prikaz prve stranice dokumenta Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju
  Download
PDF 1.1 MB
undergraduate thesis
Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:000462
Trčak, Mihaela
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

Trčak, M. (2017). Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:000462

Trčak, Mihaela. "Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:000462

Trčak, Mihaela. "Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:000462

Trčak, M. (2017). 'Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:000462

Trčak M. Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:000462

M. Trčak, "Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:000462

Metadata
TitleUzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju
Title (english)Cultivation of kefir grains and kombucha coculture in black tea
AuthorMihaela Trčak
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 country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kombucha i kefir su tradicionalni fermentirani napitci dobiveni djelovanjem združenih kultura bakterija octene, mliječne kiseline i kvasaca. U ovom je radu proučavan uzgoj kokulture kombuche i kefirnih zrnaca na crnom čaju te je tijekom uzgoja praćena promjena pH vrijednosti, koncentracije etanola, octene, glukonske i mliječne kiseline u aerobnim uvjetima uzgoja tijekom 12 dana. Određen je i prinos bakterijske celuloze sintetizirane u kokulturi kefirnih zrnaca i kombuche. Međudjelovanje mikroorganizama u kokulturi može pozitivno i negativno djelovati na metaboličke funkcije, sintezu organskih spojeva i bakterijske celuloze. Sniženje pH vrijednosti je rezultat metaboličkih aktivnosti kvasaca i bakterija octene i mliječne kiseline. Debljina i prinos bakterijske celuloze su se povećavali tijekom fermentacije.
Abstract (english)
Kombucha and kefir are traditional fermented drinks produced by adding symbiotic cultures of acetic and lactic acid bacteria, and yeast to medium. This work studies cultivation of coculture kombucha and kefir grains in black tea in aerobic conditions over a period up to 12 days and observes changes in pH value, ethanol, acetic acid, gluconic acid and lactic acid concentration. Yeald of bacterial cellulose in coculture of kombucha and kefir grains was also determined. Possible interactions of microorganisms in coculture can have positive or negative impact on metabolic functions, organic acid production and bacterial cellulose synthesis. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic or lactic acid bacteria.The thickness and yield of bacterial cellulose obtained increased with fermentation time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:000462
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
Terms of useLicence In copyright icon
Created on2017-09-12 08:54:12