Inhibicija bakterije Yersinia enterocolitica bifidogenim kravljim, kozjim i sojinim mlijekom s dodatkom meda tijekom čuvanja (CROSBI ID 370694)
Ocjenski rad | diplomski rad
Podaci o odgovornosti
Kanižaj, Marijana
Hardi, Jovica
Lučan, Mirela
hrvatski
Inhibicija bakterije Yersinia enterocolitica bifidogenim kravljim, kozjim i sojinim mlijekom s dodatkom meda tijekom čuvanja
U radu je istražen utjecaj probiotickih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda prema patogenoj bakteriji Yersinia enterocolitica. Za inokulaciju mlijeka korištena je monokultura Bifidobacterium bifidum Bb-12. Za pripremu probiotickih napitaka korišteno je UHT sterilizirano kravlje mlijeko s 2, 8% mlijecne masti, UHT sterilizirano kozje mlijeko s 3, 2% mlijecne masti, te sojino mlijeko s 2, 2% masti, a med je dodavan u udjelima od 5 i 10%. Fermentacija je vodena na 37 °C u trajanju od 25 sati, a odredivana je promjena aktivne kiselosti, titracijske kiselosti kao i promjena broja probiotickih bakterija. Sva mjerenja su se provodila nakon 25 sati fermentacije (nulti dan), 7. dan, 14. i 21. dan. Utvrden je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka, pri cemu je utjecaj kestenovog meda bio izražajniji od bagremovog. Probioticki napitak od kozjeg mlijeka s dodatkom kestenovog meda je pokazao jaci inhibitorni ucinak u usporedbi s probiotickim napitkom od kravljeg i sojinog mlijeka, s dodatkom meda, a pri tome je inhibicijski ucinak jace bio izražen kod udjela meda od 5%.
kravlje; kozje i sojino mlijeko; Bifidobacterium bifidum Bb-12; med; Yersinia enterocolitica; inhibicija; čuvanje
nije evidentirano
engleski
Inhibition bacteria Yersinia enterocolitica with the cow, goat and soy bifidogenic milk with the addition of honey during storage
The influence of probiotic fermented milk beverages of cow, goat and soy milk with acacia and chestnut honey addition against pathogenic Yersinia enterocolitica was examined in this work. For the milk inoculation was used monoculture Bifidobacterium bifidum Bb-12. Probiotic drink was produced from UHT sterilized cow milk with 2.8% milk fat, UHT sterilized goat milk with 3.2% milk fat and UHT sterilized soy milk with 2.2% fat and honey was added with 5 and 10 percentages. During 25-hours of fermentation at 37 °C, pH-value, acidity and changes of number probiotic bacterium were measured. All changes ware measured after 25 hours of fermentation (0 th day), 7 th day, 14 th and 21st day. Addition of honey had high influence on course and velocity of fermentation cow, goat and soy milk; chestnut honey has stronger influence in comparison with acacia honey. Probiotic fermented milk beverages of cow milk with chestnut honey addition have shown stronger inhibitory influence in comparison with probiotic fermented milk beverages of goat and soy milk with chestnut honey addition; addition of chestnut honey with 5 percentage have stronger inhibitory influence.
cow; goat and soy milk; Bifidobacterium bifidum Bb-12; honey; Yersinia enterocolitica; inhibition of growth; storage.
nije evidentirano
Podaci o izdanju
44
30.10.2009.
obranjeno
109:112195
Podaci o ustanovi koja je dodijelila akademski stupanj
Prehrambeno-tehnološki fakultet Osijek
Osijek
