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

Jasna Mrvčić orcid id orcid.org/0000-0001-8066-5851 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Damir Stanzer
Dragana Božić
Vesna Stehlik-Tomas


Puni tekst: hrvatski pdf 383 Kb

str. 117-130

preuzimanja: 1.708

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Puni tekst: engleski pdf 383 Kb

str. 117-130

preuzimanja: 788

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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

Datum izdavanja:

14.5.2008.

Podaci na drugim jezicima: hrvatski

Posjeta: 4.019 *