master's thesis
Antagonistic effect of Bifidobacterium longum against Listeria monocytogenes during storage of fermented milks

Linda Juras (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleInhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka
AuthorLinda Juras
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu je istražen utjecaj probiotičkih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda u udjelima od 2 % i 5 % prema patogenoj bakteriji Listeria monocytogenes. Za inokulaciju mlijeka korištena je monokultura Bifidobacterium longum. Praćena je promjena aktivne kiselosti, titracijske kiselosti, te promjena broja probiotičkih bakterija nakon 24 sata fermentacije, te tijekom 21 dana čuvanja. Utvrđen je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka. Pri tome je utjecaj kestenovog meda bio izražajniji od bagremovog meda. Probiotički napitak od kozjeg mlijeka s dodatkom kestenovog meda je pokazao jači inhibitorni učinak u usporedbi s probiotičkim napitkom od kravljeg i sojinog mlijeka s dodatkom kestenovog meda, a pri tome je inhibicijski učinak jače bio izražen kod udjela meda od 5 %.
Keywordsmilk honey probiotics inhibition
Parallel title (English)Antagonistic effect of Bifidobacterium longum against Listeria monocytogenes during storage of fermented milks
Committee MembersVinko Krstanović
Jovica Hardi
Vedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2014-02-28
Parallel abstract (English)
Antagonistic effect of fermented cow's, goat's and soy milk with addition of acacia and chestnut honey (2 and 5%) against pathogen Listeria monocytogenes was examined. Milk was fermented by the use of Bifidobacterium longum. Changes in pH values, titrable acidity and viable cells number were measured after 25 hours of fermentation, as well as during 21 days of storage. Addition of honey positively influenced on fermentation rate in cow's, goat's and soy milk. Chestnut honey stronger influenced to enhance of fermentation rate than acacia honey. Probiotic beverage produced from goat’s milk with acacia honey strongly inhibited the growth of Listeria monocytogenes compared with these of cow’s and soy milk. Inhibitory potential was better expressed in the case of 5% of chestnut honey addition.
Parallel keywords (Croatian)mlijeko med probiotici inhibicija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:669194
CommitterSanda Hasenay