碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 97 / To produce high protease and chitinase activities, extra addition of chitins and CMC to the medium was conducted on the cultivation of Bacillus subtilis YJ-1. When this strain was incubated in a complex medium containing 0.5% (w/v) commercial chitin at 37oC, 150 rpm for 3 days, the highest neutral (655.2 U/mL•min) and alkaline (638.2 U/mL•min) proteases activities were obtained. The chitinases activities were 438.04 U/mL•min and 4.22 U/mL•min measured by neocuproine and DMBA methods, respectively. The shrimp shell solution was subjected to the hydrolysis by the above crude selective enzymes at 50oC for 3-4 hr, the soluble proteins, peptides, total free amino acid and reducing sugar of shrimp hydrolysates increased significantly (p<0.05), compared with those before hydrolysis. This phenomenon suggested the degradation of proteins contained in shrimp shell solution occurred. This study also investigated the effects of glucose content and pH on the fermerntation by Lactobacillus acidophilus BCRC 17010, Bifidobacterium adolescentis BCRC 14608 or Lactobacillus casei BCRC 12272. It was found that addition of 2% glucose at neutra pH was benefit for the growth of Bifidobacterium adolescentis BCRC 14608 (10.68 log CFU/mL after 36 hr fermentation). This result indicated that the shrimp shell hydrolysates were a good medium for Bifidobacterium adolescentis BCRC 14608. The molecular mass of the degraded products by electrophoresis weas approximately 2.5 kDa and the degraded chitooligosaccharides were pentaacetylchitopentaose and N-acetylchitobiose to pentaacetylchitopentaose measured by TLC and HPLC, respectively. The antioxidation ability including trolox equivalent antioxidant capacity, reducing power and Fe2+ ion chelating ability of the hydrolysate were 4 mM, 1.5 nm and 80.42% respectively. These results suggested that the combination use of selective enzymes produced by B. subtilis YJ1 with B. adolescentis BCRC 14608 fermentation could process the shrimp shell into a fermented functional chitooligosaccharide beverages.
| Identifer | oai:union.ndltd.org:TW/097NKIM8084008 |
| Date | January 2009 |
| Creators | Ya-Ting Guo, 郭雅婷 |
| Contributors | Li-Jung Yin, 殷儷容 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 126 |
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