Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka

master's thesis

• Title (english): The survival of bacterial strains ABT-5 culture during the storage of fermented soymilk
• Author: Nikolina Mahovlić
• 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: 2007-03-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sojino mlijeko fermentirano je pri dvije različite temperature mješovitom ABT-5 kulturom (Streptococcus thermophilus, Lactobacillus acidophilus i Bifidobacterium sp.). Praćena je promjena kiselosti tijekom fermentacije i promjena broja živih bakterijskih stanica tijekom čuvanja uzorka u trajanju 28 dana pri temperaturi 4°C. Tijekom 28 dana čuvanja uzoraka streptokoki su preživljavali u najvećem broju, bez obzira na temperaturu fermentacije. Broj bifidobakterija je u oba uzorka bio veći od 106 živih stanica/mL, a bolji rast i preživljavanje su primijećeni kod uzorka fermentiranog pri temperaturi 41°C. Laktobacili su najlošije preživljavali. U uzorcima fermentiranim pri temperaturi 37°C njihov broj je bio veći od 106 živih stanica/mL do 21 dana čuvanja, za razliku od uzoraka fermentiranih pri temperaturi 41°C gdje je 21 dan preživljavanja broj laktobacila iznosio svega 104 živih stanica/mL.

Abstract (english)

Soymilk was fermented at two different temperatures with mixed ABT-5 culture (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.). Changes of pH-values and number of viable cells were measured during storage of samples in duration of 28 days at temperature of 4°C. During storage of samples, Streptococcus thermophilus were survival at the highest level, regardless of fermentation temperature. The count of Bifidobacterium sp. in both samples was at levels greater than 106 viable cells per mL, better growth and survival was noticed in sample fermented at temperature of 41°C. The worst survival had Lactobacillus acidophilus. In samples fermented at temperature of 37°C, theirs number of viable cells per mL was greater than 106 until 21 days of storage, unlike samples fermented at temperature of 41°C were that number was only 104 viable cells per mL.

• Keywords: Bifidobacterium sp.; Lactobacillus acidophilus; preživljavanje; sojino mlijeko; Streptococcus thermophilus
• Keywords (english): Bifidobacterium sp.; Lactobacillus acidophilus; soymilk; Streptococcus thermophilus; survival
• Language: croatian
• URN:NBN: urn:nbn:hr:159:837938
• 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: 2017-09-06 11:58:18