diplomsko delo univerzitetnega študijskega programa
Marjetka Gajšek (Author), Andreja Goršek (Mentor), Maja Leitgeb (Co-mentor)

Abstract

Povzetek V prvem delu raziskav smo določali optimalno temperaturo fermentacije mleka s kefirnimi zrni, pri kateri dosežemo največjo koncentracijo etanola. Določili smo tudi kinetični model (Gompertzova funkcija), ki najbolje opiše zvezo med hitrostjo rasti mikroorganizmov in koncentracijo etanola. Poskuse smo izvajali v šaržnem reaktorju (reakcijski kalorimeter RC1) pri predhodno določenih pogojih (začetna masna koncentracija zrn, vrtilna frekvenca mešala). V nadaljevanju smo iskali režim mešanja, s katerim dosežemo maksimalno koncentracijo etanola. Izvajali smo 24-urne eksperimente. Pri optimalnih procesnih pogojih smo v drugi fazi raziskav spremljali vpliv trajanja fermentacije na vsebnost kefirana v kefirnih zrnih. Razvili smo modificirano metodo izolacije kefirana iz kefirnih zrn. Ugotovili smo, da se z daljšanjem fermentacijskega časa vsebnost kefirana v kefirnih zrnih povečuje.

Keywords

kefirna zrna;mikroorganizmi;kinetični parametri;

Data

Language: Slovenian
Year of publishing:
Source: Maribor
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [M. Gajšek]
UDC: 541.127:66.098(043.2)
COBISS: 14344214 Link will open in a new window
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Downloads: 248
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Other data

Secondary language: English
Secondary title: Flavoring components and extracellular exopolysaccharides in fermented dairy drink
Secondary abstract: In the first part of the research we determined the optimal temperature of milk fermentation with kefir grains, where the highest concentration of ethanol was achieved. We also set the kinetic model (Gompertz function), which best describes the relationship between growth rate of microorganisms and ethanol mass concentration. All experiments were performed in a laboratory batch reactor (reaction calorimeter RC1) under previously determined optimal process conditions (temperature, rotational frequency of the stirer, initial kefir grains mass concentration). In addition, we determined the mixing regime, where the highest ethanol concentration was found. We performed 24-hour experiments. In the second stage of the research at optimum process conditions the influence of fermentation time on the content of the kefiran in kefir grains was investigated. We have developed a modified method for isolation of kefiran from kefir grains. We found that increased fermentation time results in an increased content of kefiran in kefir grains.
Secondary keywords: kefir grains;mikroorganisms;kinetic parameters;kefiran;
URN: URN:SI:UM:
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: 65 f.
Keywords (UDC): mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;
ID: 1012023