Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/144
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/144


    Title: 探討乳酸菌發酵液之維生素成份分析
    Authors: 陳椒華
    Contributors: 食品科技系
    Date: 2007
    Issue Date: 2008-05-13 13:47:33 (UTC+8)
    Publisher: 台南縣：嘉南藥理科技大學食品科技系
    Abstract: 乳酸菌常久以來即被廣泛應用於醱酵食品與健康保健食品中，也是日常之保健飲品。乳酸菌於發酵液中可促進維生素B1、維生素B2、維生素B6、維生素B12、葉酸、菸鹼酸及維生素K等的合成，所以乳製品或發酵產品中若添加乳酸菌，可以增加乳製品中維生素的含量。本研究將利用已篩選已鑑定之乳酸菌株，B0146及B0159分析發酵產物之維生素成份，其結果分別為維生素B1 為3.0 ppm及9.5 ppm；維生素B2為3.4 ppm及164.8 ppm；維生素B6為147.7 ppm及3.7 ppm。
    Relation: 計畫編號 : CN9605
    Appears in Collections:[Dept. of Food Science & Technology] Chna Project

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