Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom

master's thesis

• Title (english): Influence of the temperature on the fermentation of soymilk by mixed ABT-5 culture
• Author: Martina Grđan
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2006-10-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sojino mlijeko fermentirano je mješovitom ABT-5 kulturom probiotičkih bakterija (Lactobacillus acidophilus, Bifidobacterium spp. i Streptococcus thermophilus). Fermentacija je provedena pri dvije različite temperature (37°C i 41°C). Praćena je promjena kiselosti i promjena broja živih bakterijskih stanica tijekom fermentacije, i nakon 24 sata čuvanja uzorka u hladnjaku pri temperaturi od 4 - 7°C. Kod bakterijskih vrsta Streptococcus thermophilus i Lactobacillus acidophilus primjećen je bolji rast stanica pri temperaturi od 37°C, dok je rast stanica bakterijske vrste Bifidobacterium spp. bio bolji pri 41°C. Pad pH-vrijednosti do izoelektrične točke sojinog proteina bio je neznatno brži pri 41°C i trajao je 1 sat kraće. Razlika u temperaturi fermentacije sojinog mlijeka nije značajno utjecala na izgled i konzistenciju fermentiranog sojinog mlijeka.

Abstract (english)

Fermented soymilk was made with mixed ABT-5 culture of probiotic bacteria (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus). Fermentation was carried out at two different temperatures (37°C i 41°C). Changes of pH-values and number of viable cells were measured during fermentation and after storage of fermented soymilk in refrigerator at temperature of 4-7°C for 24 hours. Bacterial strains of Streptococcus thermophilus and Lactobacillus acidophilus survived better at 37°C, and Bifidobacterium spp. survived better at 41°C. Changes in pH-values were slightly faster at 41°C and fermentation of soymilk lasted 1 hour shorter. The difference in temperature didn't have a significant influence on the appearance and consistency of the fermented soymilk.

• Keywords: Bifidobacterium spp.; fermentacija; Lactobacillus acidophilus; sojino mlijeko; Streptococcus thermophilus
• Keywords (english): Bifidobacterium spp.; fermentation; Lactobacillus acidophilus; soymilk; Streptococcus thermophilus
• Language: croatian
• URN:NBN: urn:nbn:hr:159:403284
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-09-08 09:37:10