可可巧克力中所含多酚类之探讨-食品科学系-国立屏东科技大学.DOCVIP

國立屏東科技大學食品科學系博士班 研究生專題討論書面摘要 題目： 指導教授：陳和賢 教授 凝結芽胞桿菌 TBC 169 株耐熱性試驗及其對腸道 致病菌的抑菌作用之影響 報 告 者：林致信 Inhibitory effect of heat-tolerance Bacillus coagulans 日 期：2008.04.11. TBC 169 strain on the pathogenic bacteria in the intestinal tract 摘要 將凝結芽胞桿菌 TBC 169 株添加於傳統饅頭，蒸熟作耐熱試驗，研究其耐過存活菌對大腸桿菌、痢疾志賀氏菌、傷寒沙門氏菌、普通變形桿菌、銅綠假單胞菌和金黃色葡萄球菌抑制作用。方法上，先將大腸桿菌等各株菌種進行單獨培養，測定不同培養時間內的pH和活菌數，然後將凝結芽胞桿菌 TBC 169 株和各種致病菌進行混和培養，再測pH和活菌數，並與單獨培養時的測定情況進行比較。結果凝結芽胞桿菌 TBC 169 株對大腸桿菌、痢疾志賀氏菌、傷寒沙門氏菌、普通變形桿菌、銅綠假單胞菌和金黃色葡萄球菌等6種菌有明顯的抑制作用，尤其是對傷寒沙門氏菌的抑制作用更強。所以，耐熱型凝結芽胞桿菌 TBC 169 株對主要腸道致病菌有顯著的抑制作用。 【關鍵詞】凝結芽胞桿菌，單獨培養；混和培養；抑菌作用；耐熱試驗 Abstract This study is to determine the inhibitory effect of Bacillus coagulans (BC),TBC 169 strain on E.coli, Shigella dysenteriae, Salmonella typhi, Proteus vulgaris, Pseubomonas aeruginosa and Staphylococcus aureus which belong to the pathogenic bacteria in intestinal tract after a heat-tolerence test. Firstly, the Bacillus coagulans TBC 169 strain was added to steamed breads dough. After steam, the Bacillus coagulans TBC 169 strain was separated and mixed cultured with above strains, respectively. pH levels and viable bacteria amounts were then measured, respectively, at various time intervals, and to compare with the individual culture of the pathogenic bacteria. The results indicated that BC TBC 169 strain has significant inhibitory effect on the E.coli. , Shigella dysenterie, Salminella typhi etc.. Among them, the most significant inhibitory effect is on the Samonella typhi. Keyword: Bacillus coagulans(BC), Single culture, mixed culture, inhibitory effect, heat-tolerance test.  Reference 1. Ara K, Mecuro S, Hase T,Hisakazu L. 2002. Effect of spore-bearing lactic acid-forming bacteria (Bacillus coagulans SANK 70258) administration on the Intestinal environment,defecation frequency, fecal characteristics and dermal characteristics in humans and rats . Microbial Ecology i