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Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk

Rajka Božanić   ORCID icon orcid.org/0000-0002-3387-0315 ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Galja Pletikapić
Sandy Lovković

Puni tekst: engleski, pdf (298 KB) str. 171-179 preuzimanja: 473* citiraj
APA 6th Edition
Božanić, R., Pletikapić, G. i Lovković, S. (2008). Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk. Mljekarstvo, 58 (2), 171-179. Preuzeto s https://hrcak.srce.hr/23062
MLA 8th Edition
Božanić, Rajka, et al. "Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk." Mljekarstvo, vol. 58, br. 2, 2008, str. 171-179. https://hrcak.srce.hr/23062. Citirano 06.04.2020.
Chicago 17th Edition
Božanić, Rajka, Galja Pletikapić i Sandy Lovković. "Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk." Mljekarstvo 58, br. 2 (2008): 171-179. https://hrcak.srce.hr/23062
Harvard
Božanić, R., Pletikapić, G., i Lovković, S. (2008). 'Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk', Mljekarstvo, 58(2), str. 171-179. Preuzeto s: https://hrcak.srce.hr/23062 (Datum pristupa: 06.04.2020.)
Vancouver
Božanić R, Pletikapić G, Lovković S. Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk. Mljekarstvo [Internet]. 2008 [pristupljeno 06.04.2020.];58(2):171-179. Dostupno na: https://hrcak.srce.hr/23062
IEEE
R. Božanić, G. Pletikapić i S. Lovković, "Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk", Mljekarstvo, vol.58, br. 2, str. 171-179, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23062. [Citirano: 06.04.2020.]
Puni tekst: hrvatski, pdf (298 KB) str. 171-179 preuzimanja: 483* citiraj
APA 6th Edition
Božanić, R., Pletikapić, G. i Lovković, S. (2008). Utjecaj temperature i dodatka glukoze na rast i preživljavanje bakterija BCT kulture u sojinom mlijeku. Mljekarstvo, 58 (2), 171-179. Preuzeto s https://hrcak.srce.hr/23062
MLA 8th Edition
Božanić, Rajka, et al. "Utjecaj temperature i dodatka glukoze na rast i preživljavanje bakterija BCT kulture u sojinom mlijeku." Mljekarstvo, vol. 58, br. 2, 2008, str. 171-179. https://hrcak.srce.hr/23062. Citirano 06.04.2020.
Chicago 17th Edition
Božanić, Rajka, Galja Pletikapić i Sandy Lovković. "Utjecaj temperature i dodatka glukoze na rast i preživljavanje bakterija BCT kulture u sojinom mlijeku." Mljekarstvo 58, br. 2 (2008): 171-179. https://hrcak.srce.hr/23062
Harvard
Božanić, R., Pletikapić, G., i Lovković, S. (2008). 'Utjecaj temperature i dodatka glukoze na rast i preživljavanje bakterija BCT kulture u sojinom mlijeku', Mljekarstvo, 58(2), str. 171-179. Preuzeto s: https://hrcak.srce.hr/23062 (Datum pristupa: 06.04.2020.)
Vancouver
Božanić R, Pletikapić G, Lovković S. Utjecaj temperature i dodatka glukoze na rast i preživljavanje bakterija BCT kulture u sojinom mlijeku. Mljekarstvo [Internet]. 2008 [pristupljeno 06.04.2020.];58(2):171-179. Dostupno na: https://hrcak.srce.hr/23062
IEEE
R. Božanić, G. Pletikapić i S. Lovković, "Utjecaj temperature i dodatka glukoze na rast i preživljavanje bakterija BCT kulture u sojinom mlijeku", Mljekarstvo, vol.58, br. 2, str. 171-179, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23062. [Citirano: 06.04.2020.]

Sažetak
Soymilk was fermented using culture composed of Lactobacillus casei, Bifidobacterium spp. and Streptococcus thermophilus (BCT culture, Chr. Hansen’s, Denmark) at two temperatures 37 °C and 41 °C with and without 5 % of glucose addition. Fermentation was conducted until pH value 4.6 was reached. During fermentation and storage time (28 days at +4 °C) changes of pH values and viable cells counts were observed. All fermentations lasted between 6 and 7.5 hours. At temperature 41 °C fermentation was approximately 1 hour shorter, while glucose addition had reduced fermentation time for 30 minutes. Higher temperature of fermentation, as well as glucose addition, had negligible influence on portions and viable cells count of particular bacterial species in the product. In all fermented soymilk samples the viable cells count of particular bacterial strains was roughly equal: Str. thermophilus have grown the best (~ 108 CFU/mL) while lactobacilli have grown the weakest (~ 105 - 106 CFU/mL). Generally, for soymilk fermentation mainly Str. thermophilus was responsible. On its growth rate glucose addition and higher fermentation temperature had strong positive influence. During 28 days of refrigerated storage, the product was stable. A remarkable decrease of viable cells count of lactobacilli was noticed in the last week of storage.

Ključne riječi
soymilk; Bifidobacterium spp.; Lactobacillus casei; Streptococcus thermophilus; fermentation

Hrčak ID: 23062

URI
https://hrcak.srce.hr/23062

[hrvatski]

Posjeta: 1.498 *