摘要 i
Abstract ii
圖目錄 vi
附錄目錄 ix
壹、 前言 1
貳、 文獻整理 3
一、 黃豆與加工副產物豆粕 3
1. 基本特性 3
2. 豆粕中的抗營養因子 3
3. 具健康效益之活性物質 4
3.1 異黃酮 (Isoflavones) 4
3.1.1 異黃酮之生理代謝 4
3.2 活性胜肽 5
二、 豆粕經微生物發酵提升其營養價值 5
1. 降低抗營養因子 6
2. 抗氧化活性 6
3. 抑制血管收縮素轉化酶 (Angiotensin I-converting enzyme, ACE) 7
4. 改善糖尿病 7
5. 抗肥胖 8
三、 發酵槽的介紹 9
1. 機械攪拌式發酵槽 (Mechanically agitated fermenter) 10
2. 氣動攪拌式發酵槽 (Pneumatically agitated fermenter) 10
四、 發酵方式 12
1. 批式培養 (Batch culture) 12
2. 饋料批式培養 (Fed-batch culture) 12
3. 連續式培養 (Continuous culture) 13
參、 實驗設計 14
肆、 實驗材料與方法 15
一、 實驗材料 15
1. 原料 15
2. 實驗菌株 15
3. 化學藥品 15
二、 儀器設備 16
三、 實驗方法 17
1. 茵種保存 17
2. 菌種活化 17
3. 錐形瓶之培養 18
3.1 單株發酵 18
3.2 複合菌株一階段發酵 18
3.3 複合菌株二階段發酵 18
4. 十公升發酵槽之培養 19
4.1 單株菌發酵之最佳攪拌轉速與通氣量條件探討 19
4.2 複合菌株一階段發酵豆粕之發酵條件探討 19
4.2.1 FPS 2520 與 N1 間隔接菌時間的影響 19
4.2.2 複合菌株發酵 FPS 2520 通氣量之影響 19
4.3 複合菌株二階段升溫發酵之條件探討 20
5. 分析 21
5.1 菌數分析 21
5.2 pH 值測定 21
5.3 可滴定酸度分析 21
5.4 游離胺基態氮含量分析 22
5.5 總胜肽含量測定 23
5.6 納豆激酶活性分析 23
5.7 植酸含量分析 24
5.8 皂素含量分析 24
5.9 揮發性鹽基態氮 (Volatile basic nitrogen, VBN) 含量 24
5.10 異黃酮分析 25
6. 統計分析 26
伍、 結果與討論 27
一、 以發酵槽模式進行 Bacillus sp. N1 單株發酵豆粕建立較適之發酵條件 27
1. 不同攪拌轉速對 Bacillus sp. N1 之影響 27
2. 不同通氣量對 Bacillus sp. N1 之影響 30
二、 以發酵槽模式進行 Lactobacillus sp. FPS 2520 單株發酵豆粕建立較適之發酵條件 32
1. 不同攪拌轉速對 Lactobacillus sp. FPS 2520 之影響 32
2. 不同通氣量對 Lactobacillus sp. FPS 2520 之影響 34
三、以發酵槽模式利用複合菌株發酵豆粕建立較適之發酵條件 35
1. 複合菌株一階段發酵豆粕建立最適之發酵條件 35
1.1 FPS 2520 與 N1 間隔接菌時間的影響 35
1.2 複合菌株發酵 FPS 2520 通氣量之影響 37
2. 複合菌株二階段升溫發酵豆粕建立最適之發酵條件 39
2.1 提升發酵溫度 40
2.2 以揮發性鹽基態氮 (Volatile basic nitrogen, VBN) 分析豆粕 發酵液風味 42
2.3 降低抗營養因子含量 42
陸、結論 44
柒、 參考文獻 46
捌、 圖表 59
玖、 附錄 89

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