碩士 / 國立臺灣海洋大學 / 食品科學系 / 94 / Two groups yeast, group S5: S. cerevisiae BCRC21686 and S. cerevisiae BCRC21962, or group S6: S. cerevisiae BCRC21824 and S. cerevisiae BCRC21962, were used to ferment 2.5% M. nitidum hydrolysate solution with 10%, 15%, or 20% sucrose added. The fermented M. nitidum wines had ethanol content in the range of 5.3% to 10.2%, pH value decreased to 3.6-4.2, and titratable acidity as 0.11%-0.17%.
As to the ability of chelating on Fe (II) ion of M. nitidum wines, the tested results indicated that M. nitidum wines were inferior to M. nitidum extract and hydrolysate solution, as 17.9% to 29.8%. DPPH free radical scavenging effect of M. nitidum wines were ranged from 65.3% to 69.1%, which were better than M. nitidum extract and hydrolysate solution. And the Trolox equivalent antioxidant capacity (TEAC) of M. nitidum wines were increased as their ethanol content were higher, and the M. nitidum wines with 20% sucrose added and fermented by group S6 yeast which performed the highest TEAC (1.9 mM).
The inhibition of M. nitidum wines against the mutagenicity induced by 4NQO were evaluated by Sal. typhimurium TA98 and TA100 performed 37%-48% and 52%-63% inhibition on mutagenesis, respectively. The inhibition effect of M. nitidum wines against the mutagenicity induced by indirect-acting mutagen B[a]P with S9 mix were evaluated by Sal. typhimurium TA98 and TA100 showed 28%-45% and 37%-55% inhibition on mutagenesis, respectively.
During 3 months aging, the influence caused by storage temperature, 15oC and 25oC, on the components of M. nitidum wines were not observed. Ethanol content and residual sugar content of M. nitidum wines were not significantly changed during aging. The pH value raised slightly to 3.9-4.3 as aging time increased. Titratable acidity decreased to 0.11%-0.16% but was not affected by the aging temperature. Total phenol content during aging showed a increased tendency followed up the increased storage time. But the M. nitidum wines aged at 25oC which showed lower Hunter L, a, and b value than M. nitidum wines aged at 15oC, causing the Hunter L, -a, and b value of M. nitidum wines lower than aged at 15oC. In antioxidative capability, the ability of chelating on Fe (II) ion and DPPH free radical scavenging effect of M. nitidum wines were gradually decreased as aging time increased. The antioxidative capability examined as TEAC showed that the M. nitidum wines aged at 25oC had slightly better performance than aged at 15oC. In all, the sensory evaluations showed the best preference of M. nitidum wines were when fermented with 20% sucrose added M. nitidum wines substrate at 25oC and then aged at 15oC for 3 months.
| Identifer | oai:union.ndltd.org:TW/094NTOU5253089 |
| Date | January 2006 |
| Creators | Jiun-Ru Chen, 陳君如 |
| Contributors | Chorng-Liang Pan, 潘崇良 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 142 |
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