Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki

Lisak, Katarina

prikaz prve stranice dokumenta Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki

Access restricted to students and staff of home institution

master's thesis

Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:617046

Lisak, Katarina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Request a copy
of the document

Cite this document

APA 6th Edition

Lisak, K. (2008). Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:617046

MLA 8th Edition

Lisak, Katarina. "Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:617046

Chicago 17th Edition

Harvard

Lisak, K. (2008). 'Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:617046

Vancouver

Lisak K. Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:617046

IEEE

K. Lisak, "Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:617046

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:617046

Please login to the repository to save this object to your list.

Metadata

Title	Utjecaj količine inokuluma na rast i preživljavanje probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 u sirutki
Title (english)	IInfluence of inoculation level on gowth and viability of probiotic bacteria Bifidobacterium animalis subsp. lactis Bb12 in whey
Author	Katarina Lisak
Mentor	Rajka Božanić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Milk and Milk Products) Zagreb
Defense date and country	2008-07-10, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Sirutka je nutritivno visokovrijedan proizvod koji je nedovoljno iskorišten u prehrani ljudi. Fermentacijom sirutke može se dobiti senzorski prihvatljiviji proizvod, a kad se fermentacija provodi sa probiotičkim bakterijama dodatno se povećava njegova nutritivna i zdravstvena vrijednost. U radu je ispitivan utjecaj dodatka različitih količina inokuluma (2%, 4% i 6%) probiotičke bakterije Bifidobacterium animalis subsp. lactis Bb12 na trajanje fermentacije rekonstituirane slatke sirutke te broj živih bakterijskih stanica tijekom fermentacije i 28 dana čuvanja uzoraka u hladnjaku. Fermentacija se odvijala na 37°C. Tijekom fermentacije i čuvanja praćena je pH-vrijednost, titracijska kiselost i broj živih stanica bakterija. Fermentacija s 6% inokuluma trajala je najduže (u prosjeku 16,75 sati), dok je fermentacija s 2% inokuluma trajala najkraće (u prosjeku 16,25 sati). Broj živih bakterijskih stanica se tijekom fermentacije, za sve uzorke, povećao za oko 0,9 log10CFU/mL i na kraju fermentacije je iznosio oko 8,69 log10CFU/mL. Količina inokuluma nije utjecala na preživljavanje bakterija u sirutki tijekom čuvanja uzoraka. Prosječno smanjenje broja bakterijskih stanica tijekom čuvanja bilo je 0,77 log10/mL.
Abstract (english)	Whey is nutritive valuable product but poorly used in human diet. By whey fermentation with lactic acid bacteria acceptable product is produced and if whey is fermented with probiotic bacteria it has increased nutritive and health value. Influence of different inoculation levels (2%, 4%, 6%) of probiotic bacteria Bifidobacterium animalis subsp. lactis Bb12 on fermentation time of reconstituted sweet whey and viable cells count in the end of fermentation and during 28 days cold storage was object of the research. Fermentation was conducted at 37°C. Changes of pH-values, titratable acidity and viable cells count were measured during fermentation and storage. The lowest inoculate level (2%) of bifidobacterium reduced fermentation time for 0,5 hours compared to highest inoculate level (6%). Fermentation time with lowest inoculate level lasted in average 16,25 hours whereas fermentation time with highest inoculate level lasted in average 16,25 hours. Viable cells count during fermentation has increased for 0,9 log10CFU/mL and was in average 8.69 log10CFU/mL. Viable cells count during cold storage has decreased for 0.77 log10CFU/mL.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:617046
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-01 12:56:54