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master's thesis
Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:269718
Crnko-Kovač, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

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

Cite this document

Crnko Kovač, K. (2021). Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:269718

Crnko Kovač, Kristina. "Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:269718

Crnko Kovač, Kristina. "Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:269718

Crnko Kovač, K. (2021). 'Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:269718

Crnko Kovač K. Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:269718

K. Crnko Kovač, "Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:269718

Metadata
TitleApplication of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives
Title (croatian)Primjena bakterija mliječne kiseline u razvoju inovativnih proizvoda sličnih jogurtu na bazi proteina krumpira
AuthorKristina Crnko-Kovač
MentorJasna Novak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
The aim of this thesis was to develop innovative potato protein-based dairy fermented alternatives. The composition of nutrient media with modified sources of carbon and nitrogen, essentially from potato, has been optimized to select potential starter cultures in industrial production from a collection of 119 microorganisms, mostly lactic acid bacteria (LAB) and several strains of yeast and fungi. The tested strains were isolated from the plant microenvironments primarily potatoes or their peel as a sustainable source. Additionally, after defining the composition of the non food-grade media, a food-grade food matrix for the laboratory-scale fermentation process was developed. Finally, 4 LAB strains were selected, Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides and Lactococcus lactis subsp. cremoris, for the fermentation process. Strain growth was monitored by determining the number of bacterial colonies (CFU mL-1) and the optical density of the cell suspension (OD600), and by measuring the acidification rate in the experimental media using iCinac instrument. Innovative products have been developed using two different potato protein concentrates, Protafy and KMC Food. Sensory analysis of 4 innovative products was conducted by an expert panel. This work is a contribution to research aimed at the sustainability of potato production using LAB, which are among the most industrially important microorganisms.
Abstract (croatian)
Cilj ovog rada bio je razvoj inovativnih fermentiranih proizvoda na bazi proteina krumpira kao alternativa jogurtu. Optimiran je sastav hranjivih medija s modificiranim izvorima dušika, prvenstveno porijeklom iz krumpira, te ugljika za odabir potencijalnih starter kultura u industrijskoj proizvodnji iz kolekcije mikroorganizama od ukupno 119 sojeva od kojih većina pripada rodovima bakterija mliječne kiseline (BMK), a preostali sojevima kvasca ili funga. Analizirani sojevi su dio mikrobne populacije biljnih mikrookoliša, prvenstveno krumpira i nusproizvoda poput kore krumpira kao sekundarne sirovine. U konačnici odabrana su 4 soja BMK, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides i Leuconostoc pseudomesenteroides, za proces fermentacije inovativnih prehrambenih proizvoda, te je definiran sastav prehrambenog matriksa kao temelj za fermentaciju. Rast sojeva praćen je određivanjem broja bakterijskih kolonija (CFU mL-1) i optičke gustoće suspenzije stanica (OD600), te mjerenjem brzine zakiseljavanja u eksperimentalnim medijima pomoću iCinac uređaja. Inovativni proizvodi su razvijeni korištenjem dva različita koncentrata proteina krumpira komercijalnog naziva Protafy i KMC Food. Senzorsku analizu 4 inovativna proizvoda proveo je stručni panel. Ovaj rad je doprinos istraživanjima s ciljem održivosti proizvodnje krumpira primjenom BMK koji su među industrijski najznačajnijim mikroorganizmima.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:269718
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-05-26 12:33:38