Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki

master's thesis

• Title (english): The influence of protein level on growth and survival of bifidobacteria in whey
• Author: Ana Fodor
• 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: 2009-10-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sirutka je nutritivno visokovrijedan proizvod koji je nedovoljno iskorišten u prehrani ljudi. Proteini sirutke su najvredniji sastojak sirutke i povećavaju biološku vrijednost proizvoda. U radu je ispitivan utjecaj dodatka koncentrata proteina sirutke (KPS) na rast i aktivnost probiotičke bakterije Bifidobacterium animalis subsp. lactis BB-12 u slatkoj rekonstituiranoj sirutki te na njeno preživljavanje tijekom 28 dana hladnog čuvanja (4 °C) fermentirane sirutke. Praćena je fermentacija sirutke pri 37 °C bez i sa dodatkom 1,5 i 3% KPS. Tijekom fermentacije i čuvanja praćena je pH-vrijednost, titracijska kiselost i broj živih stanica bakterija. Dodatak KPS nije imao velikog utjecaja na vrijeme fermentacije sirutke. Titracijska kiselost tijekom fermentacije i čuvanja bila je nešto viša kod sirutke obogaćene s KPS. Dodatak KPS nije značajno utjecao na rast bakterija u sirutki, kao ni na preživljavanje tijekom 28 dana hladnog čuvanja.

Abstract (english)

Whey is nutritiously very high-quality product which is not used enough in human diet. Whey proteins are the most valuable whey-ingredient and they enhance biological value of a product. This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic bacteria Bifidobacterium animalis subsp. lactis BB-12 in sweet reconstituted whey and its survival during 28 days of fermented whey cold storage (4 °C). The fermentation of whey at 37 °C without and with 1,5 and 3% of WPC addition was observed. Changes of pH-values, titratable acidity and viable cells count were measured during fermentation and storage. WPC addition had no great influence on fermentation time of whey. Titratable acidity was slightly higher in whey enriched with WPC during fermentation and storage. Addition of WPC did not influence significantly on growth bifidobacteria in whey, and also did not influence the survival of bacteria during 28 days of cool storage.

• Keywords: Bifidobacterium animalis subsp. lactis BB-12; fermentacija; koncentrat proteina sirutke; preživljavanje; sirutka
• Keywords (english): Bifidobacterium animalis subsp. lactis BB-12; fermentation; viability; whey; whey protein concentrate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:277350
• 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
• Created on: 2017-09-01 08:07:55