master's thesis
Inhibition of Yersinia enterocolitica growth during cold storage of honey-sweetened milks fermented by the use of Lactobacillus casei Lc-01

Petra Hanjš (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 tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei
AuthorPetra Hanjš
Mentor(s)Jovica Hardi (thesis advisor)
Vedran Slačanac (thesis advisor)
Abstract
U radu je istražen utjecaj fermentiranih probiotičkih napitaka od kravljeg, kozjeg i sojinog mlijeka s dodatkom bagremovog i kestenovog meda prema patogenoj bakteriji Yersinia enterocolitica. Za pripravu napitaka korištena je monokultura Lactobacillus casei Lc-01, a fermentirano je UHT kravlje mlijeko s 2,8 % mliječne masti, UHT kozje mlijeko s 3,2 % mliječne masti, te sojino mlijeko s 2,2 % masti. Dvije vrste meda dodavane su u mlijeko prije fermentacije u udjelima od 2 i 5 %. Fermentacija je provedena na 37 °C u trajanju od 25 sati, a nakon toga proizvodi su čuvani na 4 °C. Titracijska kiselost, pH-vrijednost i broj probiotičkih bakterija utvrđeni su nakon 25 sati fermentacije, te nakon 7, 14 i 21 dan čuvanja. Kravlje mlijeko fermentirano s Lc-1 najjače je inhibiralo rast bakterije Yersinia enterocolitica s dodatkom kestenovog meda u udjelu od 2 % 21. dan čuvanja. Kozje fermentirano mlijeko najjače je inhibiralo rast bakterije Yersinia enterocolitica s dodatkom bagremovog i kestenovog meda u udjelu od 5 % u 21. danu čuvanja. Sojino mlijeko fermentirano s Lc-01, najjače je inhibiralo Yersinia enterocolitica uz dodatak kestenovog meda u udjelu od 5 % u 21. danu cuvanja. Bagremov med je u svim proizvodima u svim fazama čuvanja slabije inhibirao rast Yersinia enterocolitica u odnosu na kestenov med.
Keywordsmilk cow’s milk goat’s milk soymilk Lactobacillus casei Lc-01 honey yersinia enterocolitica inhibition
Parallel title (English)Inhibition of Yersinia enterocolitica growth during cold storage of honey-sweetened milks fermented by the use of Lactobacillus casei Lc-01
Committee MembersVedran Slačanac
Jovica Hardi
Hrvoje Pavlović
Jurislav Babić
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 date2009-09-18
Parallel abstract (English)
Influence of honey sweetened fermented goat’s, cow’s and soy milk on the growth of Yersinia enterocolitica was determined. Long life cow (2.8% of milk fat), goat (3.2% of milk fat) and soy (2.2% of fat) were fermented with monoculture Lactobacillus casei Lc-01. Acacia and chestnut honey were added before fermentation in contents of 2 and 5% w/w. Fermentation was conducted at 37 °C for 25 hours; well the cold storage was conducted at 4 °C for 21 days. During fermentation, as well as during cold storage physico-chemical and microbiological parameter were determined as follows: titration acidity, pH values and viable cells number of Lactobacillus casei Lc-01. The strongest inhibitory action against Yersinia enterocolitica had fermented cow milk storaged 21 days, with 2% of chestnut honey addition. Goat fermented milk and storaged 21 day, with addition of acacia and chestnut honey of 5%, also strongly inhibited Yersinia enterocolitica growth. Soy milk, fermented for 25 hours and cold storaged 21 days, inhibited the growth of Yersinia enterocolitica in case when 5% of chestnut honey was added. In all cases, without regard to the type of milk, chestnut honey expressed higher antagonistic potential against Yersinia enterocolitica than acacia honey.
Parallel keywords (Croatian)mljieko kravlje kozje i sojino mlijeko Lactobacillus casei Lc-01 med Yersinia enterocolitica inhibicija
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:109:695111
CommitterSanda Hasenay