Kontrola fermentacijskih parametara probiotičkih proizvoda „BioAktiv LGG” i „Acidofil”

master's thesis

• Title (english): Monitoring of different fermentation parametars of probiotic products “BioAktiv LGG” and “Acidofil”
• Author: Marina Burec
• Mentor: Jagoda Šušković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology); Zagreb
• Defense date and country: 2008-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu određivana su fizikalno-kemijska svojstva (pH, % mliječne masti i % suhe tvari), mikrobiološka i organoleptička svojstva probiotičkih proizvoda „BioAktiv LGG“ i „Acidofil“. Rezultati su pokazali da su postotak mliječne masti i suhe tvari iste neposredno nakon proizvodnje te na isteku roka trajanja, a pH vrijednost se tek neznatno promjenila po isteku roka trajanja proizvoda “BioAktiv LGG”. Mikrobiološkim analizama utvrđeno je da je broj enterobakterija, kvasaca i plijesni unutar dozvoljenih vrijednosti prema Pravilniku o kakvoći svježeg sirovog mlijeka (NN 102/00). Proizvodi imaju zadovoljavajuća organoleptička svojstva sve do isteka roka trajanja proizvoda. Broj živih stanica primijenjenih probiotičkih sojeva, identificiranih SDS-PAGE elektroforezom ukupnih staničnih proteina i RAPD metodom, održao se na cca 107 CFU/ml tijekom 4 tjedna čuvanja pri temperaturi od 4°C. Primijenjene probiotičke kulture su pokazale antibakterijsko djelovanje prema 6 različitih test mikroorganizmima što je važno svojstvo probiotičkih kultura.

Abstract (english)

Research was undertaken to monitor physico-chemical properties (pH, % milk fat and % dry matter), microbiological and organoleptic properties of probiotic products “BioAktiv LGG” and “Acidofil” during storage. Results have shown that milk fat and dry matter are the same immediately after the production and at the expiration date while pH value has slightly changed at the expiration date of “BioAktiv LGG” product. Microbiological analyses have shown that the number of enterobacteria, yeasts and moulds is under allowable values according to rules about quality of fresh milk (NN 102/00). Products have satisfactory organoleptic properties at the end of shelf-life. Number of viable count of probiotic bacteria, which were identified with SDS-PAGE electrophoresis of whole cell proteins and RAPD method, maintained at cca 107 CFU/ml during 4 weeks of the preservation at 4°C. Used probiotic cultures have shown antibacterial activity against 6 different test microorganisms which is a desirable property of probiotic culture.

• Keywords: probiotičke kulture; SDS-PAGE elektroforeza; RAPD; antibakterijska aktivnost; “BioAktiv LGG”; “Acidofil”
• Keywords (english): probiotic culture; SDS-PAGE electrophoresis; RAPD; antibacterial activity; “BioAktiv LGG”; “Acidofil”
• Language: croatian
• URN:NBN: urn:nbn:hr:159:124267
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 11:46:49