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Journal on Processing and Energy in Agriculture
2016, vol. 20, br. 4, str. 193-196
jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljeno: 05/01/2017
Korigovano - uticaj dodatka pivskog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosus
aUniverzitet u Novom Sadu, Tehnološki fakultet
bUniverzitet u Beogradu, Tehnološko-metalurški fakultet

e-adresa: jpejin@uns.ac.rs

Projekat

Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (MPNTR - 31017)

Sažetak

Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvodi prizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju su hidrolizati pivskog tropa korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno-kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca u hidrolizat na parametre mlečno-kisele fermentacije (koncentraciju L-(+)-mlečne kiseline i redukujućih šećera i broj vijabilnih ćelija-vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno-kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržajapivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L-(+)-mlečne kiseline.

Ključne reči

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