prikaz prve stranice dokumenta Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka
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master's thesis
Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka
2014. urn:nbn:hr:109:669194
Juras, Linda
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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Juras, L. (2014). Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras, Linda. "Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras, Linda. "Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras, L. (2014). 'Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras L. Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:669194

L. Juras, "Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:669194

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Metadata
TitleInhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka
Title (english)Antagonistic effect of Bifidobacterium longum against Listeria monocytogenes during storage of fermented milks
AuthorLinda Juras
MentorJovica Hardi (mentor)
MBZ: 111205
Committee memberVinko Krstanović
MBZ: 235062
Committee memberJovica Hardi
MBZ: 111205
Committee memberVedran Slačanac
MBZ: 232404
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2014-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
U radu je istražen utjecaj probiotičkih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda u udjelima od 2 % i 5 % prema patogenoj bakteriji Listeria monocytogenes. Za inokulaciju mlijeka korištena je monokultura Bifidobacterium longum. Praćena je promjena aktivne kiselosti, titracijske kiselosti, te promjena broja probiotičkih bakterija nakon 24 sata fermentacije, te tijekom 21 dana čuvanja. Utvrđen je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka. Pri tome je utjecaj kestenovog meda bio izražajniji od bagremovog meda. Probiotički napitak od kozjeg mlijeka s dodatkom kestenovog meda je pokazao jači inhibitorni učinak u usporedbi s probiotičkim napitkom od kravljeg i sojinog mlijeka s dodatkom kestenovog meda, a pri tome je inhibicijski učinak jače bio izražen kod udjela meda od 5 %.
Abstract (english)
Antagonistic effect of fermented cow's, goat's and soy milk with addition of acacia and chestnut honey (2 and 5%) against pathogen Listeria monocytogenes was examined. Milk was fermented by the use of Bifidobacterium longum. Changes in pH values, titrable acidity and viable cells number were measured after 25 hours of fermentation, as well as during 21 days of storage. Addition of honey positively influenced on fermentation rate in cow's, goat's and soy milk. Chestnut honey stronger influenced to enhance of fermentation rate than acacia honey. Probiotic beverage produced from goat’s milk with acacia honey strongly inhibited the growth of Listeria monocytogenes compared with these of cow’s and soy milk. Inhibitory potential was better expressed in the case of 5% of chestnut honey addition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:669194
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-12 07:56:35