Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi

master's thesis

• Title (english): Production of kefir beverage in horizontal rotating tubular bioreactor with the addition of dried figs
• Author: Monika Kralj
• Mentor: Mladen Pavlečić (mentor)
• Committee member: Mario Novak (predsjednik povjerenstva)
• Committee member: Andreja Leboš-Pavunc (član povjerenstva)
• Committee member: Blaženka Kos (član povjerenstva)
• 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: 2023-05-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kefirni napitak je proizvod dobiven fermentacijom šećerne podloge koju provodi združena kultura mikroorganizama. Karakterizira ga probiotičko, protuupalno, antioksidativno i antibakterijsko djelovanje. U preliminarnom dijelu ovog diplomskog rada ispitan je utjecaj količine dodanih suhih smokvi na dinamiku proizvodnje i sastav kefirnog napitka. Na temelju preliminarnih rezultata u drugom dijelu istraživanja ispitana je mogućnost proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru (HRCB-u) s dodanom količinom suhih smokvi od 0,2 % m/V. Eksperimenti u HRCB-u su provedeni korištenjem konstantne i intervalne rotacije bioreaktora te je ukupno provedeno šest različitih eksperimenta. Intervalna rotacija bioreaktora pokazala se kao bolji izbor u proizvodnji kefirnog napitka s obzirom na više prinose glavnih produkata fermentacije, a nešto bolji rezultati su ostvareni u slučaju kada su postavke bioreaktora iznosile 6/54 (6 minuta rotacija, 54 minute mirovanje unutar jednog sata).

Abstract (english)

Kefir drink is a product obtained by fermentation of a sugar base by a combined culture of microorganisms. It is characterised by its probiotic, anti-inflammatory, antioxidant and antibacterial effects. In the preliminary part of this diploma work, the influence of the amount of added dried figs on the dynamics of production and the composition of the kefir drink was investigated. Based on these results, in the second part of this work, the possibility of producing a kefir drink in a horizontal rotating tubular bioreactor (HRTB) with an added amount of dried figs of 0,2 % m/V was investigated. The experiments in the HRTB were carried out with constant and interval rotation of the bioreactor, and a total of six different experiments were performed. The interval rotation of the bioreactor proved to be the better choice for the production of the kefir drink, as the yield of the main fermentation products was higher. Slightly better results were obtained when the bioreactor settings were 6/54 (6 minutes rotation, 54 minutes pause within one hour).

• Keywords: kefirni napitak; smokve; HRCB; intervalna rotacija; konstantna rotacija
• Keywords (english): kefir drink; figs; HRTB; interval rotation; constant rotation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:051200
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-14 11:33:11