農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

將吳郭魚肉漿分別以添加 Pediococcus (Ped.) pentosaceus MFL、MFS 及 Lactobacillus (Lb.) plantarum BCRC12250 三株乳酸菌混合搭配之菌酛及未添加菌種者進行發酵，24 hr 之後，添加乳酸菌酛組之 pH 值急速下降至 4.6 以下，其乳酸菌菌數可達至 8.30 ~ 8.85 log CFU/g，成為發酵吳郭魚食品中之優勢菌種，可抑制吳郭魚食品中雜菌生長。抗氧化試驗方面，以MFL+MFS 及 MFL+MFS+12250 發酵之吳郭魚肉漿的萃取液 (50 mg/mL)，其清除 DPPH 自由基的能力均優於未經發酵之控制組 (40.12%) 及自然發酵之對照組 (75.83%)，分別達94.93%及95.42%。在螯合亞鐵能力方面，二個實驗組的表現雖不及控制組 (98.86%) 與對照組 (96.30%)，但亦分別有 90.69% (MFL+MFS) 及 68.17% (MFL+MFS+12250) 的螯合能力。抑制血紅素催化亞麻油酸自氧化能力， MFL+MFS 之組合可達 81.44%，表現較為顯著；MFL+MFS+12250 組次之 (71.44%)，而控制組 (41.73%) 與對照組 (68.33%) 較差。在還原力方面亦有相同情形，添加乳酸菌菌酛組合之還原力仍有 A700nm = 0.85。綜合上述，在抗氧化能力上，添加乳酸菌之實驗組的表現較均自然發酵之對照組及未經發酵之控制組為佳。

The tilapia was fermented with two combinations of three lactic acid bacteria (LAB) strains: Pediococcus (Ped.) pentosaceus MFL, Ped. pentosaceus MFS and Lactobacillus (Lb.) plantarum BCRC12250, and non-starter as a control group. After 24 hr fermentation, pH value of LAB added groups rapidly declined to under 4.6 and the cell count can get up to 8.30-8.85 log CFU/g, which became the predominant strains, and other microorganisms were inhibited. In antioxidative experiment, compare with the scavenge DPPH free radical ability of blank and control group was shown 40.12% and 75.83%, respectively, LAB added groups have a better activity (94.93-95.42%). However the chelating Fe2+ efficiency of LAB added groups were inferior to blank (98.86%) and control group (96.30%), but they still had 68.17-90.69% ability. In the inhibition of hemoglobin-induced linoleic acid oxidation assay, MFL+MFS group exhibited 81.44% inducing activity and followed with the MFL+MFS+12250 group (71.44%), control group (68.33%) and blank (41.73%). A same tendency in the reducing power, LAB added groups were A700 nm = 0.85. Overall, LAB added groups displayed a higher antioxidative ability.