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https://doi.org/10.15567/mljekarstvo.2017.0405

Analiza metaboličke aktivnosti bakterija mliječne kiseline i kvasaca u modelnim uzorcima kefira pripravljenim od kozjeg mlijeka i mješavina kozjeg i kobiljeg mlijeka na temelju promjena električne vodljivosti i otpora

Dorota Cais-Sokolińska ; Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Technology, 60-624 Poznań, Poland
Jacek Wójtowski ; Poznań University of Life Sciences, Faculty of Veterinary Medicine and Animal Science, Department of Animal Breeding and Product Quality Assessment, 62-002 Suchy Las, Poland
Jan Pikul ; Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Technology, 60-624 Poznań, Poland
Małgorzata Lasik-Kurdyś ; Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Fermentation and Biosynthesis, 60-624 Poznań, Poland

Puni tekst: engleski, pdf (388 KB) str. 277-282 preuzimanja: 445* citiraj
APA 6th Edition
Cais-Sokolińska, D., Wójtowski, J., Pikul, J. i Lasik-Kurdyś, M. (2017). Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance. Mljekarstvo, 67 (4), 277-282. https://doi.org/10.15567/mljekarstvo.2017.0405
MLA 8th Edition
Cais-Sokolińska, Dorota, et al. "Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance." Mljekarstvo, vol. 67, br. 4, 2017, str. 277-282. https://doi.org/10.15567/mljekarstvo.2017.0405. Citirano 21.11.2019.
Chicago 17th Edition
Cais-Sokolińska, Dorota, Jacek Wójtowski, Jan Pikul i Małgorzata Lasik-Kurdyś. "Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance." Mljekarstvo 67, br. 4 (2017): 277-282. https://doi.org/10.15567/mljekarstvo.2017.0405
Harvard
Cais-Sokolińska, D., et al. (2017). 'Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance', Mljekarstvo, 67(4), str. 277-282. https://doi.org/10.15567/mljekarstvo.2017.0405
Vancouver
Cais-Sokolińska D, Wójtowski J, Pikul J, Lasik-Kurdyś M. Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance. Mljekarstvo [Internet]. 2017 [pristupljeno 21.11.2019.];67(4):277-282. https://doi.org/10.15567/mljekarstvo.2017.0405
IEEE
D. Cais-Sokolińska, J. Wójtowski, J. Pikul i M. Lasik-Kurdyś, "Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance", Mljekarstvo, vol.67, br. 4, str. 277-282, 2017. [Online]. https://doi.org/10.15567/mljekarstvo.2017.0405

Sažetak
Cilj ovog istraživanja bio je ispitati metaboličku aktivnost bakterija mliječne kiseline i kvasaca na temelju promjena u električnoj vodljivosti i otporu izmjerenim tijekom fermentacije kozjeg mlijeka i mješavina kozjeg i kobiljeg mlijeka (1:1, 1:2). Uslijed fermentacije električna vodljivost povećala se 1,4 puta. Vodljivost kefira napravljenog od mješavine kozjeg i kobiljeg mlijeka u omjeru 1:2 (6,210 Ω-3∙cm-1) bila je manja u usporedbi s električnom vodljivosti kefira pripravljenog samo od kozjeg mlijeka (7,242 Ω-3∙cm-1), odnosno od mješavine kozjeg i kobiljeg mlijeka u omjeru 1:1. Tijekom fermentacije utvrđena je statistički značajna ovisnost između električne vodljivosti i pH vrijednosti (0,970 ≤ r ≤ 0,993). Dodavanje kobiljeg mlijeka kozjem mlijeku značajno usporava rast bakterija mliječne kiseline (Δλ = 0,8 h) i kvasaca tijekom proizvodnje kefira.

Ključne riječi
električna vodljivost; električni otpor; kozje mlijeko; kobilje mlijeko

Hrčak ID: 186937

URI
https://hrcak.srce.hr/186937

[engleski]

Posjeta: 635 *