Sirutka- sirovina za proizvodnju starter kultura za pekarstvo

master's thesis

• Title (english): Whey-raw material for starter cultures production in baker's trade
• Author: Dragana Božić
• Mentor: Vesna Stehlik-Tomas (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: 2008-02-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

S obzirom na sve češću primjenu bakterija mliječne kiseline u pekarstvu, cilj ovog rada bio je ispitati mogućnost uzgoja bakterija Leuconostoc mesenteroides L3, Lactobacillus brevis L62 i Lactobacillus plantarum L73 u podlozi na bazi sirutke, te njihovu primjenu u proizvodnji startera za pekarstvo. Za dobru metaboličku aktivnost bakterija L. mesenteroides L3, L. brevis L62 i L. plantarum L73 na sirutki potreban je dodatak 10 g/L kvaščevog ekstrakta i 2 g/L diamonij-sulfata. Rezultati senzorskog ocjenjivanja pokazali su da je kruh proizveden uz pomoć startera koji su sadržavali heterofermentativne bakterije L. mesenteroides L3 i L. brevis L62, imao najveći kvalitetni broj (4.75), dok je kruh proizveden uz pomoć startera kojima je pridružena homofermentativna bakterija L. plantarum L73 postigao manji kvalitetni broj (4.275). Dobiveni rezultati također pokazuju da su ove starter kulture pogodne za industrijsku proizvodnju bijelog kruha.

Abstract (english)

Considering the positive behavior of LAB in baker's trade, the aim of this work was to examine the possibility of cultivating bacteria Leuconostoc mesenteroides L3, Lactobacillus brevis L62 and Lactobacillus plantarum L73 in medium based on whey and to examine the possibility of using those bacteria in starters for bread making. Bacteria L. mesenteroides L3, L. brevis L62 and L. plantarum L73 have a good metabolic activity if raised in medium based on whey to whom was added 10 g/L yeast's extract and 2 g/L ammonium-sulfate. Results of bread sensory analysis showed that bread produced with starters which contained heterofermentative bacteria L. mesenteroides L3 and L. brevis L62 scored the highest quality number (4.75), while bread produced with starters that involve homofermentative bacteria L. plantarum L73 scored lower quality number (4.275). Results also showed that these starter-cultures could be used in the production of white bread.

• Keywords: bakterije mliječne kiseline; kiselo tijesto; starter kulture u pekarstvu; sirutka
• Keywords (english): lactic acid bacteria; sourdough; starter cultures in baker's trade; whey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:247158
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 09:41:55