Fermentacija sirotke z naravno starter kulturo

magistrsko delo

Monika Koroša (Author), Andreja Goršek (Mentor), Darja Pečar (Co-mentor)

Abstract

Sirotka je stranski produkt mlečne industrije pri proizvodnji sira. Predstavlja veliko okoljsko težavo, zaradi strožjih okoljskih ukrepov in gospodarskih pritiskov se iščejo in razvijajo nove alternative za nadaljnjo uporabo sirotke. Ker ima visoko hranilno vrednost je največ raziskav opravljenih na področju živil, pijač in prehranskih dodatkov. Kefirna zrna so naravna starter kultura, katerih izvor do danes še ni poznan. Največ se uporabljajo v proizvodnji tradicionalnega napitka, kefirja, obetajo se tudi nove aplikacije. V magistrskem delu smo najprej izvajali fermentacije sirotke s kefirnimi zrni, preučevali smo rast in obnašanje samih zrn. Želeli smo izdelati kinetični model rasti kefirnih zrn, za katerega smo morali doseči ponovljivost rezultatov. Po opravljenih eksperimentih smo zbrali meritve in zasnovali rastno krivuljo s katero smo lahko izdelali kinetični model rasti zrn v sirotki. Pri eksperimentih nas je najbolj zanimal vpliv temperature na rast zrn, spremljali smo tudi spreminjanje pH vrednosti sirotke in primerjali meritve pri različnih vrtilnih frekvencah mešala v reaktorju za fermentacijo. Za potrditev sirotke kot uporabnega substrata za gojenje kefirnih zrn smo rezultate primerjali z že objavljenimi rezultati raziskav fermentacije mleka s kefirnimi zrni.

Keywords

sirotka;kefirna zrna;fermentacija;kinetični modeli;rastna krivulja;Gompertzov model;magistrske naloge;

Data

Language:	Slovenian
Year of publishing:	2016
Typology:	2.09 - Master's Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[M. Koroša]
UDC:	637.344(043.2)
COBISS:	20333078
Views:	1882
Downloads:	143
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Whey fermentation with natural starter culture
Secondary abstract:	Whey is by-product in production of cheese that is produced in large amounts. It represents a major source of environmental pollution, because of economical and environmental pressure considerable efforts have been made to explore alternative outlets for whey utilization. Due to its high nutritional value most studies have been completed in the area of food, drinks and dietary supplements. Kefir grains are natural starter culture, the origin of which has not yet known. Most are used in the production of the traditional beverage, kefir, promising to new applications. In the present study fermentations were performed by inoculating kefir grains in whey, we studied growth and behavior of the grains themselves. The aim was to create a kinetic growth model for kefir grain biomass. To create model first we had to achieve repeatability of results. Once measurements were gathered we designed growth curve to create kinetic model. We devoted to the influence of temperature on kefir grains, and monitored the change of pH values of whey, and compare results given at different speed of stirrer. To confirm whey as a useful substrate for culturing kefir grains results are compared with previously published research results of fermentation of milk with kefir grains.
Secondary keywords:	whey;kefir grains;fermentation;kinetic model;growth curve;Gompertz function;
URN:	URN:SI:UM:
Type (COBISS):	Master's thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	X, 50 str.
ID:	9168199