Vodeni kefir - alternativni probiotički napitak

undergraduate thesis

• Title (english): Water kefir - alternative probiotic beverage
• Author: Valerija Vidan
• Mentor: Sunčica Beluhan (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: 2024-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Vodeni je kefir osvježavajuće, kiselkasto piće dobiveno fermentacijom šećerne otopine uz dodatak voća ili drugih namirnica, pomoću zrnaca vodenog kefira. Zrnca vodenog kefira simbiotska su zajednica bakterija mliječne i octene kiseline, kvasaca i drugih mikroorganizama unutar polisaharidnog matriksa od dekstrana i levana. Vodeni kefir u Republici Hrvatskoj ne proizvodi se komercijalno zbog nestabilnosti zrnaca, ali se proizvodi u “kućnim“ fermentacijama. Sastav, izgled i okus konačnog proizvoda ovisi o uporabljenom supstratu i podrijetlu zrnaca. Iako je mliječni kefir popularnija varijanta, vodeni kefir ima velik potencijal jer je prikladan i za vegane, vegetarijance i ljude koji ne podnose laktozu. Cilj ovog rada je ukazati na nutritivnu i probiotičku vrijednost vodenog kefira.

Abstract (english)

Water kefir is a refreshing, sour drink obtained by fermenting of water sugar solution with the addition of fruit or other foods, using water kefir grains. Water kefir grains are a symbiotic community of lactic and acetic acid bacteria, yeasts and other microorganisms within a polysaccharide matrix of dextran and levan. Water kefir in the Republic of Croatia is not produced commercially due to the instability of the grains, but it is produced in "home" fermentations. The composition, appearance and taste of the final product depends on the substrate used and the origin of the grains. Although milk kefir is the more popular variant, water kefir has great potential as it is also suitable for vegans, vegetarians and people who are lactose intolerant. The aim of this work is to point out the nutritional and probiotic value of water kefir.

• Keywords: vodeni kefir; fermentacija; bakterije mliječne kiseline; bakterije octene kiseline; kvasci
• Keywords (english): water kefir; fermentation; lactic acid bacteria; acetic acid bacteria; yeasts
• Language: croatian
• URN:NBN: urn:nbn:hr:159:524839
• 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: 2024-11-07 14:17:39