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Izraba odpadne kisle sirotke za gojenje laktobacilov s probiotičnim potencialom
ID Žohar, Tjaša (Avtor), ID Bogovič Matijašić, Bojana (Mentor) Več o mentorju... Povezava se odpre v novem oknu, ID Fanedl, Lijana (Komentor)

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Izvleček
Kisla sirotka je tekoč stranski produkt, ki nastane pri fermentaciji ali kisli koagulaciji mleka z dodatkom organske ali anorganske kisline. V primerjavi z obdelavo sladke sirotke je predelava kisle sirotke veliko zahtevnejša, predvsem zaradi večje vsebnosti mlečne kisline, ki otežuje proces sušenja. Kisla sirotka je zato pogosteje obravnavana kot odpadek in predstavlja ekološko obremenitev oziroma strošek za proizvajalca. Namen magistrskega dela je bil raziskati uporabnost kisle sirotke, ki nastane pri industrijski izdelavi skute, za gojenje bakterij s probiotičnim potencialom. V manjšem merilu smo najprej pokazali, da so bili vsi izbrani sevi sposobni rasti v gojišču iz kisle sirotke. Obogatitev kisle sirotke s kvasnim ekstraktom in/ali mešanico mineralov je izboljšala rast sevov Lactiplantibacillus plantarum in seva Lacticaseibacillus rhamnosus IM239, ni pa vplivala na rast seva Lactobacillus paragasseri IM105. V večjem merilu smo nato z gojenjem v bioreaktorju pokazali, da je bil izplen živih bakterij boljši, če tekom fermentacije vrednosti pH nismo uravnavali. Ugotovili smo tudi, da so testirane bakterije, odvzete na začetku stacionarne faze rasti, bolje preživele liofiliziranje, če smo jim tekom gojenja uravnavali vrednost pH na 6,5, medtem ko pri kulturah, odvzetih po 24-ih urah, vpliv vrednosti pH ni bil tako izrazit. Z raziskavo smo tako potrdili potencial kisle sirotke za industrijsko gojenje mlečnokislinskih bakterij.

Jezik:Slovenski jezik
Ključne besede:kisla sirotka, stranski produkt, uporaba sirotke, laktobacili, probiotične bakterije, bioproces, kvasni ekstrakt, mikrobiološke metode, bioreaktor
Vrsta gradiva:Magistrsko delo/naloga
Tipologija:2.09 - Magistrsko delo
Organizacija:BF - Biotehniška fakulteta
Kraj izida:Ljubljana
Založnik:[T. Žohar]
Leto izida:2021
PID:20.500.12556/RUL-127680 Povezava se odpre v novem oknu
UDK:637.344:602.4:579.864
COBISS.SI-ID:67500291 Povezava se odpre v novem oknu
Datum objave v RUL:19.06.2021
Število ogledov:1074
Število prenosov:90
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
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Sekundarni jezik

Jezik:Angleški jezik
Naslov:Use of waste acid whey for the cultivation of lactobacilli with probiotic potential
Izvleček:
Acid whey is a liquid fraction that remains after the fermentation of milk or the addition of organic or mineral acids to milk. The processing of acid whey is much more challenging than the processing of sweet whey, mainly because of the higher lactic acid content, which obstructs the drying process. Acid whey is, therefore, more often considered as waste, and as such as an ecological burden for the environment and an unwanted cost for the manufacturer. The purpose of this study was to investigate the possibility of using acid whey as a culture medium for probiotic bacteria. The acid whey used was the by-product of an industrial-sized production of cottage cheese. We first showed on a smaller scale that the chosen bacterial strains were able to grow in an acid whey medium. The addition of yeast extract and/or a mixture of minerals improved the growth of the Lactiplantibacillus plantarum strains and the Lacticaseibacillus rhamnosus IM239 strain, but it did not affect the growth of the Lactobacillus paragasseri IM105 strain. Then we showed on a larger scale that the yield of live bacteria was higher if the pH value was not regulated during the fermentation in a bioreactor. We also showed that the bacteria samples collected at the beginning of the stationary growth phase had a higher survival rate during freeze-drying if their pH value was adjusted to 6,5 during the fermentation. However, in the samples collected after 24 hours the pH value had a smaller effect on the survival rate during freeze-drying. With the study we thus confirmed that acid whey can be used as a growth medium for the cultivation of lactic acid bacteria.

Ključne besede:acid whey, by-product, whey utilization, lactobacilli, probiotic bacteria, bioprocess, yeast extract, microbiological methods, bioreactor

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