Proizvodnja kefirnog napitka uz dodatak sušene papaje, brusnice i marelice

undergraduate thesis

• Title (english): Production of kefir beverage with addition of dried papaya, cranberries and apricots
• Author: Petra Akalović
• Mentor: Mladen Pavlečić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2022-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kefirni napitak je fermentirano piće dobiveno fermentacijom otopine saharoze s pomoću združene mi- krobne kulture kefirnih zrnaca, uz mogućnost dodatka sušenog voća. Najzastupljeniji mikroorganizmi koji se pretežno nalaze na kefirnim zrncima (kefiran) su bakterije mliječne kiseline, kvasci te bakterije octene kiseline. Kefirna zrnca korištena za ovaj rad iz kućnog su uzgoja te im nije poznat točan mikro- biološki sastav. Dodatak sušenog voća u hranjivu podlogu predstavlja dodatni izvor nutrijenata, uglavnom ugljika i dušika, što pospješuje rast i aktivnost prisutnih mikroorganizama. U ovom završnom radu proučavan je utjecaj dodatka tri različite vrste sušenog voća (papaje, brusnice i marelice) na tijek proi- zvodnje kefirnog napitka. Rezultati ovog istraživanja pokazuju najveći porast udjela suhe tvari u odnosu na početnu vrijednost u slučaju kada je u podlogu dodana sušena papaja, dok su najveći prinosi produ- kata kao što su etanol, manitol i octena kiselina ostvareni uz dodatak sušene marelice gdje je i supstrat (saharoza) utrošen do kraja. Na temelju ovog istraživanja može se zaključiti da sve tri vrste sušenog voća imaju pozitivan efekt na proizvodnju i pokazatelje uspješnosti proizvodnje kefirnog napitka.

Abstract (english)

Kefir drink is a fermented drink obtained by fermenting a sucrose solution by using a combined microbial culture of kefir grains, with the possibility of the addition of dried fruits. The most abundant microorganisms predominantly found on kefir grains (kefiran) are lactic acid bacteria, yeasts and acetic acid bacteria. The kefir grains used in this work are from domestic cultivation and their exact microbiological composition is unknown. The addition of dried fruits to the nutrient media is an additional source of nutrients, mainly carbon and nitrogen, which promotes the growth and activity of the present microorganisms. In this paper, the influence of addition of three different types of dried fruits (papaya, cranberry and apricot) on the course of water kefir production. The results of this study show the largest increase in the portion of dry matter in comparison to the initial value in the case when dried papaya was added to the media, while the highest yields of products such as ethanol, mannitol and acetic acid were obtained with the addition of dried apricot where the substrate (sucrose) was totally consumed. Based on this research, it can be concluded that all three types of dried fruits have a positive effect on the production and bioprocess efficiency parameters of kefir drink production

• Keywords: kefirni napitak; sušeno voće; kefirna zrnca; papaja; marelica; brusnica
• Keywords (english): kefir drink; dried fruits; kefir grains; papaya; apricot; cranberry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:380630
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-05 11:32:39