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Starterske kulture za izdelavo jogurta z blago kislino
Rugelj, Ana (Author), Rogelj, Irena (Mentor) More about this mentor... This link opens in a new window

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Abstract
Starterske kulture za jogurt z nizko kislino so kombinacija različnih sevov tipičnih vrst bakterij jogurtove kulture, Streptococcus thermophilus in Lactobacillus delbrueckii subsp. bulgaricus. Bakteriji živita v sožitju in dodani v mleko sprožita mlečnokislinsko fermentacijo in nastanek fermentiranega mleka ustreznih senzoričnih lastnosti, kot so stabilna tekstura in prijeten okus jogurta. Tvorba primerne teksture je odvisna predvsem od ustrezne sestave vhodne surovine in tvorbe eksopolisaharidov (EPS), medtem ko so za ustrezen okus najbolj pomembni metaboliti bakterij jogurtove kulture, kot so mlečna kislina, acetaldehid in diacetil, ki nastajajo med mlečnokislinsko fermentacijo. Proizvajalci starterskih kultur za proizvodnjo jogurta z nizko kislino ponujajo posebne mešanice sevov, ki dajejo jogurtu viskozno strukturo in za jogurt z nizko kislino značilen blag okus. Ta je med prebivalci zahodnih držav, ki so vajeni bolj blagih okusov, bolj priljubljen, obenem pa sladek okus izdelka omogoča tudi nižji dodatek sladkorja pri sadnih jogurtih, kar je skladno s smernicami zdravega prehranjevanja.

Language:Slovenian
Keywords:starterske kulture, jogurt, mlečnokislinske bakterije, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, mlečnokislinska fermentacija
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[A. Rugelj]
UDC:637.146.33/.34:579.67
COBISS.SI-ID:4940920 Link is opened in a new window
Views:320
Downloads:67
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Secondary language

Language:English
Title:Starter cultures for the production of mild yoghurt
Abstract:
Starter cultures for mild yoghurt are a combination of various strains of the typical bacteria of the yogurt culture, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These two species live in coexistence and when added to milk trigger lactic acid fermentation and formation of fermented milk of appropriate sensory properties, such as stable texture and pleasant taste. The textural attributes depend on composition of milk and production of exopolysaccharides (EPS) by yoghurt bacteria, whereas lactic acid, acetaldehyde and diacetyl represent some of the most characteristic flavour components that are produced during lactic acid fermentation. For the purpose of producing mild yoghurt, producers of starter cultures offer mixes of yoghurt bacteria that give yoghurt high viscosity and mild taste. This kind of yoghurt is more popular among inhabitants of the Western countries, who are used to milder taste. At the same time the sweet taste of the product also allows a lower addition of sugar in fruit yogurt, which is in accordance with the guidelines of healthy eating.

Keywords:starter cultures, yoghurt, lactic acid bacteria, Streptococcus thermophiles, Lactobacillus delbrueckii subsp. bulgaricus, lactic acid fermentation

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