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The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

Marica Rakin ; Faculty of Technology and Metallurgy, Karnegijeva 4, SCG-11000 Belgrade, Serbia and Montenegro
Josip Baras ; Faculty of Technology and Metallurgy, Karnegijeva 4, SCG-11000 Belgrade, Serbia and Montenegro
Maja Vukasinovic ; Faculty of Technology and Metallurgy, Karnegijeva 4, SCG-11000 Belgrade, Serbia and Montenegro

Puni tekst: engleski, pdf (80 KB) str. 109-113 preuzimanja: 376* citiraj
APA 6th Edition
Rakin, M., Baras, J. i Vukasinovic, M. (2004). The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation. Food Technology and Biotechnology, 42 (2), 109-113. Preuzeto s https://hrcak.srce.hr/110810
MLA 8th Edition
Rakin, Marica, et al. "The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 109-113. https://hrcak.srce.hr/110810. Citirano 27.11.2020.
Chicago 17th Edition
Rakin, Marica, Josip Baras i Maja Vukasinovic. "The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation." Food Technology and Biotechnology 42, br. 2 (2004): 109-113. https://hrcak.srce.hr/110810
Harvard
Rakin, M., Baras, J., i Vukasinovic, M. (2004). 'The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation', Food Technology and Biotechnology, 42(2), str. 109-113. Preuzeto s: https://hrcak.srce.hr/110810 (Datum pristupa: 27.11.2020.)
Vancouver
Rakin M, Baras J, Vukasinovic M. The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation. Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 27.11.2020.];42(2):109-113. Dostupno na: https://hrcak.srce.hr/110810
IEEE
M. Rakin, J. Baras i M. Vukasinovic, "The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation", Food Technology and Biotechnology, vol.42, br. 2, str. 109-113, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110810. [Citirano: 27.11.2020.]

Sažetak
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L.) using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748) during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH) of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive.

Ključne riječi
beetroot; lactic acid fermentation; brewer’s yeast autolysate

Hrčak ID: 110810

URI
https://hrcak.srce.hr/110810

[hrvatski]

Posjeta: 604 *