中文摘要
乳酸菌是一種益生菌，常常廣泛被運用於各種的食材上面。
本實驗嘗試找出產生山梨醇(sorbtiol)代謝途徑，再透過代謝工程的方法來增加產量。山梨醇能降低蛀牙的發生率已被證實。如果能適
時地添加山梨醇到我們日常生活常飲用的奶製乳品類，則更能進一步提高乳酸菌的附加價值。
根據Hugenholtz et. al.(2002)期刊所描述山梨醇產生的代謝路徑，主要是透過Stl-6P-DHase (sorbitol 6phosphate
dehydrogenase)這段酵素基因來調控催化。因此，將利用實驗室所分離出的新菌種Lactobacillus rhamnosus TCELL-1夾出這段酵素基因,選用適當的穿梭載體 ( pHY300PLK )與這段酵素基因連接，再透過電穿孔(electroporation)的方法把完整的基因放進Lb. rhamnosus TCELL-1
。
實驗結果顯示，把Stl-6P-DHase這段酵素基因放在Lb. rhamnosus TCELL-1內大量表現，可得知山梨醇的產量會比未放入Stl-6P-DHase這段酵素基因產量高出四倍之多。

Abstract
Lactobacillus is a kind of probiotic bacteria , which is often applied to milk products。In this study, we tried to investigate the production of sorbitol how to produce it through metabolic engineering。Sorbitol, that possess the physiological function , has been proved to effectively
reducing dental caries。If we timely add sorbitol to our daily milk-food，we could go a step further to raise its additional value。
According to Hugenholtz et. al.(2002)，within the sorbitol pathway sorbitol production is catalized by the Stl-6P-DHase gene (sorbitol-6 phosphate dehydrogenase ) and we’ll isolate the enzymatic gene from a new strain of Lactobacillus rhamnosus TCELL-1 in our laboratory , ligated with a shuttle vector pHY300PLK via electroporation
into Lb. rhamnosus TCELL-1。
The result shows that the encoding Stl-6P-DHase gene is overexpressive and has been observed higher production about four fold of sorbitol than without the enzymatic gene does in Lb. rhamnosus TCELL-1。

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