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master's thesis
Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera
2009. urn:nbn:hr:109:183660
Logožar, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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Logožar, M. (2009). Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:183660

Logožar, Maja. "Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:183660

Logožar, Maja. "Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:183660

Logožar, M. (2009). 'Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:183660

Logožar M. Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 October 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:183660

M. Logožar, "Stimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:183660

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Metadata
TitleStimulacija rasta mješovite probiotičke ABT-5 kulture dodatkom različitih šećera
Title (english)Stimulation of the growth of probiotic bacteria from ABT-5 culture by addition of different types of sugar
AuthorMaja Logožar
MentorJovica Hardi (mentor)
Committee memberVedran Slačanac
Committee memberJovica Hardi
Committee memberHrvoje Pavlović
Committee memberTihomir Moslavac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2009-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:183660
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 14:08:12