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undergraduate thesis
Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:133432
Kožić, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Kožić, K. (2015). Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:133432

Kožić, Kristina. "Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:133432

Kožić, Kristina. "Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:133432

Kožić, K. (2015). 'Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:133432

Kožić K. Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:133432

K. Kožić, "Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:133432

Metadata
TitleFermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima
Title (english)Fermentation of rice, almond, cow and walnut milks inoculated with kefir grains
AuthorKristina Kožić
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2015-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Engineering
Abstract
Kefir je fermentirani mliječni napitak dobiven djelovanjem združene kulture bakterija mliječne kiseline i kvasaca, simbiotički snažno povezanih u strukturu koja se naziva kefirna zrnca. Sastav kefira različit je ovisno o čimbenicima kao što su tip mlijeka i mikrobiološki sastav radne kulture (kefirna zrnca ili komercijalno dostupna starter kultura). Cilj ovog rada bio je odrediti učinkovitost kefirnih zrnaca kao inokuluma za pripravu kefira od različitih tipova mlijeka (rižinog, bademovog, kravljeg i lješnjakovog). Uzorci mlijeka su inokulirani s 1,25 % kefirnih zrnaca i prirodno fermentirani pri 28°C tijekom 21-og dana uzgoja. Uočeno je da su promjene pH vrijednosti bile povezane sa simbiotskim metaboličkim aktivnostima bakterija i kvasaca te linearni odnos prinosa biomase kefirnih zrnaca i povećanja koncentracije glukonske, mliječne i octene kiseline. Rižino, bademovo i lješnjakovo mlijeko mogu poslužiti kao hranjiva podloga za proizvodnju napitaka sličnih kefiru proizvedenom na mlijeku
Abstract (english)
Kefir is a fermented milk beverage produced by action of lactic acid bacteria and yeasts that exist in powerful symbiotic association in kefir grains. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain or commercial starter culture). The aim of the present study was to evaluate the use of kefir grains as inoculum for the preparation of different milk types (rice, almond, cow and walnut) kefir. Milk samples were fermented naturally at 28 oC with 1.25 % kefir grains over a period up to 21 days. Changes in pH were related to the symbiotic metabolic activities of bacteria and yeasts. The yield of kefir grain biomass increased with fermentation time resulting in linear increment of gluconic, lactic and acetic acid formation. Rice, almond and walnut milks may serve as culture medium for the production of kefir-like beverages similar to milk kefir.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:133432
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-12-15 11:01:10