Effect of Rices as Carbon Source of Culturing Saccharomyces cerevisiae on Intracellular Trehalose Content and Functional Evalution of Culture Filtrate
| Autor: | Suchen-Wang, 王素蓁 |
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| Rok vydání: | 2015 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 103 Trehalose is a non-reducing sugar, which exist in various living organism. It possess multiple functions such as moisture, thermal stability, antifreeze, anti-drying protective effect of biological macromolecules to make organism be self-protection in harsh environmental conditions. Previously, we have completed the optimization of adversity fermentation conditions of Saccharomyces cerevisiae to effectively improve the extraction rate of intracellular trehalose. In this study we plan to use different enzyme (i.e. Lysozyme, Lyticase and Trypsin). The result shows that as pretreatment method to break down the cell wall at 30-50 ℃ for 15-60 min, the enzyme pretreatment strategy did not give significant improvement on intracellular trehalose extraction rate. After different extraction methods, the highest intracellular trehalose accumulation amount (74.8±9.14 mg/g) was obtained by high-temperature extraction which is at least 35 % higher than that of boiling extraction method. The natural starch products such as yam flour, glutinous rice flour and rice flour will be used to replace the carbon source of commercial culture medium. The effect of different culture medium on intracellular accumulation of trehalose and the physiological activity (such as anti-oxidation, anti-bacterial, whitening and lowering blood pressure) of secondary metabolites of fermentation were analyzed and discussed. The normal fermentation and reverse fermentation of commercial medium secondary metabolite that experiments result of antioxidant analysis was 16.1 ± 0.8% and 15.3 ± 0.3%, respectively. In comparison with commercial media, the lowest antioxidant capcity (3.2±1.8%) was obtained by rice flour, whereas other gave good radical scavenging ability. For the tyrosinase inhibition rate, the results of normal fermentation and stress fermentation of rice flour were 61.0 ± 2.7% and 58.9 ± 1.8%, respectively, which is at least 30% higher than the that of normal fermentation of yam powder. Such process not only can reduce the accumulation of waste generated after stress fermentation, and also the development of new functional products, which effectively to promote their production and application. Key Words : Culture broth, Saccharomyces cescerevisiae, Stress fermentation,Trehalose |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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