master's thesis
Inhibition bacteria Yersinia enterocolitica with the cow, goat and soy bifidogenic milk with the addition of honey during storage

Marijana Kanižaj (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleInhibicija bakterije Yersinia enterocolitica bifidogenim kravljim, kozjim i sojinim mlijekom s dodatkom meda tijekom čuvanja
AuthorMarijana Kanižaj
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu je istražen utjecaj probiotičkih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka s dodatkom bagremovog i kestenovog meda prema patogenoj bakteriji Yersinia enterocolitica. Za inokulaciju mlijeka korištena je monokultura Bifidobacterium bifidum Bb-12. Za pripremu probiotičkih napitaka korišteno je UHT sterilizirano kravlje mlijeko s 2,8 % mliječne masti, UHT sterilizirano kozje mlijeko s 3,2% mliječne masti, te sojino mlijeko s 2,2 % masti, a med je dodavan u udjelima od 5 i 10 %. Fermentacija je vođena na 37 °C u trajanju od 25 sati, a određivana je promjena aktivne kiselosti, titracijske kiselosti kao i promjena broja probiotičkih bakterija. Sva mjerenja su se provodila nakon 25 sati fermentacije (nulti dan), 7. dan, 14. i 21. dan. Utvrđen je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka, pri čemu je utjecaj kestenovog meda bio izražajniji od bagremovog. 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 meda, a pri tome je inhibicijski učinak jače bio izražen kod udjela meda od 5 %.
Keywordsmilk bacteria Bifidobacterium honey Yersinia enterocolitica inhibition of growth storage
Parallel title (English)Inhibition bacteria Yersinia enterocolitica with the cow, goat and soy bifidogenic milk with the addition of honey during storage
Committee MembersVedran Slačanac
Jovica Hardi
Hrvoje Pavlović
Tomislav Klapec
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
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-10-30
Parallel abstract (English)
The influence of probiotic fermented milk beverages of cow, goat and soy milk with acacia and chestnut honey addition against pathogenic Yersinia enterocolitica was examined in this work. For the milk inoculation was used monoculture Bifidobacterium bifidum Bb-12. Probiotic drink was produced from UHT sterilized cow milk with 2.8% milk fat, UHT sterilized goat milk with 3.2% milk fat and UHT sterilized soy milk with 2.2% fat and honey was added with 5 and 10 percentages. During 25-hours of fermentation at 37 °C, pH-value, acidity and changes of number probiotic bacterium were measured. All changes ware measured after 25 hours of fermentation (0 th day), 7 th day, 14 th and 21st day. Addition of honey had high influence on course and velocity of fermentation cow, goat and soy milk; chestnut honey has stronger influence in comparison with acacia honey. Probiotic fermented milk beverages of cow milk with chestnut honey addition have shown stronger inhibitory influence in comparison with probiotic fermented milk beverages of goat and soy milk with chestnut honey addition; addition of chestnut honey with 5 percentage have stronger inhibitory influence.
Parallel keywords (Croatian)mlijeko bakterije Bifidobacterium med Yersinia enterocolitica inhibicija čuvanje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
ProjectProject funder: MZOŠ
Project name: Funkcionalna svojstva raznih vrsta mlijeka i sirutke fermentiranih probioticima
Project ID: 113-1130475-0336
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:112195
CommitterSanda Hasenay