Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija

Brletić, Silvia

prikaz prve stranice dokumenta Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija

Access restricted to students and staff of home institution

master's thesis

Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. urn:nbn:hr:159:289418

Brletić, Silvia

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

Brletić, S. (2006). Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:289418

MLA 8th Edition

Brletić, Silvia. "Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:289418

Chicago 17th Edition

Harvard

Brletić, S. (2006). 'Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:289418

Vancouver

Brletić S. Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:289418

IEEE

S. Brletić, "Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:289418

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:289418

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

Metadata

Title	Utjecaj temperature i dodatka šećera na fermentaciju sojinog mlijeka monokulturama probiotičkih bakterija
Title (english)	Influence of temperature and addition of sugar on the fermentation of soymilk by monocultures of probiotic bacteria
Author	Silvia Brletić
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	2006-07-14, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Sojino mlijeko fermentirano je s tri komercijalne monokulture probiotičkih bakterija (Bifidobacterium lactis Bb12, Lactobacillus acidophilus La5 i Lactobacillus casei Lc01). Fermentacija je provedena pri dvije različite temperature (37°C i 43°C), te sa ili bez dodatka šećera u koncentraciji od 5 % (saharoze za Bb12 i La5, te glukoze za Lc01). Praćena je promjena kiselosti i promjena broja živih bakterijskih stanica tijekom fermentacije i nakon 24 h čuvanja uzoraka pri temperaturi hladnjaka 4-7°C. Kod sve tri monokulture primjećen je bolji rast broja stanica pri temperaturi 37°C nego pri 43°C. Dodatkom šećera fermentacija je kod svih ispitivanih sojeva bila kraća, a broj živih bakterijskih stanica na kraju fermentacije veći nego pri fermentaciji bez dodatka šećera. Najveći utjecaj dodatka šećera je primijećen kod fermentacije kulturom L.casei Lc01. Izbor bakterijske monokulture nije značajno utjecao na izgled i konzistenciju fermentiranog sojinog mlijeka, osim u slučajevima kada nije postignuta odgovarajuća kiselost, pa nije došlo do koagulacije.
Abstract (english)	Fermented soymilk beverages were made by fermentation with commercial monocultures of probiotic bacteria: Bifidobacterium lactis Bb12, Lactobacillus acidophilus La5 and Lactobacillus casei Lc01. Fermentation was carried out at two different temperatures (37°C and 43°C), with or without 5% sugar addition. pH-values and numbers of viable cells were measured during the fermentation and after storage of fermented soymilk at refrigerator temperature (4-7°C) for 24 hours. All tested probiotic bacteria survived better at 37°C than at 43°C. In all 3 tested cultures addition of sugar made the fermentation shorter and the number of viable cells bigger compared to non additional sugar fermentation. The influence of sugar on the acid production and viable cells count was the greatest in the soymilk fermented with the monoculture L. casei Lc01. The choice of monoculture didn't have a significant influence on the appearance and consistency of the fermented soymilk, except when the achieved acidity was to high and soymilk didn't coagulate.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:289418
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
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	2017-09-07 10:41:31