master's thesis
The inhibition of the growth of bacterium Listeria monocytogenes during the milk fermentation with addition of honey by Bifidobacterium longum

Darija Franić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleInhibicija rasta bakterije Listeria monocytogenes tijekom fermentacije mlijeka s dodatkom meda pomoću Bifidobacterium longum
AuthorDarija Franić
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu je ispitivan utjecaj dodatka meda na tijek fermentacije kozjeg, kravljeg i sojinog mlijeka probiotičkom bakterijom Bifidobacterium longum Bb-46. Također, ispitivan je utjecaj medom zaslađenog fermentiranog mlijeka na inhibicijsko djelovanje rasta bakterije Listeria monocytogenes. Mlijeku su dodavane dvije vrste meda: tamna vrsta kestenovog meda i svijetla vrsta bagremovog meda. Osnovna pretpostavka u radu bila je da dodatak meda može utjecati na tijek fermentacije kozjeg, kravljeg i sojinog mlijeka, te na brzinu rasta Bifidobacterium longum Bb-46 u mlijeku. Pretpostavljen je i jači inhibicijski učinak fermentiranog mlijeka na rast Listeria monocytogenes uzrokovan dodatkom meda mlijeku prije fermentacije. Rezultati ispitivanja pokazali su da obje vrste meda poboljšavaju rast i aktivnost Bifidobacterium longum Bb-46, u svim vrstama mlijeka tijekom fermentacije. Istovremeno, u kozjem mlijeku je tijekom cijelog perioda fermentacije zabilježena viša kiselost i veći broj stanica Bifidobacterium longum Bb-46 nego u kravljem mlijeku. Testovi inhibicije rasta bakterije Listeria monocytogenes pokazali su da su veličine zona inhibicije ovisile o svim ispitivanim činiocima: vrsti mlijeka, vrsti dodanog meda, kao i o udjelu dodanog meda mlijeku prije fermentacije. Uzorci fermentiranog mlijeka s dodatkom kestenovog meda jače su inhibirali rast bakterije Listeria monocytogenes nego uzorci s dodatkom bagremovog meda.
Keywordsmilk honey inhibition
Parallel title (English)The inhibition of the growth of bacterium Listeria monocytogenes during the milk fermentation with addition of honey by Bifidobacterium longum
Committee MembersJovica Hardi
Vedran Slačanac
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 date2009-06-10
Parallel abstract (English)
The aim of the study was to determine the influence of honey addition on fermentation of goat, cow and soya milk with Bifidobacterium longum Bb-46. Additionally, inhibitory potential of honey-sweetened fermented goat, cow and soya milk against Listeria monocytogenes strain was examined. Two monofloral honey types, dark-colored chestnut and light-colored acacia honey were added. The basic hypothesis of this study was that addition of honey could have influence on the growth of Bifidobacterium longum during the fermentation of milks. Furthermore, higher inhibitory potential caused by honey addition against Listeria monocytogenes has been assumed. Compared to cow milk, higher acidity and CFU of Bifidobacterium longum were noted in the fermented goat milk in all phases of the fermentation process. The results of this study show that both types of honey enhanced growth and acidity of the Bifidobacterium longum Bb-46 in both types of milk during fermentation.
Parallel keywords (Croatian)mlijeko med bakterije 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:109:085935
CommitterSanda Hasenay