Fermentation of Black Soybean Water-Extracts by Leuconostoc citreum BCRC 910226

• Main Authors: TSAI, CHIA-YING, 蔡佳穎
• Other Authors: CHANG, YAW-NAN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/3c6fyf

碩士 === 國立虎尾科技大學 === 生物科技系碩士班 === 106 === In this study, the water extract from 1:10 in w/w of black soybean (Glycine max (L.) Merrill. Tainan No.5) water was determined to be the culture medium by Leuconostoc citreum (L. citreum) BCRC 910226 from Bioresoure Collection and Reserch Center, Hsinchu, Taiwan. The effects of fermentation time, different concentration addition of yeast extract (YE) (2.5, 5.0 g/L) and malt extract (ME) (2.5, 5.0 g/L), and sucrose (0, 2, 5, 8, 10 g/L) on the OD600 value and cell dry weight (defined as mg/mL) of L. citreum were investigated. For BSWEs only without any addition, the OD600 of L. citreum increased with increasing the starter concentration in preliminary study. The 10 % (v/v) of the starter was selected for this study. For the different concentration addition of YE and ME, the optimal concentrations of 5.0 g/L YE and the 5.0 g/L ME added in BSWEs were most suitable for L. citreum growth. For the different sucrose concentration addition, it was found that the OD600 values for L. citreum for addition of 8 g/L sucrose were very similar to those for addition of 10 g/L sucrose. The optimal concentration of 5 g/L YE, 5 g/L ME and 8 g/L sucrose added in BSWEs was used to study the effect of fermentation time on dry weight of L. citreum The dry weight of L. citreum (about 0.504 mg/mL at the 0th hr) increased up to the saturation value (about 1.502 mg/mL) with increasing fermentation time at the first 12th hr. After the 12th hr cultural time, the dry weight of L. citreum began to little slowly decrease with increasing fermentation time.