Study of Optimized Nutrients Formulation and Process Development of Fermented Acanthopanax Beverage by Lactic Acid Bacteria

• Main Authors: Chen,PinHan, 陳品翰
• Other Authors: Wang,Shan Shue
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/97395852443475526043

碩士 === 高苑科技大學 === 化工與生化工程研究所 === 102 === This study is divided into two parts: (1) Isolation and identification of lactic acid bacteria; (2) Development of fermented health beverage of Acanthopanax by lactic acid bacteria. A lactic acid bacterium was isolated, purified and identified from Wei Chuan LCA506 yogurt obtained from market and further identified as Lactobacillus paracasei subsp. Paracasei strain FQ005 (LPSPS5) by API biochemical analysis and PCR molecular identification. The LPSPS5 lactic acid bacteria, Acanthopanax, water with different amounts of sucrose (0%, 5%, 10%, 15%, 20%) or skimmed milk (0%, 1%, 2%, 3%, 4%) were mixed together and cultured at room temperature. The fermented Acanthopanax broth containing 3% sucrose or 5% skim milk has been found to produce maximum number of lactic acid bacteria, 4.7*108 cells/mL and 1*109 cells/mL, respectively. The best formula was selected as 5% sucrose and 3% skim milk by experimental identification of the best formula composition of lactic acid bacteria growth predicted by central composite design. The LPSPS5 lactic acid bacteria, 5% sucrose and 3% skim milk, and Acanthopanax liquid were added together and fermented. During 86 hr’s fermentation, the growth curve of LPSPS5 lactic acid bacteria has shown a double peak that had the highest bacteria number at 36 and 72 hour. The pH was decreased from 5.5 to 3.4; The Acanthopanax fermentation broth were found to have a significant amount of total polyphenols, between 120 and 220 mg gallic acid / mL; The total sugar contents were ranged from 6.0 to 2.4 mg glucose / mL; There are significant DPPH radical scavenging activity, between 4.7 and 5.5 mg Gallic acid/ mL; The amylase activity was significantly existed with 5.0 to 27.0 unit / mL; There is no detectable amount of methanol, ethanol and acetic acid in fermented broth by GC analysis. There are good scores of flavor, acidity, sweetness, astringent degree, the overall sense, and the total acceptance in sensory evaluation of Acanthopanax fermentation broth. Taken together, the Acanthopanax fermentation broth by lactic acid bacteria has potential to be a health care beverage.