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The influence of the different initial probiotic bacteria concentration on sweet whey fermentation

Bojan Matijević   ORCID icon orcid.org/0000-0002-1419-5609 ; Polytechnic of Karlovac, Karlovac, Croatia
Katarina Lisak   ORCID icon orcid.org/0000-0002-8465-5551
Rajka Božanić   ORCID icon orcid.org/0000-0002-3387-0315
Ljubica Tratnik

Puni tekst: hrvatski, pdf (473 KB) str. 387-401 preuzimanja: 817* citiraj
APA 6th Edition
Matijević, B., Lisak, K., Božanić, R. i Tratnik, Lj. (2008). Utjecaj različitih početnih koncentracija probiotičkih bakterija na fermentaciju slatke sirutke. Mljekarstvo, 58 (4), 387-401. Preuzeto s https://hrcak.srce.hr/30639
MLA 8th Edition
Matijević, Bojan, et al. "Utjecaj različitih početnih koncentracija probiotičkih bakterija na fermentaciju slatke sirutke." Mljekarstvo, vol. 58, br. 4, 2008, str. 387-401. https://hrcak.srce.hr/30639. Citirano 03.12.2020.
Chicago 17th Edition
Matijević, Bojan, Katarina Lisak, Rajka Božanić i Ljubica Tratnik. "Utjecaj različitih početnih koncentracija probiotičkih bakterija na fermentaciju slatke sirutke." Mljekarstvo 58, br. 4 (2008): 387-401. https://hrcak.srce.hr/30639
Harvard
Matijević, B., et al. (2008). 'Utjecaj različitih početnih koncentracija probiotičkih bakterija na fermentaciju slatke sirutke', Mljekarstvo, 58(4), str. 387-401. Preuzeto s: https://hrcak.srce.hr/30639 (Datum pristupa: 03.12.2020.)
Vancouver
Matijević B, Lisak K, Božanić R, Tratnik Lj. Utjecaj različitih početnih koncentracija probiotičkih bakterija na fermentaciju slatke sirutke. Mljekarstvo [Internet]. 2008 [pristupljeno 03.12.2020.];58(4):387-401. Dostupno na: https://hrcak.srce.hr/30639
IEEE
B. Matijević, K. Lisak, R. Božanić i Lj. Tratnik, "Utjecaj različitih početnih koncentracija probiotičkih bakterija na fermentaciju slatke sirutke", Mljekarstvo, vol.58, br. 4, str. 387-401, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/30639. [Citirano: 03.12.2020.]

Sažetak
Whey is nutritiously very high-quality secondary product from cheese making which is not used enough in human diet. When the fermentation is performed with probiotic bacteria it additionally increases its nutritional and health values. This research examines the influence of different amount of inoculum addition (2.5, 5 and 7.5 %) of monoculture Lactobacillus acidophilus La-5 or Bifidobacterium animalis subsp. lactis BB-12, on the course of fermentation of reconstitued sweet whey at 37 °C. During fermentation and 28 days of cool storage fermented whey pH value, titratable acidity and the viable cells count was monitored. Fermentation with 7.5 % inoculum of monoculture Lactobacillus acidophilus La-5 lasted the shortest (about 13.3 hours), while the fermentation with 2.5 % inoculum lasted the longest (about 15.5 hours). The viable cells count of Lactobacillus acidophilus La-5 cells in all whey samples has increased during fermentation for about 1.3 log CFU/mL and at the end of fermentation was about 8.5 log CFU/mL. Whey fermentation with 7.5 % added inoculum of monoculture Bifidobacterium animalis subsp. lactis BB-12 showed no difference in duration time in comparison to whey fermentation with 2.5 % inoculum addition. The viable cells count of Bifidobacterium animalis subsp. lactis BB-12 has increased during fermentation for about 0.9 log CFU/mL and at the end of fermentation was about 8.7 log CFU/mL. The amount of inoculum had no influence on survival of probiotic bacteria in fermented whey regardless of monoculture used.

Ključne riječi
whey; probiotics; inoculum; fermentation; survival

Hrčak ID: 30639

URI
https://hrcak.srce.hr/30639

[hrvatski]

Posjeta: 1.660 *