| Summary: | 碩士 === 東海大學 === 食品科學系 === 100 === Two yeast strains and two lactic acid bacteria have been isolated from pickled Chinese cabbage collected from local market. One of these yeasts was identified as Candida sake, the other one (MRA6) is unidentified yet; as for the lactic acid bacteria, one was ascertained as Lactobacillus plantarum, and the other was Lactobacillus brevis. A fruity scent released from the cultures of MRA6 was smelled, as the yeast cultivated on the agar plate of YPD. Components of the volatile scent have been identified as ethyl isobutyrate, ethyl isovalerate, ethyl tiglate, isopentyl isopentanoate, 2-ethylhexanol, ethyl phenylacetate, and phenethyl alcohol, according to the data of GC/MS analysis. The MRA6 has showed the potential to improve the scent of noni juice, since a selected MRA6 strain tamed by 50% noni juice was able to degrade butyrate, isobutyrate, hexanoate, and octanoate these organic acids cause the unpleasant odor of noni juice.
|
|---|
