diplomsko delo
Alenka Katrašnik (Author), Tomaž Polak (Mentor), Tomaž Polak (Thesis defence commission member), Mojca Narat (Thesis defence commission member), Polona Jamnik (Thesis defence commission member)

Abstract

Starterska kultura je kultura mikroorganizmov, bakterij, kvasovk in plesni, ki s svojo metabolno aktivnostjo dajo želene učinke med fermentacijo. Uporaba starterskih kultur izboljša razvoj barve, teksturo, vonj in okus končnega izdelka. Pomembno je, da se mikroorganizme, ki so prisotni v starterski kulturi pozna, saj tako lahko predvidimo končne lastnosti izdelka. Suhe salame so v Sloveniji tradicionalni izdelek, v katerih se starterskih kultur ni uporabljalo. Vendar pa je želja po večjih količinah v krajšem času, po standardizaciji izdelkov visoke kakovosti z večjo stabilnostjo, po zagotovljeno dobrih izdelkih in tudi po novih, raznolikih izdelkih pripeljala do uporabe starterskih kultur. Te se čedalje pogosteje uporabljajo, predvsem pri salamah nižjega cenovnega razreda. V diplomskem delu smo torej predstavili same fermentirane suhe salame in njihovo izdelavo. Teorijo smo preslikali tudi v prakso kjer smo izdelane suhe salame senzorično ocenili. Naprej smo se zelo na kratko dotaknili samih biokemijskih reakcij med fermentacijo in najpogostejših mikroorganizmov, ki so med tem prisotni. Za konec smo se podrobneje dotaknili treh komercialno dostopnih starterskih kultur in pa pogledali, ali na trgu lahko kupimo salame s starterskimi kulturami.

Keywords

biotehnologija;starterske kulture;suha salama;fermentacija;mikroorganizmi;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. Katrašnik]
UDC: 602.42:579.67:664.933(043.2)
COBISS: 9066873 Link will open in a new window
Views: 1459
Downloads: 270
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Other data

Secondary language: English
Secondary title: Starter cultures in dry sausage production
Secondary abstract: A starter culture is a culture of microorganisms, bacteria, yeasts and moulds, which through their metabolic activity leads to desired effects during fermentation. The use of starter cultures improves the development of colour, texture, smell and taste of the final product. It is important to know the present microorganisms in the starter culture in order to predict the final characteristics of the product. Dry sausages are a traditional Slovenian product that originally did not include starter cultures. However, the desire for larger quantities produced in a shorter amount of time, for standardized high-quality products with greater stability, and for new, different product types, requires the use of starter cultures. They are used more and more often, especially in the production of low-price dry sausages. This thesis therefore first introduces fermented dry sausages and their production. Then the theory is applied by submitting the sausages to sensory evaluation. Next, the thesis shortly describes the biochemical reactions that occur during fermentation and the microorganisms that are most commonly present. Finally, it analyzes three commercially available starter cultures and reviews the availability of sausages with starter cultures on the market.
Secondary keywords: biotechnology;starter culture;dry sausage;fermentation;microorganisms;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Študij biotehnologije
Pages: VI, 19 str.
ID: 10959150