diplomsko delo
Nina Šiškovič (Author), Barbara Jeršek (Reviewer), Rajko Vidrih (Mentor)

Abstract

Namen diplomskega dela je bil opisati lastnosti ocetnokislinskih bakterij ter mikrobno združbo v jabolčnem in balzamičnem kisu. Kis je razredčena raztopina ocetne kisline, ki nastane po biološkem postopku z zaporednima fermentacijama. Najprej poteče alkoholna fermentacija, pri kateri kvasovke pretvorijo fermentativne sladkorje v etanol, zatem pa še ocetnokislinska fermentacija, kjer ocetnokislinske bakterije iz etanola proizvedejo ocetno kislino. Poglaviten pomen v proizvodnem procesu in posledično pri senzoričnih lastnostih kisa ima sestava mikrobne združbe. V jabolčnem in balzamičnem kisu prevladujejo ocetnokislinske bakterije. Mikrobno združbo jabolčnega kisa v največji meri sestavljajo bakterije vrst Acetobacter pasteurianus, Komagataeibacter oboedinens in K. saccharivorans, medtem ko so v balzamičnem kisu najpogosteje prisotne bakterije vrst Gluconobacter europaeus, A. pasteurianus in A. malorum. Poleg ocetnokislinskih bakterij so v kisu prisotne tudi kvasovke in mlečnokislinske bakterije. V jabolčnem kisu so najpogosteje prisotne kvasovke vrst Saccharomyces ludwigii, S. cerevisiae, Candida ethanolica in Pichia membranifaciens ter mlečnokislinske bakterije rodov Lactobacillus in Oenococcus. V balzamičnem kisu se pojavljajo kvasovke vrst C. lactis-condensi, C. stellata, Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. rouxii in S. cerevisiae.

Keywords

kis;jabolčni kis;balzamični kis;alkoholna fermentacija;ocetnokislinska fermentacija;ocetnokislinske bakterije;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [N. Šiškovič]
UDC: 663.318:663.242+579.2
COBISS: 4833656 Link will open in a new window
Views: 1791
Downloads: 669
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Other data

Secondary language: English
Secondary title: Diversity and characteristics of microbial community in apple and balsamic vinegar
Secondary abstract: The aim of the thesis was to present the properties of acetic acid bacteria and microbial community in apple and balsamic vinegar. Vinegar is a solution of acetic acid that is processed through completion of sequential fermentations. Firstly, in alcoholic fermentation yeasts convert fermentative sugars to ethanol, followed by acetic acid fermentation, where the acetic acid is produced from ethanol by acetic acid bacteria. The diversity of acetic acid bacteria has significant affect in the production process and consequently also on sensory properties of the vinegar. Acetic acid bacteria predominate in both vinegars. The microbial community of apple cider is mostly made up of species Acetobacter pasteurianus, Komagataeibacter oboedinens, and K. saccharivorans, while species Gluconobacter europaeus, A. pasteurianus and A. malorum are most frequently present in balsamic vinegar. Besides acetic acid bacteria in vinegar, there are also found yeast and lactic acid bacteria. The most frequently present yeasts species in apple vinegar are Saccharomyces ludwigii, S. cerevisiae, Candida ethanolica and Pichia Membranifaciens, while the most frequently lactic acid bacteria genus present are Oenococcus and Lactobacillus. In balsamic vinegar appear yeast species C. lactis-condensi, C. stellata, Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. rouxii and S. cerevisiae.
Secondary keywords: vinegar;apple vinegar;balsamic vinegar;alcoholic fermentation;acetic acid fermentation;acetic acid bacteria;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VII, 23 f.
ID: 10910090