods. Two adlays are: Taichung No. 1 (Tc1) and Taichung Shuenyu No. 4 (Ts4). The 3 and 5 g fermented adlay dairy foods that pH value under 4.6, titratable acidity for 0.78-0.95%, and LAB counts above 9 log CFU/g, by Lactobacillus (Lb.) plantarum BCRC10069 (4%) and BCRC12250 (4%)、Lb. plantarum BCRC12250 (4%) and Lactococcus (Lc.) lactis BCRC12315 (4%)、Lb. plantarum BCRC12250 (4%) and Lc. lactis BCRC12322 (4%) fermented at 37oC for 8 hr. Two fermented adlay dairy food extracts were proceeded three antioxidant tests. The ability for scavenging DPPH free radical of 5 g Ts4 fermented by Lb. plantarum BCRC10069 and Lc. lactis BCRC12315 was better, as 48.67%. As to the ability of chelating on Fe (II) ion, the results indicated that two fermented adlay dairy foods performed above 70% chelating effect on Fe (II) ion. In the antioxidant effect as measurement on inhibition of hemoglobin-induced linoleic acid oxidation, the results showed two fermented adlay dairy foods as 20.58-97.39% antioxidant activity. The results of three antioxidant tests of control groups were lower than the experimental groups. S. typhimurium TA98 and TA100 was used in the Ames test, and the results showed 3 and 5 g fermented adlay dairy food extracts were antimutagenicity ability to 4NQO and B[a]P were higher than the control groups. As to the ability of inhibiting three disaccharidase (lactase, maltase, and sucrase) activities, the results indicated that two fermented adlay dairy foods as 22.43-45.02%, 53.52-77.39%, and 5.97-27.81% inhibitory activities were better than the control groups. The ACE inhibiting activity ability of two fermented adlay dairy food extracts from 38.0-39.8% to 69.7-79.6% during 37oC for 7 days. The inhibitory abilities of experimental groups were higher than the control groups. Two fermented adlay dairy food that pH value falls to 4.32-4.42, titratable acidity increases to 0.98-1.04%, LAB counts still maintain above 9 log CFU/g during 4oC for 7 days. The abilities of antioxidation and inhibition activities of three disaccharidase were gradually decreased as storage time increased. Experiment results show that fermented adlay dairy foods really exist the biological activities of antioxidation, antimutagenicity, inhibiting three disaccharidase, and inhibiting ACE. The biological activities between 0 day and 7 days storage time were no statistically significant, in conclusion, fermented adlay dairy foods have the potential to develop health food.