| Summary: | 碩士 === 高苑科技大學 === 化工與生化工程研究所 === 106 === Previously, we have isolated and purified a lactic acid bacterium from Wei Chuan LCA506 yogurt, and further identified as Lactobacillus paracasei subsp. Paracasei strain FQ005 (LPSPS5). The fermentation of lactic acid bacteria to ferment the Alpinia zerumbet leave liquid was investigated in this is study. The LPSPS5 lactic acid bacteria、Alpinia zerumbet leave liquid with 0、2、4、6 or 8% (W/V) sucrose were fermented for 24 hr at room temperature. The Alpinia zerumbet leave liquid with 4% sucrose demonstrated to have best bacteria bumber, 8.26x106 cells/mL. The LPSPS5 lactic acid bacteria、Alpinia zerumbet leave liquid with 0.5、1.0、1.5、2.0 or 2.5% (W/V) skimmed milk were fermented for 24 hr at room temperature. The Alpinia zerumbet leave liquid with 1.5 % skimmed milk demonstrated to have best bacteria bumber, 9x107 cells/mL。According to 4.0% sucrose and 1.5 % skimmed milk as informative center point, a range of various carbon sources (sucrose) and nitrogen sources (skim milk) formula were designed by central composite design (CCD) and Design Expert. The bacteria、Alpinia zerumbet leave liquid with these formula were fermented to evaluate the bacteria growth condition.. We again verified that 4.0% sucrose and 1.5% skim milk gave the highest amount of lactic acid bacteria. The amount of sucrose added can range from 3.5% to 5.8%; the amount of skim milk added can range from 1.3% to 1.8%, and a combination of carbon and nitrogen sources in this range can produce a reasonable amount of lactic acid bacteria. The bacteria、Alpinia zerumbet leave liquid with 4.0% sucrose and 1.5% skim milk were fermented for 60 hr. The Alpinia zerumbet leaves fermentation broth was found to have significant amounts of total polyphenols, between 88.8 and 140.1 mg gallic acid / mL; The total sugar contents were ranged from 22.8 to 69.4 mg glucose / mL; There are significant DPPH radical scavenging activity, between 91.6 and 96.7 mg Gallic acid/ ml; The reducing sugar was ranged from 6.7 to 15.5 mg glucose/mL. From the aforementioned information, the Alpinia zerumbet leaf fermentation broth can be further developed into a skin care product or a health care product or its raw material.
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