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Title:AROMATIČNE KOMPONENTE IN EKSTRACELULARNI EKSOPOLISAHARIDI V FERMENTIRANEM MLEČNEM NAPITKU
Authors:ID Gajšek, Marjetka (Author)
ID Goršek, Andreja (Mentor) More about this mentor... New window
ID Leitgeb, Maja (Comentor)
Files:.pdf UNI_Gajsek_Marjetka_2010.pdf (1,35 MB)
MD5: 7AC7BC28595205B36DD2B2128CB34D7D
PID: 20.500.12556/dkum/90e894a5-5f92-454d-81bf-6776e2fc9755
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Povzetek V prvem delu raziskav smo določali optimalno temperaturo fermentacije mleka s kefirnimi zrni, pri kateri dosežemo največjo koncentracijo etanola. Določili smo tudi kinetični model (Gompertzova funkcija), ki najbolje opiše zvezo med hitrostjo rasti mikroorganizmov in koncentracijo etanola. Poskuse smo izvajali v šaržnem reaktorju (reakcijski kalorimeter RC1) pri predhodno določenih pogojih (začetna masna koncentracija zrn, vrtilna frekvenca mešala). V nadaljevanju smo iskali režim mešanja, s katerim dosežemo maksimalno koncentracijo etanola. Izvajali smo 24-urne eksperimente. Pri optimalnih procesnih pogojih smo v drugi fazi raziskav spremljali vpliv trajanja fermentacije na vsebnost kefirana v kefirnih zrnih. Razvili smo modificirano metodo izolacije kefirana iz kefirnih zrn. Ugotovili smo, da se z daljšanjem fermentacijskega časa vsebnost kefirana v kefirnih zrnih povečuje.
Keywords:kefirna zrna, mikroorganizmi, kinetični parametri, kefiran
Place of publishing:Maribor
Publisher:[M. Gajšek]
Year of publishing:2010
PID:20.500.12556/DKUM-14789 New window
UDC:541.127:66.098(043.2)
COBISS.SI-ID:14344214 New window
NUK URN:URN:SI:UM:DK:YYZXD9PB
Publication date in DKUM:20.07.2010
Views:3176
Downloads:297
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
GAJŠEK, Marjetka, 2010, AROMATIČNE KOMPONENTE IN EKSTRACELULARNI EKSOPOLISAHARIDI V FERMENTIRANEM MLEČNEM NAPITKU [online]. Bachelor’s thesis. Maribor : M. Gajšek. [Accessed 30 March 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=14789
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Secondary language

Language:English
Title:FLAVORING COMPONENTS AND EXTRACELLULAR EXOPOLYSACCHARIDES IN FERMENTED DAIRY DRINK
Abstract:In the first part of the research we determined the optimal temperature of milk fermentation with kefir grains, where the highest concentration of ethanol was achieved. We also set the kinetic model (Gompertz function), which best describes the relationship between growth rate of microorganisms and ethanol mass concentration. All experiments were performed in a laboratory batch reactor (reaction calorimeter RC1) under previously determined optimal process conditions (temperature, rotational frequency of the stirer, initial kefir grains mass concentration). In addition, we determined the mixing regime, where the highest ethanol concentration was found. We performed 24-hour experiments. In the second stage of the research at optimum process conditions the influence of fermentation time on the content of the kefiran in kefir grains was investigated. We have developed a modified method for isolation of kefiran from kefir grains. We found that increased fermentation time results in an increased content of kefiran in kefir grains.
Keywords:kefir grains, mikroorganisms, kinetic parameters, kefiran.


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