碩士 / 國立屏東科技大學 / 食品科學系所 / 104 / The Contents of Abstract in This Thesis:
In this study, twenty lactic acid bacteria strains were respectively added into defat soybean meals for fermentation and general ingredients of the fermented defat soybean meals, and the proximate composition were analyzed for screening optimal strains. Antibacterial test and characteristic analysis including growth curve, titratable acidity, and pH value of the selected lactic acid bacteria strains were conducted. Preliminary results indicate that growth curves of these selected strains were in log-phase from 8 to 12 hours. Strains No.1-10, 1-13, T5-8, and T5-10, have relatively higher titratable acidity (2.05-2.24%), pH (3.77-3.86) and inhibition zone with a diameter 6-8 mm. Therefore during the follow-up experiment, four strains were to do the identification, the four strains were Lactobacillus rhamnosus 1-10, 1-13 and Lactobacillus plantarum T5-8, T5-10. On the other hand, the strains tolerance (acid、salt、bile salt) and methionine content of fermented defat soybean meals were analyzed respectively. Results shows during the tolerance acid test, as four strains could survived in pH 2 MRS broth more than three hours, in the salt tolerance test, strains No. 1-10, and 1-13 cultured in MRS broth with 30 ‰ Sodium chloride for 7 days, the tatol count of lactic acid bacterial was still maintained at more than 6 Log CFU mL-1, in the bile salt tolerance test, four strains could survived in MRS broth of 1% bile salt at least 3 days. L. rhamnosus 1-13 fermented defat soybean meal has highest methionine content (1.04%). Therefore, the L. rhamnosus 1-13 was selected for the optimum fermentation conditions by using Response Surface Methodology. Results showed that the optimum fermentation conditions were 1.3% seed culture、50% water content and fermentation time of 24 hours. The defat soybean meal was then fermented with the optimum conditions. The fermented defat soybean was used as ingredient for fish meal replacement. Eight groups of experimental diets were used including fish meal、defat soybean meal (20、40 and 60%) and fermented defat soybean meal (20、40、60、80%). The experimental diets were used for Litopenaeus vannamei to evaluate the growth for 8 weeks. The results indicated that the group of 40% fermented defat soybean meal was better than the others in terms of growth (Weight gain was 905.43%, specific growth rate was 6.95%) and feeding efficiency (0.99). It is suggested that L. rhamnosus 1-13 fermented soybean meal has the potential to replace fish meal in cultured shrimp diets.
Keywords: Defat soybean meal, Fermentation, Lactobacillus rhamnosus 1-13, Litopenaeus vannamei
| Identifer | oai:union.ndltd.org:TW/104NPUS5253005 |
| Date | January 2016 |
| Creators | Su, Che-Wei, 蘇則瑋 |
| Contributors | chiu, chiu-shia, Liu, chun-hung, 邱秋霞, 劉俊宏 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 122 |
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