Novel Fermention Derived from Traditionally Raphanus sativus Fermented Food and its Functional Study

• Main Authors: Hung-Kai Lin, 林鴻鍇
• Other Authors: Chee-Jen Chen
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/01858859606848286178

碩士 === 南台科技大學 === 生物科技系 === 99 === Chinese traditionally fermented radish, so called “Old Dried Radish” and commonly known as the "poor man's ginseng”, was used as effect of a conventional fluid heat, promote digestion, and diuretic function, particularly curing cold cough, hoarseness, and heart discomfort. Because of the process of traditional Old Dried Radish needs about a decade, our strategy is using modern biotechnology to shorten the time table to three months. In this study we designed a formula medium to isolate the halophilous cultures for inoculation, including optimal condition, flavor and bioactivity. The novel method is therefore improved process successfully.