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Whey - raw material for the production of baker starter-cultures

Jasna Mrvčić ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Damir Stanzer
Dragana Božić
Vesna Stehlik-Tomas

Puni tekst: engleski, pdf (383 KB) str. 117-130 preuzimanja: 487* citiraj
APA 6th Edition
Mrvčić, J., Stanzer, D., Božić, D. i Stehlik-Tomas, V. (2008). Whey - raw material for the production of baker starter-cultures. Mljekarstvo, 58 (2), 117-130. Preuzeto s https://hrcak.srce.hr/23049
MLA 8th Edition
Mrvčić, Jasna, et al. "Whey - raw material for the production of baker starter-cultures." Mljekarstvo, vol. 58, br. 2, 2008, str. 117-130. https://hrcak.srce.hr/23049. Citirano 05.12.2020.
Chicago 17th Edition
Mrvčić, Jasna, Damir Stanzer, Dragana Božić i Vesna Stehlik-Tomas. "Whey - raw material for the production of baker starter-cultures." Mljekarstvo 58, br. 2 (2008): 117-130. https://hrcak.srce.hr/23049
Harvard
Mrvčić, J., et al. (2008). 'Whey - raw material for the production of baker starter-cultures', Mljekarstvo, 58(2), str. 117-130. Preuzeto s: https://hrcak.srce.hr/23049 (Datum pristupa: 05.12.2020.)
Vancouver
Mrvčić J, Stanzer D, Božić D, Stehlik-Tomas V. Whey - raw material for the production of baker starter-cultures. Mljekarstvo [Internet]. 2008 [pristupljeno 05.12.2020.];58(2):117-130. Dostupno na: https://hrcak.srce.hr/23049
IEEE
J. Mrvčić, D. Stanzer, D. Božić i V. Stehlik-Tomas, "Whey - raw material for the production of baker starter-cultures", Mljekarstvo, vol.58, br. 2, str. 117-130, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23049. [Citirano: 05.12.2020.]
Puni tekst: hrvatski, pdf (383 KB) str. 117-130 preuzimanja: 1.343* citiraj
APA 6th Edition
Mrvčić, J., Stanzer, D., Božić, D. i Stehlik-Tomas, V. (2008). Sirutka - sirovina za proizvodnju starter kultura za pekarstvo. Mljekarstvo, 58 (2), 117-130. Preuzeto s https://hrcak.srce.hr/23049
MLA 8th Edition
Mrvčić, Jasna, et al. "Sirutka - sirovina za proizvodnju starter kultura za pekarstvo." Mljekarstvo, vol. 58, br. 2, 2008, str. 117-130. https://hrcak.srce.hr/23049. Citirano 05.12.2020.
Chicago 17th Edition
Mrvčić, Jasna, Damir Stanzer, Dragana Božić i Vesna Stehlik-Tomas. "Sirutka - sirovina za proizvodnju starter kultura za pekarstvo." Mljekarstvo 58, br. 2 (2008): 117-130. https://hrcak.srce.hr/23049
Harvard
Mrvčić, J., et al. (2008). 'Sirutka - sirovina za proizvodnju starter kultura za pekarstvo', Mljekarstvo, 58(2), str. 117-130. Preuzeto s: https://hrcak.srce.hr/23049 (Datum pristupa: 05.12.2020.)
Vancouver
Mrvčić J, Stanzer D, Božić D, Stehlik-Tomas V. Sirutka - sirovina za proizvodnju starter kultura za pekarstvo. Mljekarstvo [Internet]. 2008 [pristupljeno 05.12.2020.];58(2):117-130. Dostupno na: https://hrcak.srce.hr/23049
IEEE
J. Mrvčić, D. Stanzer, D. Božić i V. Stehlik-Tomas, "Sirutka - sirovina za proizvodnju starter kultura za pekarstvo", Mljekarstvo, vol.58, br. 2, str. 117-130, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23049. [Citirano: 05.12.2020.]

Sažetak
The possibility of production Lactic acid bacteria (LAB), which are suitable for breadmaking on whey was researched and compared to the results achieved in modified MRS medium. The growth and fermentation activities of Leuconostoc meseteroides L-3, Lactobacillus brevis L-62 and Lactobacillus plantarum L-73 were examined by monitoring lactic and acetic acid production in fermentation broth and in sourdough. Presented results show that deproteinized whey is suitable for LAB production. The best biomass yield (1,7 g/L) and lactic acid production (9,15 mg/mL) was achieved with L. plantarum L-73. Better flavour, elasticity and shelf life of bread made with whey-based starters compared to the classical yeast-monoculture based bread were determined by sensory analysis (DLG method).

Ključne riječi
whey; Lactobacillus; starter; lactic acid

Hrčak ID: 23049

URI
https://hrcak.srce.hr/23049

[hrvatski]

Posjeta: 2.715 *