Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Influence of the temperature and glucose addition on growth and survival of BCT culture in soymilk (CROSBI ID 539244)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Božanić, Rajka ; Pletikapić, Galja ; Lovković, Sandy Influence of the temperature and glucose addition on growth and survival of BCT culture in soymilk // The 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Book of Abstracts / Galić, Kata (ur.). Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008. str. 198-198

Podaci o odgovornosti

Božanić, Rajka ; Pletikapić, Galja ; Lovković, Sandy

engleski

Influence of the temperature and glucose addition on growth and survival of BCT culture in soymilk

In the Far East, soybean had the reputation of therapeutic food since ancient times. Today, when the composition of soybean is well described, it is known that soybean is cheap foodstuff, rich in valuable proteins, unsaturated fatty acids, soluble and insoluble fibers and isoflavones, which are very important in daily nutrition. In western countries soymilk is allocated to population that cannot consume cow’ s milk, due to lactose intolerance, allergy to milk proteins or beliefs. The idea of soymilk and probiotic bacteria association has imposed by itself, and produced beverage can be multiple functional food. In this paper soymilk was fermented with mixed BCT culture (Lactobacillus casei, Bifidobacterium spp. and Streptococcus thermophilus) at two temperatures (37 and 41°C) with and without 5% of glucose addition. During the fermentation and storage time (28 days at +4°C) the changes of pH values and viable cells counts were observed. At higher temperature (41°C) fermentation was 1 hour shorter, while glucose addition reduced fermentation time for 30 minutes. In all fermented soymilk samples the viable cells count of particular bacterial strains was roughly equal: Streptococcus thermophilus have grown the best (~ 10x8 CFU/mL) while lactobacilli have grown the weakest (~ 10x5-10x6 CFU/mL). During 28 days of refrigerated storage, the product was stable. A remarkable decrease of viable cells count of lactobacilli was noticed in the last week of storage.

Bifidobacterium spp.; fermentation; Lactobacillus casei; soymilk; Streptococcus thermophilus

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

198-198.

2008.

objavljeno

Podaci o matičnoj publikaciji

The 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Book of Abstracts

Galić, Kata

Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam

978-953-99725-2-1

Podaci o skupu

The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

poster

15.05.2008-17.05.2008

Cavtat, Hrvatska

Povezanost rada

Prehrambena tehnologija