The Production Technology of Lactic Acid Fermented Shellfish Extract

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Project title

Code/計畫編號

95農科-10.1.5-漁-F1(4)

Translated Name/計畫中文名

介貝類煮汁乳酸發酵保健食品之生產技術

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1270073

Year

2006

Start date/計畫起

01-04-2006

Expected Completion/計畫迄

01-12-2006

Bugetid/研究經費

430千元

ResearchField/研究領域

食品科技(農)

本研究就介貝類煮汁乳酸發酵保健食品之生產技術進行探討，本年度擬先開發蜆與牡蠣煮汁之發酵產品。除確定乳酸菌發酵條件外，並進行抗氧化、抑制ACE活性與抗致突變試驗，用以開發新型態之保健食品。 The topic of this projects is to develop the production technology of lactic acid bacteria fermented shellfish extract. The fermented clam and oyster extracts are the aim of this year. The conditions of lactic acid fermentation will be established, and the biological activities of fermented shellfish products such as antioxidation, ACE inhibition, and antimutagenicity will be evaluated. The collected data could be used for the future lactic acid fermented shellfish health food development.

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The Production Technology of Lactic Acid Fermented Shellfish Extract

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