腐敗性仙人掌桿菌之發酵產物及碳平衡   全文下載

Fermentation Products and Carbon Balance of Spoilage Bacillus cereus

探討腐敗細菌於特定基質內所產生的發酵產物（尤其是揮發性化合物）及其碳平衡，有助於了解該細菌的發酵特性及做為鑑定污染源之基礎。本實驗以腐敗性仙人掌桿菌（Bacillus cereus）恆溫培養在含葡萄糖做為唯一碳源之培養基中，檢測發酵產物，並計算發酵平衡。由菌體之生長曲線發現，仙人掌桿菌在生長20小時後即進入穩定期；而在好氣狀態下之生長速率高於厭氣態。在厭氣態發酵時，碳的回收率較好氣態者高，其主要產物為2,3-butanediol及ethanol；而好氣態者為2,3 -butanediol。計算氧化還原反應之平衡關係顯示，厭氣態發酵之氧化還原比值較接近理論值的1，這些結果將可提供發展使用氣體生物感測器檢測腐敗食品時，針對產生於上部空間之揮發性發酵產物，進行快速檢測之依據。"

Products of fermentation, especially volatile compounds, and the carbon balance of a spoilage microorganism usually provide useful information to understand the fermentation characteristics of the organism and as a basis for determination of contaminants. In this study, the cultivation of spoilage Bacillus cereus at 35°C in a culture medium with glucose as the sole carbon source was performed in order to measure fermentation products including headspace gases, and overall carbon balance during fermentation. The organism reached their stationary phase after 20 h growth. Under anaerobic fermentation, the recovery ratio of carbon was higher than the corresponding aerobic one. The major fermentation products were 2,3-butanediol and ethanol under anaerobic fermentation, and it's 2,3-butanediol under anaerobic fermentation. The calculation of the balance of oxidation and reduction reaction yielded a theoretical value nearly equal to 1 during anaerobic fermentation. The results of this study can support to develop a system for rapid detection of headspace gases of major fermentation products specific to food spoilage by using a gas biosensor. 探討腐敗細菌於特定基質內所產生的發酵產物（尤其是揮發性化合物）及其碳平衡，有助於了解該細菌的發酵特性及做為鑑定污染源之基礎。本實驗以腐敗性仙人掌桿菌（Bacillus cereus）恆溫培養在含葡萄糖做為唯一碳源之培養基中，檢測發酵產物，並計算發酵平衡。由菌體之生長曲線發現，仙人掌桿菌在生長20小時後即進入穩定期；而在好氣狀態下之生長速率高於厭氣態。在厭氣態發酵時，碳的回收率較好氣態者高，其主要產物為2,3-butanediol及ethanol；而好氣態者為2,3 -butanediol。計算氧化還原反應之平衡關係顯示，厭氣態發酵之氧化還原比值較接近理論值的1，這些結果將可提供發展使用氣體生物感測器檢測腐敗食品時，針對產生於上部空間之揮發性發酵產物，進行快速檢測之依據。