Utjecaj laktuloze na preživljavanje probiotičkih bakterija Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12 tijekom čuvanja fermentirane sirutke

master's thesis

• Title (english): Influence of lactulose on the survival of probiotic bacteria Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12 during the whey storage
• Author: Marina Paro-Vidolin
• 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: 2008-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Uzimajući u obzir vrijednost sirutke kao namirnice, cilj ovog rada bio je odrediti utjecaj dodatka laktuloze na preživljavanje probiotičkih bakterija (Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12) u rekonstituiranoj slatkoj sirutki. Fermentacija je provedena pri temperaturi 37°C, sa dodatkom (0,5% i 1%) i bez dodatka laktuloze. Nakon pH≈4,6 fermentacija je zaustavljena hlađenjem na temperaturu hladnjaka (4-6ᵒC), a uzorci su čuvani tijekom 28 dana. Tijekom čuvanja praćena je pH-vrijednost, titracijska kiselost i broj živih stanica bakterija: 1., 7., 14., 21., i 28. dan. Dodatak laktuloze nije utjecao na preživljavanje probiotičkih bakterija tijekom čuvanja fermentirane sirutke. Smanjenje broja živih bakterijskih stanica soja Lactobacillus acidophilus La-5 u sirutki tijekom čuvanja bilo je veće (Dlog CFU/mL =2,6) u odnosu na Bifidobacterium lactis Bb-12 (Dlog CFU/mL =1,28), bez obzira na dodatak laktuloze.

Abstract (english)

Considering the potential of whey, based on its nutritional value, the aim of this study was to define the addition of prebiotic lactulose on survival of probiotic bacteria (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in reconstituded sweet whey. Fermentation (pH≈4,6) is performed at 37°C, with addition of lactulose (0,5% and 1% ) and without lactulose. Changes of pH-values, titratable acidity and number of viable cells were measured during cold-storage on the 1., 7., 14., 21., and 28 day. Addition of lactulose did not affect on the viable cells count of probiotic bacteria during the storage of fermented whey. During the storage, Lactobacillus acidophilus has shown more reduction in viable cells count (Dlog CFU/mL=2,6), than Bifidobacterium animalis subsp. lactis (Dlog CFU/mL =1,28) regardless of lactulose addtion.

• Keywords: Bifidobacterium animalis subsp. lactis Bb-12; fermentacija; Lactobacillus acidophilus La-5; laktuloza; sirutka
• Keywords (english): Bifidobacterium animalis subsp. lactis Bb-12; fermentation; Lactobacillus acidophilus La-5; lactulose; whey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:207623
• 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 12:40:47