prikaz prve stranice dokumenta Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka
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master's thesis
Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:593910
Presečan, Senka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Presečan, S. (2010). Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:593910

Presečan, Senka. "Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:593910

Presečan, Senka. "Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:593910

Presečan, S. (2010). 'Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:593910

Presečan S. Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:593910

S. Presečan, "Prebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:593910

Metadata
TitlePrebiotički učinak meda i antagonizam probiotičke bakterije Lactobacillus casei prema Listeria monocytogenes tijekom čuvanja fermentiranih mlijeka
Title (english)Prebiotic effect of honey and antagonistic effect of Lactobacillus casei against Listeria monocytogenes during storage of fermented milks
AuthorSenka Presečan
MentorJovica Hardi (mentor)
MBZ: 111205
MentorVedran Slačanac (komentor)
Committee memberVinko Krstanović
MBZ: 235062
Committee memberJovica Hardi
MBZ: 111205
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je istražen utjecaj probiotičkih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda u udjelima od 2 % i 5 % prema patogenoj bakteriji Listeria monocytogenes. Za inokulaciju mlijeka korištena je monokultura Lactobacillus casei. Praćena je promjena aktivne kiselosti, titracijske kiselosti, te promjena broja probiotičkih bakterija nakon 25 sati fermentacije (nulti dan), te tijekom 21 dana čuvanja. Utvrđen je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka. Pri tome je utjecaj kestenovog meda bio izražajniji od bagremovog meda. Probiotički napitak od kozjeg mlijeka s dodatkom kestenovog meda je pokazao jači inhibitorni učinak u usporedbi s probiotičkim napitkom od kravljeg i sojinog mlijeka s dodatkom kestenovog meda, a pri tome je inhibicijski učinak jače bio izražen kod udjela meda od 5 %.
Abstract (english)
Antagonistic effect of fermented cow's, goat's and soy milk with addition of acacia and chestnut honey (2 and 5%) against pathogen Listeria monocytogenes was examined. Milk was fermented by the use of Lactobacillus casei. Changes in pH values, titrable acidity and viable cells number were measured after 25 hours of fermentation, as well as during 21 days of storage. Addition of honey positively influenced on fermentation rate in cow's, goat's and soy milk. Chestnut honey stronger influenced to enhance of fermentation rate than chestnut honey. Probiotic beverage produced from goat’s milk with acacia honey strongly inhibited the growth of Listeria monocytogenes compared with these of cow’s and soy milk. Inhibitory potential was better expressed in the case of 5% of chestnut honey addition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:593910
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-09 08:47:40