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master's thesis
Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:975443
Kiš, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Kiš, M. (2012). Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš, Maja. "Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš, Maja. "Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš, M. (2012). 'Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš M. Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975443

M. Kiš, "Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975443

Metadata
TitleUtjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta
Title (english)Effect of lactic fermentation on antimicrobial and antioxidant capacity of wheat sourdough
AuthorMaja Kiš
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2012-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Proučavan je utjecaj mliječno-kisele fermentacije s pomoću različitih bakterija mliječne kiseline na antimikrobnu i antioksidativnu aktivnost tijesta. Produkti fermentacije te fenolni spojevi određeni su pomoću HPLC-a te spektrofotometrijski. Antioksidativni kapacitet tijesta određen je DPPH i FRAP metodom, dok je antimikrobno djelovanje određeno mjerenjem zone inhibicije bakterija mliječne kiseline prema test mikroorganizmima, metodom s dvostrukim slojem agara i metodom difuzije. Rezultati su pokazali da bakterije L. buchueri i L. plantarum imaju najjače inhibitorno djelovanje prema plijesnima A. niger i Penicillium sp. Kiselo tijesto od integralnog brašna pokazalo je znatno veću antioksidativnu aktivnost od tijesta od crnog brašna (T- 1100) zbog prisutnosti oko četiri puta veće koncentracije fenolnih spojeva. Ferulinska, p – kumarinska, siringinska i vanilinska kiselina su najviše zastupljene. Tijekom fermentacije dolazi do povećanja koncentracije slobodnih fenolnih kiselina, posebice pri fermentaciji tijesta s pomoću bakterije L. brevis. S druge strane, L. sanfranciscensis tijekom fermentacije potroši slobodne fenolne kiseline što rezultira manjom antioksidativnom aktivnošću.
Abstract (english)
Effect of sourdough fermentation, by different starter culture (lactic acid bacteria), on antioxidant and antimicrobial activity of sourdough was determined and compared with spontaneous fermentation. Fermentation products and total phenols were determined by HPLC and spectrophotometrically. Antioxidant capacity of sourdough was determined with DPPH and FRAP methods, while the antimicrobial effect was conducted on test microorganisms with agar spot test method and agar well-diffusion method. L. buchueri and L. plantarum showed strong antifungal activity against A. niger and Penicillium sp. The antioxidant capacity of the whole-grain sourdough was significantly higher than the T-1100 flour sourdough due to four times higher phenolic acids concentration. Ferulic acid, p-coumaric acid, syringic acid and vannilic acid were identified. The content of free phenolic acids increased during the sourdough fermentation, particularly when L. brevis was used as a starter in sourdough. Free phenolic acids were metabolized during the fermentation by L. sanfranciscensis and that resulted in lower antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:975443
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
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Created on2017-05-09 11:16:58