diplomsko delo univerzitetnega študijskega programa I. stopnje
Abstract
V diplomskem delu je opisana študija vpliva časa shranjevanja starter kulture kombuče na hitrost aktivacije in kakovost fermentiranega napitka. Prav tako prikazujemo vpliv temperature shranjevanja starter kulture na fermentacijo. Fermentacija je v obeh primerih trajala 14 dni. Med procesom smo spremljali pH vrednosti ter koncentracije sladkorjev in ogljikovega dioksida v fermentiranem napitku.
Za določitev koncentracij sladkorjev smo uporabljali sistem za tekočinsko kromatografijo visoke ločljivosti, za merjenje ogljikovega dioksida smo uporabljali ion selektivno elektrodo ter pH elektrodo za določitev pH vrednosti. Vsi vzorci so fermentirali v posodi z volumnom 1000 mL. Z meritvami in rezultati smo potrdili, da se koncentracije sladkorjev in pH vrednosti med fermentacijo znižujejo, koncentracija CO2 pa narašča. Prav tako smo ugotovili, da starejši starter rabi več časa za aktivacijo, vendar je kakovost fermentiranega napitka enaka, kot pri vzorcu s svežim starterjem. Rezultati kažejo, da višja temperatura shranjevanja starterja pospeši fermentacijo in nastanek simbiotične kulture.
Keywords
kombuča;fermentacija;starter kultura;temperaturna odvisnost;starostna odvisnost;diplomske naloge;
Data
Language: |
Slovenian |
Year of publishing: |
2021 |
Typology: |
2.11 - Undergraduate Thesis |
Organization: |
UM FKKT - Faculty of Chemistry and Chemical Engineering |
Publisher: |
[T. Cesar] |
UDC: |
663.14.039.3(043.2) |
COBISS: |
79718659
|
Views: |
279 |
Downloads: |
49 |
Average score: |
0 (0 votes) |
Metadata: |
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Other data
Secondary language: |
English |
Secondary title: |
The impact of storing kombucha starter culture on activation rate and quality of fermented beverage |
Secondary abstract: |
The thesis describes a study of the effects of the storage time of the kombucha starter culture on the activation rate and the quality of the fermented beverage. We also show the effect of the storage temperature of the starter culture on the fermentation. The fermentation lasted 14 days in both cases. During the process, we monitored the pH values and the concentrations of sugars and carbon dioxide in the fermented beverage.
A high-performance liquid chromatography system was used to determine the sugar concentrations, an ion-selective electrode was used to measure the carbon dioxide, and a pH electrode was used to determine the pH. All samples were fermented in a vessel with a volume of 1000 mL. The measurements and results confirmed that the sugar concentrations and pH decreased during fermentation, while the CO2 concentration increased. We also found that the older starter takes longer to activate, but the quality of the fermented beverage is the same as that of the sample with the fresh starter. The results show that a higher storage temperature of the starter accelerates the fermentation and the formation of a symbiotic culture. |
Secondary keywords: |
kombucha;fermentation;starter culture;temperature dependence;age dependence; |
Type (COBISS): |
Bachelor thesis/paper |
Thesis comment: |
Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo |
Pages: |
X, 38 str. |
ID: |
13258933 |