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2016, vol. 20, br. 1, str. 13-16
Ultrazvuk kao fizički tretman za pripremu džibre za mlečno-kiselinsku fermentaciju
aUniverzitet u Beogradu, Tehnološko-metalurški fakultet
bUniverzitet 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)

Sažetak
Mlečna kiselina se danas dominantno proizvodi fermentacijom. Teži se zameni tradicionalnih skrobnih i sintetskih supstrata u mlečno-kiselinskim fermentacijama (MKF) jeftinijim otpadnim i sporednim proizvodima drugih industrija. Fizički postupci za tretman supstrata se intenzivno ispituju u cilju povećanja ekonomske isplativnosti i ekološke povoljnosti procesa MKF na industrijskim otpadnim proizvodima. U ovom radu je primenjen ultrazvuk kao metoda fizičkog tretmana otpadne hlebne džibre pre zasejavanja bakterijama mlečne kiseline i fermentacije u cilju proizvodnje mlečne kiseline. Ispitivan je uticaj primenjenog ultrazvuka na važnije parametre procesa MKF. Nakon tretmana ultrazvukom, džibra je inokulisana vrstom Lactobacillus rhamnosus ATCC 7469 i u toku 48 h časova su praćeni najvažniji parametri MKF koja je izvođena na 41°C, uz mešanje, pri mikroaerofilnim uslovima. Uporedno je, pod istim uslovima, postavljen netretirani uzorak kao kontrola. U uzorku tretiranom ultrazvukom je postignuta 15% viša koncentracija mlečne kiseline uz maksimalni prinos mlečne kiseline od 0,87 g g-1. Može se zaključiti da ultrazvuk može predstavljati alternativni tretman energetski zahtevnoj sterilizaciji i da obezbedi adekvatnu podlogu za rast L. rhamnosus ATCC 7469, a uz značajan porast koncentracije mlečne kiseline u medijumu i samim tim efikasniju MKF.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljen u SCIndeksu: 15.11.2016.