The Technology of Production of Combined Pla and Lab Bacteriocin for Antimicrobial Reagent and Its Application on Bakery Foods

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Project title

Code/計畫編號

MOST106-2221-E019-064-MY2

Translated Name/計畫中文名

聚乳酸與乳酸菌細菌素組合抗菌劑之生產技術與在烘焙食品之應用探討

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=12285639

Year

2017

Start date/計畫起

01-08-2017

Expected Completion/計畫迄

01-07-2018

Bugetid/研究經費

860千元

ResearchField/研究領域

食品科技(工)

"本計畫之主旨為探討乳酸菌所產苯乳酸(phenyllactic acid, PLA)與細菌素(bacteriocin)組合抗菌劑之生產技術，以及此組合抗菌劑在烘焙食品防腐之應用探討。第一年之主要實驗工作為自乳酸菌產出聚乳酸與2-3 種乳酸菌細菌素，經組合成3-5 組抗菌劑後，分別測試對於烘焙食品中常見之腐敗性細菌與黴菌之抗菌效果，挑選其中抗菌活性較高之2-3 組測試對於麵糰與麵糊之防腐效果，麵糰和麵糊中擬適當地添加參考文獻中述及之腐敗性細菌與黴菌如 Bacillus cereus、Staphylococcus aureus、Escherichia coli BCRC10675、Pseudomonas aeruginosa，以及黴菌: Aspergillus niger 與Penicillium roqueforti 等。以初步瞭解聚乳酸與乳酸菌細菌素組合抗菌劑在烘焙食品之製備階段之防腐效果。第二年之主要實驗工作進一步測試第一年在對於麵糰和麵糊實驗中防腐效果較佳之2-3 組聚乳酸與乳酸菌細菌素組合抗菌劑，以噴灑方式測試其對於烘焙後之吐司麵包與蛋糕之防腐效果。以初步瞭解聚乳酸與乳酸菌細菌素組合抗菌劑隊烘焙食品之成品階段之防腐效果。" "The topic of this project is to develop the natural preservative that combined phenyllactic acid (PLA)and LAB bacteriocin for bakery foods. In the first year, the antimicrobial activity of phenyllactic acid (PLA)and LAB bacteriocins are tested for dough and batter for bakery product."

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The Technology of Production of Combined Pla and Lab Bacteriocin for Antimicrobial Reagent and Its Application on Bakery Foods

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