master's thesis
Stimulation of the growth of probiotic bacteria from ABT-5 culture by addition of different types of sugar

Maja Logožar (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleStimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera
AuthorMaja Logožar
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Praćenjem parametara kinetike fermentacije istražen je utjecaj dodatka saharoze, glukoze, fruktoze i smjese glukoze i fruktoze na tijek fermentacije kravljeg, kozjeg i sojinog mlijeka mješovitom ABT-5 kulturom. Mješovita kultura sastojala se od bakterija Lactobacillus acidophilus, Bifidobacterium sp. i Streptococcus thermophilus, a šećeri su dodavani u udjelima od 3 i 5 %. Fermentacija je vođena na 37 °C u trajanju od 6 sati, a svaki sat utvrđene su promjene aktivne kiselosti, elektrokemijskog potencijala, titracijske kiselosti i vodljivosti. Utvrđene su značajne razlike trajanja i tijeka procesa fermentacije između tri vrste mlijeka, te različit utjecaj dodatka šećera na tijek fermentacije svih ispitivanih uzoraka. Različite vrste šećera imale su različit utjecaj na fermentaciju pojedine vrste mlijeka s ABT-5 kulturom, što je rezultiralo i razlikama u konzistenciji fermentiranih napitaka.
Keywordsmilk cow milk goat milk sugars fermentation growth stimulation ABT-5 culture
Parallel title (English)Stimulation of the growth of probiotic bacteria from ABT-5 culture by addition of different types of sugar
Committee MembersVedran Slačanac
Jovica Hardi
Hrvoje Pavlović
Tihomir Moslavac
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 date2009-07-16
Parallel abstract (English)
In this work, influence of addition of sucrose, glucose, fructose, as well glucosefructose mixture on fermentation of cow, goat and soy milk with ABT-5 culture (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus) was examined. All sugars were added in contents of 3 and 5 per cent. Fermentation was conducted on 37 °C for 6 hours. Changes of pH values, titration acidity and electrochemical potential during fermentation were determined. Obtained results proved significant differences in duration and occurence of fermentation depending on type of milk, as well as on sugar addition. Different types of sugar differently influenced on fermentation of all types of milk with ABT-5 culture. Furthermore, differences in fermentation velocity influenced on differences in consistency between produced fermented beverages.
Parallel keywords (Croatian)mlijeko kravlje kozje i sojino mlijeko šećer fermentacija stimulacija rasta ABT-5 kultura
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:183660
CommitterSanda Hasenay