| Summary: | 碩士 === 國立嘉義大學 === 生化科技學系研究所 === 106 === Inoculation of probiotics is amongst the ways to maintain and increase nutrition and bioactivity of fruits and vegetables. This study was aimed to develop the fruit and vegetable ferments with higher bioactivity for promoting product market competition. Acid-fast lactic acid bacteria were selected from the aging broths, which contain various fruit and vegetable ferments in Taiwan Enzyme Village Co., Ltd., by plating on MRS agars containing NaN3 and cycloheximide following anaerobic incubation, Gram stain test and inoculation in pineapple or papaya ferments supplemented without or with yuan zhi at 30°C incubation. After 16S rDNA sequencing, physiological and biochemical analyses, one of the best performed isolates was identified and renamed CWP217. In acid tolerance test, CWP217 showed the best growth in pH 4.2 MRS broth at 37°C for 36 and 144 hr incubation (OD600 1.46 and 1.72) than LAB a (La; OD600 1.04 and 1.35), which was the same species with CWP217 and purchased from FIRDI, and Lactobacillus rhamnosus GG (LGG; OD600 0.73 and 1.15). CWP217 was further inoculated in 5 ferments supplemented with yuan zhi at 30°C. After 14 days incubation, CWP217 showed the best growth in papaya fermentation. We further inoculated CWP217, La and LGG in bean sprouts ferments without or with yuan zhi to result B and BZ referments, respectively. Only the CWP217 inoculation showed the fermented effects on continuous growth (1.6 × 108 and 2.5 × 108 CFU/mL in 14-day referments) and continuous decrease of reducing sugars (56% and 52% after 14 days fermentation). The CWP217-inoculated B referment also showed significant 51.6% increased total flavonoid content after 6 days fermentation. Finally, in the anti-inflammatory assay on NO inhibition in LPS-induced RAW264.7 macrophages, CWP217-inoculated referments B and BZ showed 100% and 30% increases as compared with referments without any inoculation and 56% and 22% increases as compared with La-inoculated referments. This study provides the acid-resistant lactic acid bacterium CWP217 with better acid-resistant ability than the same species. The increased live bacteria and anti-inflammatory activity after CWP217 inoculation in pH 3-4 of vegetable and fruit ferments may be applied for the company to develop health benefit beverages in future.
|
|---|
