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master's thesis
Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:001498
Jelačić, Nives
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

Jelačić, N. (2021). Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:001498

Jelačić, Nives. "Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:001498

Jelačić, Nives. "Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:001498

Jelačić, N. (2021). 'Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:001498

Jelačić N. Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:001498

N. Jelačić, "Optimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:001498

Metadata
TitleOptimiranje uvjeta proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru
Title (english)The optimisation of process parameters in kefir drink production in horizontal rotating tubular bioreactor
AuthorNives Jelačić
MentorMladen Pavlečić (mentor)
Committee memberAntonija Trontel (predsjednik povjerenstva)
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 country2021-12-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kefirni napitak je fermentirani proizvod s blagotvornim učinkom na zdravlje. Dobiva se fermentacijom hranjive podloge u kojoj se nalazi šećer djelovanjem združene kulture mikroorganizama koja se sastoji od bakterija octene kiseline, bakterija mliječne kiseline te kvasaca. Zrnca korištena za ovaj rad su iz kućnog uzgoja i nije poznat točan mikrobiološki sastav. Preliminarnim istraživanjima u manjem mjerilu utvrđena je optimalna količina početne količine inokuluma od 10 % (m/V) koja je potom korištena za daljnja istraživanja u horizontalnom rotirajućem cijevnom bioreaktoru (HRCB-u). U ovom diplomskom radu također je ispitana mogućnost proizvodnje kefirnog napitka u ovoj vrsti bioreaktora pri čemu je ispitivan utjecaj procesnih parametara kao što su brzina okretanja (3, 5, 7 okr/min) te vrsta rotacije biorekatora (kontinuirana ili intervalna). Najbolji rezultati ostvareni su u slučaju kada je korištena intervalna rotacija s 3 minute rotacije pri čemu je brzina okretanja bioreaktora iznosila 7 okr/min. Ovim istraživanjem dokazana je mogućnost korištenja HRCB-a u biotehnološkoj proizvodnji kefirnog napitka.
Abstract (english)
Kefir drink is fermented product with a benefitial health effect. It is made by fermentation of nutrient medium which contains sugar by the action of a mixed culture of microorganisms consisting of acetic acid bacteria, lactic acid bacteria and yeasts. The grains used in this research are from domestic cultivation and the exact microbiological composition is unknown. By preliminary research in smaller scale the optimal initial inoculum of 10 % (m/V) was determined, and was then used for further reaearch in a horizontal rotating tubular bioreactor (HRTB). In this master thesis also the possibility of kefir drink production in this bioreactor type was examined, where the influence of process parameters such as rotation speed (3, 5, 7 rpm) and bioreactor rotation type (continuous or interval) was also examined. The best results were obtained when interval rotation with 3 minutes of rotation was used, where the rotation speed was set to 7 rpm. This research proved the possibility of using HRTB in the biotechnological kefir drink production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:001498
Study programmeTitle: Biotechnology; specializations in: Biochemical Engineering
Course: Biochemical Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-12-02 14:23:29