master's thesis
Antagonistic action of three sort of milk fermented with Bifidobacterium longum and addition of honey on the Yersinia enterocolitica growth

Kristina Bertović (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleAntagonizam Bifidobacterium longum tijekom fermentacije tri vrste mlijeka s dodatkom meda na baktriju Yersinia enterocolitica
AuthorKristina Bertović
Mentor(s)Jovica Hardi (thesis advisor)
Vedran Slačanac (thesis advisor)
Abstract
U radu je istražen utjecaj probiotičkih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda prema patogenoj bakteriji Yersinia enterocolitica. Za inokulaciju mlijeka korištena je monokultura Bifidobacterium longum. 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 3%, 5% i 10%. Fermentacija se provodila na 37 ºC, a sva mjerenja su se provodila 0 (nulti), te nakon 5, 10, 15, 20, 25 sati. Praćena je promjena aktivne kiselosti, titracijske kiselosti, te promjena broja probiotičkih bakterija. Utvrđen je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka, pri čemu je utjecaj bagremovog meda bio izražajniji od kestenovog meda. Probiotički napitak od kozjeg mlijeka s dodatkom bagremovog meda je pokazao jači inhibitorni učinak u usporedbi s probiotičkim napitkom od kravljeg i sojinog mlijeka s dodatkom bagremovog meda, a pri tome je inhibicijski učinak jače bio izražen kod udjela meda od 10%.
Keywordsmilk bacteria Bifidobacterium longum honey Yersinia enterocolitica
Parallel title (English)Antagonistic action of three sort of milk fermented with Bifidobacterium longum and addition of honey on the Yersinia enterocolitica growth
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 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 monoculture Bifidobacterium longum was used. 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. Honey was added in content of 3, 5 and 10 percentages. The fermentation was conducted on 37 °C and all the measurements were after 5, 10, 15, 20, and 25 hours. pH-value, titration acidity and changes of number probiotic bacterium were measured, respectively. Addition of honey had high influence on course and of fermentation cow, goat and soy milk. Acacia honey had stronger influence in comparison with chestnut honey. The probiotic potion of goats milk with added acacia honey had a greater inhibitory effect than probiotic potion of cows or soya milk with added acacia honey, where the inhibitory effect was greater with 10% proportion of honey.
Parallel keywords (Croatian)mlijeko bakterije Bifidobacterium longum med Yersinia enterocolitica
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:109:579793
CommitterIvana Šuvak