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Journal on Processing and Energy in Agriculture
2020, vol. 24, br. 2, str. 57-61
Uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare
Mladenović Draganaa ORCID, Đukić-Vuković Aleksandrab ORCID, Pejin Jelenac, Kocić-Tanackov Sunčicac ORCID, Radosavljević Milicad ORCID, Milašinović-Šeremešić Marijae ORCID, Mojović Ljiljanab ORCID
aUniverzitet u Beogradu, Tehnološko-metalurški fakultet, Inovacioni centar
bUniverzitet u Beogradu, Tehnološko-metalurški fakultet
cUniverzitet u Novom Sadu, Tehnološki fakultet
dInstitut za kukuruz 'Zemun polje', Beograd-Zemun
eInstitut za prehrambene tehnologije, Novi Sad

e-adresa: dmladenovic@tmf.bg.ac.rs
Projekat:
Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (MPNTR - 31017)
Project #I1/2018 of Scientific and Technological Collaboration of the Republic of Serbia and the PR China

Ključne reči: pivski trop; mlečna kiselina; probiotici; hranivo za preživare
Sažetak
Globalna potražnja za hranom animalnog porekla raste kao posledica kontinuiranog rasta populacije, urbanizacije i porasta prihoda. Kako bi se zadovoljile potrebe tržišta, upotreba nekonvencionalnih hraniva i sporednih agro-industrijskih proizvoda u ishrani životinja postaje uobičajena praksa. U ovom radu je ispitivan uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare. Pivski trop je korišćen kao nosač za imobilizaciju Lactobacillus paracasei NRRL B-4564, što je omogućilo recirkulaciju imobilisane mikrobne biomase u više uzastopnih šaržnih ciklusa. Po završetku poslednje fermentacione šarže, pivski trop sa imobilisanom biomasom je odvojen od fermentacionog medijuma i osušen, nakon čega su ispitivani hemijski sastav i energetski parametri relevantni za njegovu upotrebu u ishrani preživara. Dodatno, analizirana su probiotiska svojstva L. paracasei, kako bi se u potpunosti sagledala mogućnost primene fermentisanog pivskog tropa kao funkcionalnog hraniva. Utvrđeno je da fermentisani pivski trop ima značajno veći sadržaj proteina i pepela, kao i znatno manji sadržaj svih frakcija vlakana u odnosu na nefermentisane uzorke. Takođe, fermentacija je dovela do povećanja sadržaja energije pivskog tropa. Analizom probiotskih karakteristika, utvrđeno je da L. paracasei ima visoku stopu preživljavanja pri pH 2.5 i u prisustvu goveđe žuči, sposobnost autoagregacije, kao i antimikrobnu aktivnost prema Gram-pozitivnim (Bacillus cereus) i Gram-negativnim (Escherichia coli) patogenim bakterijama. Na osnovu fenotipskih karakteristika L. paracasei, kao i povoljnog uticaja mlečno-kiselinske fermentacije na kvalitet pivskog tropa, može se zaključiti da se fermentisani pivski trop sa imobilisanom mikrobnom biomasom može koristiti kao funkcionalno hranivo u obrocima namenjenim ishrani preživara.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea24-26305
primljen: 27.04.2020.
prihvaćen: 03.06.2020.
objavljen u SCIndeksu: 29.12.2020.

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