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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/30754

    標題: 不同培養條件對利用醋酸菌及酵母混和菌種發酵狼尾草萃取液之影響
    Effects of Fermentation Conditions on the Pennisetum purpureum Decoction with Kombucha
    作者: 馮慧文
    貢獻者: 保健營養系
    關鍵字: 狼尾草
    Pennisetum purpureum
    日期: 2017
    上傳時間: 2018-01-11 11:42:31 (UTC+8)
    摘要: 紫色狼尾草(Pennisetum purpureum)台畜草五號含豐富花青素為具有高抗氧化能力之牧草草種。本研究主要探討不同培養條件對利用醋酸菌及酵母混和菌種發酵狼尾草萃取液之影響,了解不同溫度、添加酒精及添加不同的糖種類的對添加醋酸菌及酵母混和菌種狼尾草萃取液之影響。狼尾草萃取液在添加菌種後,在25 ℃ 變化最小且最穩定,再紫色狼尾草萃取液添加10%不同種類的糖中,以添加果糖的狼尾草萃取液花青素為最穩定;添加不同酒精濃度中25 ℃ 下的含有0 % 與5 % 酒精的紫色狼尾草發酵液中的變化最穩定。
    Pennisetum purpureum is a new species and has been named as Pennisetum 5th by the Tainan National Livestock Research Institute. Pennisetum contains high level of anthocyanins and polyphenols which owned antioxidant effect. In this study, we investigated the effects of different culture conditions on the fermentation of pennisetum purpureum decoction with kombucha . We will discuss based on different temperatures, adding alcohol and different types of sugar on the addition of Kombucha of Pennisetum extract. The extract of pennisetum purpureum decoction is the most stable at 25℃. Moreover, in the case of adding 10% of different kinds of sugars to the extract of pennisetum purpureum decoction, the anthocyanin is the most stable. The optimum stability was found in the fermentation broth containing 0% and 5% alcohol in 25% culture at different concentrations of alcohol.
    Appears in Collections:[保健營養系(所) ] 博碩士論文

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