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中國畜牧學會會誌
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中文摘要
本試驗旨在探討全蛋液利用啤酒酵母菌（Saccharomyces cerevisiae BCRC 21787, Sc）、 嗜熱鏈球菌（Streptococcus thermophiles BCRC 17607, St）、保加利亞桿菌（Lactobacillus bulgaricus BCRC 16051, Lb）、嗜酸乳桿菌（Lactobacillus acidophilus BCRC 14079, La） 及比菲德氏菌（Bifidobacterium bifidum BCRC 14610, Bb），於菌種最適溫度下進行不 同時間（0、6、12、24、36及48小時）發酵後，對其 pH 值、酸度、風味及濃稠度之 影響。結果顯示，全蛋液經不同菌種發酵 12 小時後 pH 值皆明顯下降（5.6~5.7）， 酸度則於相同條件下皆明顯增加（0.43%~0.66%）。感官品評包含風味及濃稠度，其 評分方式依喜好程度分為 7 分（1 分為非常討厭，7 分為非常喜歡）。風味品評部 分，於發酵 12 小時開始產生風味變化且以 Lb、La 及 Sc 有較高品評分數（4.33, 5.67 及 5.67），其中 Sc 之味道為酒味，可完全去除蛋腥味，而 La 及 Lb 則為乳酸菌之 特殊風味，但仍略有蛋腥味；濃稠度部分，發酵 12 小時後濃稠度開始增加，且於發 酵24小時後各處理組間無顯著差異。
英文摘要
The purpose of this study was to investigate the effects of different microbial fermentation (Saccharomyces cerevisiae BCRC 21787, Sc; Streptococcus thermophiles BCRC 17607, St; Lactobacillus bulgaricus BCRC 16051, Lb; Lactobacillus acidophilus BCRC 14079, La and Bifidobacterium bifidum BCRC 14610, Bb) on different fermentation time (0, 6, 12, 24, 36 and 48 hour ) of whole egg liquid. The results showed that the pH value of all treatments had decreased after 12h fermentation (pH 5.6~5.7) while acidity were increased (0.43%~0.66%) at the same time. In addition, a 7-point hedonic scale (1: dislike to 7: like) was used to determine sensory evaluation of the samples. The results indicated that the samples treat with Lb, La and Sc showed higher consumer acceptability (4.33, 5.67 and 5.67) of flavor score with winey and no egg odor in Sc group; lactic acid-like flavor but still have egg odor in La and Lb groups. After 12h fermentation, the consistencies of all treatments were increased without significant differences within 24h to 48h.