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Mlečnokislinska fermentacija sadja in zelenjave
Plaskan, Sara (Author), Jamnik, Polona (Mentor) More about this mentor... This link opens in a new window

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Abstract
Diplomsko delo zajema pregled objav na temo mlečnokislinske fermentacije sadja in zelenjave. Na splošno so predstavljene mlečnokislinske bakterije in mlečnokislinska fermentacija. Poudarek je na mlečnokislinski fermentaciji sadnih in zelenjavnih substratov in na vplivih, ki jih ima na sestavo substratov. Navedene so spremembe bioaktivnih komponent in metaboliti mlečnokislinskih bakterij. Predstavljeno je, zakaj sta sadje in zelenjava dobra substrata za prenos mlečnokislinskih bakterij in katere so morebitne slabosti mlečnokislinske fermentacije. Teoretični del vključuje tudi poglavje o uporabi odpadkov agroživilske industrije kot novih substratov za mlečnokislinsko fermentacijo. V eksperimentalnem delu pa je bil postavljen bioproces mlečnokislinske fermentacije na primeru soka iz rdečega zelja in soka iz črnega korenja. Ustreznost obeh substratov za mlečnokislinsko fermentacijo je bila potrjena z merjenjem pH in določanjem števila mlečnokislinskih bakterij vrste Lactobacillus plantarum kot starterske kulture. Pri soku iz črnega korenja je bila dokazana tudi spontana fermentacija z avtohtonimi mlečnokislinskimi bakterijami.

Language:Slovenian
Keywords:mlečnokislinska fermentacija, bioaktivne komponente, sadje, zelenjava, zelenjavni sokovi, sok rdečega zelja, sok črnega korenja
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[S. Plaskan]
UDC:579.67:663.8:641.1
COBISS.SI-ID:4943480 Link is opened in a new window
Views:540
Downloads:214
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Secondary language

Language:English
Title:Lactic acid fermentation of fruits and vegetables
Abstract:
This thesis encompasses an overview of publications examining the process of lactic acid fermentation of fruits and vegetables. It includes a general overview of lactic acid bacteria and the process of lactic acid fermentation. The focus is on lactic acid fermentation of fruit and vegetable substrates and on the influence that the process has on the composition of the substrates. It involves a list of changes concerning bioactive components and metabolites of lactic acid bacteria. It illustrates why fruits and vegetables make good substrates for the transfer of lactic acid bacteria and lists the possible disadvantages of lactic acid fermentation. Additionally, the theoretical part includes a chapter on the use of agroindustry waste as new substrates for lactic acid fermentation. The practical part of the thesis is dedicated to the bioprocess of lactic acid fermentation using red cabbage juice and black carrot juice. The suitability of both substrates for lactic acid fermentation was established by pH measurements and the number of lactic acid bacteria Lactobacillus plantarum as starter cultures. A spontaneous fermentation with autochthonous lactic acid bacteria was observed in the case of black carrot juice samples.

Keywords:lactic acid fermentation, bioactive components, fruits, vegetables, vegetable juices, red cabbage juice, black carrot juice

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