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2013, vol. 17, br. 2, str. 64-67
Ispitivanje kvaliteta džibre nakon mlečno-kiselinske fermentacije kao hrane za životinje
aUniverzitet u Beogradu, Tehnološko-metalurški fakultet
bInstitut za kukuruz 'Zemun polje', Beograd-Zemun
cUniverzitet u Novom Sadu, Tehnološki fakultet

e-adresaadjukic@tmf.bg.ac.rs
Projekat:
Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (MPNTR - 31017)

Ključne reči: mlečno-kiselinska fermentacija; džibra; stočna hrana; probiotici; dolivna fermentacija
Sažetak
Mlečna kiselina je važna supstanca za prehrambenu industriju. Proizvodnja mlečne kiseline fermentacijom na otpadnim sirovinama može značajno da poveća ekonomičnost i održivost procesa. U ovom radu je ispitivana proizvodnja mlečne kiseline pomoću L. rhamnosus ATCC 7469 na džibri iz proizvodnje bioetanola na otpadnom hlebu. Pod optimalnim uslovima, u dolivnom postupku je postignuta produktivnost mlečne kiseline od 1.80 g L-1 h-1 sa više od 109 CFU mL-1 bakterija. L. rhamnosus je pokazao visok stepen preživljavanja od preko 85% u prisustvu žučnih soli i pri niskoj pH vrednosti MRS bujona. Ostatak nakon mlečno-kiselinske fermentacije džibre je hemijski analiziran i pokazano je da dobijene vrednosti odgovaraju preporučenim. Svarljiva energija je iznosila 17452,25 kJ kg-1, dok je metabolička energija bila 17360,83 kJ kg-1. Visoke vrednosti energetskih parametara hraniva ukazuju da integrisani proces proizvodnje mlečne kiseline i stočne hrane na džibri predstavlja povoljnu strategiju.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljen u SCIndeksu: 02.09.2013.