Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12

master's thesis

• Title (english): Influence of lactulose on the fermentation of whey with bacterial cultures Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12
• Author: Stanislava Novaković
• Mentor: Rajka Božanic (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: 2008-03-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Uzimajuci u obzir vrijednost sirutke kao namirnice, cilj ovog rada bio je odrediti utjecaj dodatka probiotičkog supstrata laktuloze na rast probiotičkih bakterija (Lactobacillus acidophilus La-5 i Bifidobacterium lactis Bb-12) u rekonstituiranoj slatkoj sirutki. Fermentacija je provedena pri temperaturi 37°C, sa dodatkom (0,5% i 1%) i bez dodatka laktuloze. Tijekom fermentacije praćena je pH-vrijednost, titracijska kiselost i broj živih stanica bakterija. Fermentacija sirutke sa Bifidobacterium lactis Bb12 bila je oko 1,7 sati kraca (»11 sati) u odnosu na fermentaciju s Lactobacillus acidophilus La5 (»13 sati). Dodatak laktuloze u sirutku produljio je trajanje fermentacije kod oba bakterijska soja, a nije utjecao na porast broja bakterija na kraju fermentacije. Porast broja živih bakterijskih stanica soja Lactobacillus acidophilus La-5 u sirutki tijekom fermentacije bio je bolji (Dlog CFU/mL =1,25) u odnosu na Bifidobacterium lactis Bb-12 (Dlog CFU/mL =0,27), 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 growth of probiotic bacteria (Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12) in reconstituded sweet whey. Fermentation 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 fermentation. Fermantation of whey inoculated with Bifidobacterium lactis Bb-12 was about 1,7 hours shorter then fermentation with Lactobacillus acidophilus La-5. Addition of lactulose to whey extended fermentation time for both of bacterial cultures but did not affect the number of viable cells in fermented whey. During the fermentation, Lactobacillus acidophilus has shown better growth (Dlog CFU/mL=1,25), then Bifidobacterium lactis (Dlog CFU/mL =0,27) regardless of lactulose addition.

• 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:159:056541
• 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: 2017-09-04 13:06:35