prikaz prve stranice dokumenta Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei
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master's thesis
Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei
2009. urn:nbn:hr:109:695111
Hanjš, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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Hanjš, P. (2009). Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:695111

Hanjš, Petra. "Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:695111

Hanjš, Petra. "Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:695111

Hanjš, P. (2009). 'Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:695111

Hanjš P. Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:695111

P. Hanjš, "Inhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:695111

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Metadata
TitleInhibicija bakterije Yersinia enterocolitica tijekom čuvanja fermentiranih mlijeka s dodatkom meda pomoću Lactobacillus casei
Title (english)Inhibition of Yersinia enterocolitica growth during cold storage of honey-sweetened milks fermented by the use of Lactobacillus casei Lc-01
AuthorPetra Hanjš
MentorJovica Hardi (mentor)
MentorVedran Slačanac (komentor)
Committee memberVedran Slačanac
Committee memberJovica Hardi
Committee memberHrvoje Pavlović
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2009-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je istražen utjecaj fermentiranih probiotičkih napitaka od kravljeg, kozjeg i sojinog mlijeka s dodatkom bagremovog i kestenovog meda prema patogenoj bakteriji Yersinia enterocolitica. Za pripravu napitaka korištena je monokultura Lactobacillus casei Lc-01, a fermentirano je UHT kravlje mlijeko s 2,8 % mliječne masti, UHT kozje mlijeko s 3,2 % mliječne masti, te sojino mlijeko s 2,2 % masti. Dvije vrste meda dodavane su u mlijeko prije fermentacije u udjelima od 2 i 5 %. Fermentacija je provedena na 37 °C u trajanju od 25 sati, a nakon toga proizvodi su čuvani na 4 °C. Titracijska kiselost, pH-vrijednost i broj probiotičkih bakterija utvrđeni su nakon 25 sati fermentacije, te nakon 7, 14 i 21 dan čuvanja. Kravlje mlijeko fermentirano s Lc-1 najjače je inhibiralo rast bakterije Yersinia enterocolitica s dodatkom kestenovog meda u udjelu od 2 % 21. dan čuvanja. Kozje fermentirano mlijeko najjače je inhibiralo rast bakterije Yersinia enterocolitica s dodatkom bagremovog i kestenovog meda u udjelu od 5 % u 21. danu čuvanja. Sojino mlijeko fermentirano s Lc-01, najjače je inhibiralo Yersinia enterocolitica uz dodatak kestenovog meda u udjelu od 5 % u 21. danu cuvanja. Bagremov med je u svim proizvodima u svim fazama čuvanja slabije inhibirao rast Yersinia enterocolitica u odnosu na kestenov med.
Abstract (english)
Influence of honey sweetened fermented goat’s, cow’s and soy milk on the growth of Yersinia enterocolitica was determined. Long life cow (2.8% of milk fat), goat (3.2% of milk fat) and soy (2.2% of fat) were fermented with monoculture Lactobacillus casei Lc-01. Acacia and chestnut honey were added before fermentation in contents of 2 and 5% w/w. Fermentation was conducted at 37 °C for 25 hours; well the cold storage was conducted at 4 °C for 21 days. During fermentation, as well as during cold storage physico-chemical and microbiological parameter were determined as follows: titration acidity, pH values and viable cells number of Lactobacillus casei Lc-01. The strongest inhibitory action against Yersinia enterocolitica had fermented cow milk storaged 21 days, with 2% of chestnut honey addition. Goat fermented milk and storaged 21 day, with addition of acacia and chestnut honey of 5%, also strongly inhibited Yersinia enterocolitica growth. Soy milk, fermented for 25 hours and cold storaged 21 days, inhibited the growth of Yersinia enterocolitica in case when 5% of chestnut honey was added. In all cases, without regard to the type of milk, chestnut honey expressed higher antagonistic potential against Yersinia enterocolitica than acacia honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:695111
ProjectNumber: 113-1130475-0336
Title: Funkcionalna svojstva raznih vrsta mlijeka i sirutke fermentiranih probioticima
Funder: MZOŠ
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 on2015-12-02 16:45:09