Study on the Fermentation of Fruits and Vegetables by Lactobacteria

• Main Authors: Ding-Ren Huang, 黃鼎仁
• Other Authors: Chee-Jen Chen
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/66153312408960118429

碩士 === 南台科技大學 === 生物科技系 === 99 === Lactobacteria isolated and identified from manufactory and commercial products, namely Lactobacillus casei CCJ-Lacto-A1 and L. plantanum CCJ-Lacto-L3, were cultured by the medium MRS or soybean milk and then inoculated in the crash material of pineapple, apple and radish. The antioxidant analysis showed the isolate CCJ-Lacto-L3 and apple fermentation had the highest free radical scavenges of 34.27 mg/mL vitamin C at the first day. Meanwhile, the antitumor cell analysis indicated the same combination by germination of soybean milk substrate at the first day had the best ability to inhibit cell viability up to 35.2%. Sensory evaluation showed that the fermentation of isolate CCJ-Lacto-L3 and apple for three days had the best mouth feel to customers.