| Summary: | 碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 102 === This study evaluated the acid, bile salts tolerances and antioxidant ability to optimize the hydrolysis and fermentation conditions of coffee grounds. The highest reducing sugars (33.14±1.64 mg/mL) calibrated by glucose was obtained after 6 hrs hydrolysis of cellulase (150 U/mL) at 37oC, 120 rpm, which is considered to be the optimal hydrolysis conditions. The carbohydrates were significantly released from coffee grounds after hydrolysis, compared to the non-hydrolyzed and commercial coffee extracts by analyzing with thin layer chromatography (TLC). The LAB counts increased from 5.98 to 8.52 log CFU/mL, while the pHs decreased from 4.63 to 3.77, after 24 hr fermentation by 0.05% Lactobacillus plantarum BCRC 10069 at 37oC. The reducing sugars decreased 19.08, 16.93 and 13.87 mg/mL, calibrated by glucose, mannose and arabinose, respectively. And trolox equivalent antioxidant capacity was 7.75 mM (relatively to trolox as standard), respectively. The pH 3 of acid tolerance for 3 hr, the LAB counts remained to 8.19±0.05 log CFU/mL. And the bile salt tolerance was 99.35%. According to the data obtained, coffee hydrolysates are with high potential in the production of functional prebiotics.
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