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Title:Primerjalna študija pogojev fermentacije vodnega kefirja : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:ID Kopše, Nina (Author)
ID Goršek, Andreja (Mentor) More about this mentor... New window
ID Pečar, Darja (Comentor)
ID Borko, Marko (Comentor)
Files:.pdf UN_Kopse_Nina_2021.pdf (1,72 MB)
MD5: 09169F065E7A071AC1565DCE75C0AC79
PID: 20.500.12556/dkum/6cdbc928-420c-491e-a629-2ae54c816172
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V diplomskem delu je opisana študija pogojev fermentacije vodnega kefirja. Prikazan je vpliv velikosti fermentorja ter propustnosti zraka v fermentor na končni produkt. Fermentacijo kefirja smo izvajali 48 ur v treh različno velikih steklenih posodah. Prav tako nas je zanimal vpliv temperature, zato smo postopek fermentacije ponovili pri štirih različnih temperaturah. V okviru laboratorijskega dela smo tekom fermentacije s pomočjo aparata SevenMulti ter tekočinske kromatografije visoke ločljivosti spremljali spremembe koncentracije sladkorja, ogljikovega dioksida ter vrednosti pH v vzorcih v določenem časovnem obdobju. Ugotovili smo, da so pogoji v posodah z večjim volumnom najbolj ugodni za fermentacijo vodnega kefirja. Kefirna zrna med procesom fermentacije sladkor porabljajo ter ga pretvarjajo v ogljikov dioksid in alkohol. Prav tako lahko iz rezultatov razberemo, da ima povišana temperatura pomemben vpliv na fermentacijo saj pospešuje njen potek.
Keywords:probiotiki, vodni kefir, kefirna zrna, fermentacija, velikost fermentorja, temperaturna odvisnost
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[N. Kopše]
Year of publishing:2021
Number of pages:IX, 32 str.
PID:20.500.12556/DKUM-80875 New window
UDC:637.146.21(043.2)
COBISS.SI-ID:88302851 New window
Publication date in DKUM:01.12.2021
Views:1337
Downloads:148
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:04.11.2021

Secondary language

Language:English
Title:Comparative study of fermentation conditions of water kefir
Abstract:The bachelor thesis presents a study of the fermentation conditions of water kefir. The effect of the size and air permeability of the fermenter is shown. The kefir was fermented for 48 hours in three different sized glass containers. We were also interested in the effect of temperature changes, so we repeated the fermentation process at four different temperatures. In the laboratory, the changes in the concentration of sugars, carbon dioxide and pH in the samples over time were monitored during fermentation using a SevenMulti apparatus and high-pressure liquid chromatography. We have found that the conditions in the larger volume containers are the most favorable for the fermentation of water kefir. Kefir grains consume sugar during the fermentation process, converting it into carbon dioxide and alcohol. The results also show that elevated temperature has a significant effect on fermentation and accelerates its progress.
Keywords:probiotics, water kefir, kefir grains, fermentation, fermenter size, temperature dependence


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