| Summary: | 碩士 === 元培科技大學 === 食品科學研究所 === 99 === Black teas are widely very popular beverage for the people. Antioxidant, function of antioxidant, lowing blood pressure and antibacterial activities of phenolic components from black tea. Lactic acid bacteria as probiotics were used to fermentation food. lactic acid bacterial modulate immune, normal flora, cholesterol-lowering function in the body. Both of them are functional food. The objective of this research is three species of lactic acid bacteria, Lactobacillus plantarum BCRC 10069 、Lactobacillus casei BCRC 17647、Lactobacillus rhamnosus BCRC 16000 were inoculated in add carbon and nitrogen sources to black tea. Monitoring of the changes cell number, pH, antioxidant capacity, total phenolic in the during fermentation. Use of sensory evaluation and consumer preference for the selection of lactic acid bacteria-fermented black tea products. L. plantarum BCRC 10069 is chosen for their highest growth capability counts above 108 CFU/ml in black tea medium. The products of P5 were addition 2% glucose and 0.2% casein with black tea by fermentation when the oncentration of 12.5 mg/ml can inhibit the growth of the pathogenic bacteria S. sanguis BCRC 15273.The antibacterial activity of this fermented product P5 for 72 hours inhibited the S. sanguis BCRC 15273 growth is significantly higher than those of unfermented raw materials and the other. Therefore, According to the results obtained from this study. Distinguish between cut off 10kDa and than more 10kDa use ultrafiltration by formula P5 of L. plantarum BCRC 10069 ferment in different day. The peptides with MW <10 kDa showed the highest antibacterial ability than MW <10 kDa. The Sensory evaluation of lactic acid bacteria-fermented black tea ferment products. L. plantarum BCRC 10069 products had the highest Liquor color score, and product P1 were addition 2% glucose has the highest aroma acceptance score than commercial black tea. They show potential as food preservatives.
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