Interakcije bakterija mliječne kiseline i kvasca Candida milleri tijekom kiseljenja integralnog pšeničnog tijesta

master's thesis

• Title (english): Interactions between lactic acid bacteria and yeast Candida milleri in wholemeal wheat sourdough
• Author: Valentina Malarić
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2010-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bakterije mliječno-kiselog vrenja koriste se za kiseljenje pšeničnog i raženog tijesta kako bi se produljila trajnost kruha i poboljšala njegova organoleptička i nutritivna svojstva. Cilj ovog rada bio je optimirati kinetiku kiseljenja pšeničnog integralnog kiselog tijesta pomoću tri vrste bakterija mliječno-kiselog vrenja u interakciji s kvascem Candida milleri. Bakterije Lactobacillus plantarum, Lactobacillus brevis i Leuconostoc mesenteroides korištene su samostalno, ili u kombinaciji sa kvascem Candida milleri u pripremi kiselog tijesta (ukupna količina=100 mL). Fermentacija tijesta provedena je u komori na 30ºC i kontinuirano je mjerena pH vrijednost do postizanja pH 4. Kinetika kiseljenja je izračunata iz podataka pH vrijednosti tijesta tijekom vremena fermentacije pomoću nelinearne regresije prema Gompertzovoj jednadžbi. pH vrijednost tijesta 4 postignuta je u najkraćem vremenu dodatkom Lb. brevis u količinama od 18,1 mL – 46,1 mL, Lb. plantarum od 0 mL – 24,3 mL; Ln. mesenteroides od 47 mL – 65,7 mL i C. milleri od 0 mL – 15,6 mL. Takvo tijesto može se koristiti kao dodatak u proizvodnji integralnog pšeničnog kruha, kao i drugih specijalnih vrsta kruha.

Abstract (english)

Lactic acid bacteria are used to prepare wheat and rye sourdoughs in order to increase shelf-life, improve quality and nutritive value. The aim of this study was to optimize the acidification kinetics of wheat sourdough with three species of lactic acid bacteria by interaction with yeast Candida milleri. For sourdough fermentations bacteria Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides were used alone or in association with yeast Candida milleri (in total amount 100 mL). Dough was fermented in fermentation chamber at 30ºC while pH was continuosly measured until pH 4 was reached. Acidification kinetics was obtained from pH data during fermentation time by nonlinear regression fitting to Gompertz equation. Desired pH value 4 was reached during short time by adding Lb. brevis in amounts from 18,1 mL – 46,1 mL, Lb. plantarum from 0 mL – 24,3 mL; Ln. mesenteroides from 47 mL – 65,7 mL and C. milleri from 0 mL – 15,6 mL. Such sourdough can be aplied in production of wholemeal wheat bread, as well as other special types of bread.

• Keywords: kiselo tijesto; bakterije mliječne kiseline; kinetika kiseljenja
• Keywords (english): sourdough; lactic acid bacteria; acidification kinetics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:846197
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-29 11:03:13