Metabolička aktivnost različitih vrsta bakterija mliječne kiseline tijekom kiseljenja tijesta

undergraduate thesis

• Title (english): Metabolic activity of various lactic acid bacteria species during dough acidification
• Author: Danica Barišić
• Mentor: Damir Stanzer (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2011-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Istražen je utjecaj različitih starter kultura na mliječno kiselu fermentaciju tijesta i njegovu antioksidativnu aktivnost. Koncentracija metabolita na kraju fermentacije određena je tekućinskom kromatografijom visoke djelotvornosti, a antioksidativna aktivnost tijesta DPPH metodom. Rezultati su pokazali da su za proces kiseljenja tijesta, od ispitivanih vrsta, najpogodnije heterofermentativne kulture Leuc. mesenteroides, L. brevis i L. sanfranciscensis, koje su dale tijesto zadovoljavajućih organoleptičkih karakteristika te visokih koncentracija mliječne i octene kiseline. Također, tijesto fermentirano s bakterijom L. brevis imalo je najveći antioksidacijski kapacitet.

Abstract (english)

The influence of various starter cultures in lactic-acid fermentation on dough and its antioxidant activity was investigated. The concentration of metabolites at the end of fermentation was determined by high perfomance liquid chromatography, and antioxidant activity of dough using DPPH method. The results showed that for the process of dough acidification, among the investigated species, the most suitable cultures are heterofermentative Leuc. mesenteroides, L. brevis i L. sanfranciscensis, which gave satisfactory organoleptic characteristics and high concentrations of lactic and acetic acid. Also, the dough fermented with the bacterium L. brevis had the highest antioxidant capacity.

• Keywords: kiselo tijesto; bakterije mliječne kiseline; kruh; zakiseljavanje
• Keywords (english): sourdough; lactic acid bacteria; bread; acidification
• Language: croatian
• URN:NBN: urn:nbn:hr:159:391722
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 09:47:21