Study on the effects of deep sea water salt on the growth ofLactic acid bacteria during the fermentation of suan-tsai

• Main Authors: Yu-Ling Peng, 彭于玲
• Other Authors: Shih-Bin Lin
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/33225503400046029061

碩士 === 國立宜蘭大學 === 生物資源學院碩士在職專班 === 101 === For having the features of low-temperature, full of mineral and nutrition, clean and clear, and fewer pathogens, deep sea water (DSW) can be applied in multiple food industrial area. Suan-tsai (fermented mustard), a widely used traditional food in Taiwan, is produced by lactic acid fermentation with lactic acid bacteria (LAB) salt brine. The LAB fermentation can contribute to the sourness and characteristic flavor. The results showed that deep sea water salt (DSWS) is rich in vital ions, including magnesium, calcium, potassium, lithium, iron, boron, strontium, cobalt, gallium, bismuth and thallium, and the contents were higher than which of refined salt and crude salt. To investigate both the salt source (refined salt, crude salt and DSWS) and concentration effects (5.5, 7.5 and 10% NaCl) on the fermentation process of the suan-tsai, the growth of lactic acid bacteria the acidity, and the flavor of suan-tsai were evaluated. The results revealed that the utilization of DSWS could greatly assist LAB in their growth and help the LAB rapidly enter exponential phase and raise their number. The dnaK gene analysis result indicated that Lactobacillus plantarum was the major LAB in the fermentation of suan-tsai. Taste panel test demonstrated DSWS-brined suan-tsai had competitive organoleptic attributes. The results of this study could be employed by the suan-tsai industry in an attempt to produce spastic local agricultural products.