BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Preživetje vrst Lactobacillus acidophilus in Bifidobacterium ssp. med skladiščenjem fermentiranega mleka : diplomska naloga = The survival of Lactobacillus acidophilus and Bifidobacterium ssp. during the storage of fermented milk : graduation thesis
Zupan, Igor
Proučevali smo velikost bakterijskih populacij vrst ▫{\sl Lactobacillus acidophilus}▫, ▫{\sl Bifidobacterium bifidum}▫ in ▫{\sl Streptoccocus salivarius}▫ subsp. ▫{\sl thermophilus}▫ v terh vrstah ...fermentiranega mleka, med pet tedenskim skladiščenjem pri temperaturi hladilnika (+7°C+1°C). Vzorce fermentiranega mleka smo cepili na MRS+M, MRS+NNLP in Chalmer hranljivo podlogo. Pri inkubaciji v ustrezni atmosferi pri temperaturi 37°C smo šteli zrasle kolonije. Merili smo tudi kislinsko stopnjo (°SH) in vrednost pH izdelkov. Testirani sveži fermentirani mlečni izdelki so vsebovali v 1 ml od ▫$1.3*10^7$▫ do ▫$9.3*10^7$▫ kolonij tvorečih celic (KTC) vrste ▫{\sl L.acidophilus}▫, od ▫$1.7*10^3$▫ do ▫$2.3*10^6$▫ KTC vrste ▫{\sl B.bifidum}▫ in od ▫$3.0*10^8$▫ do ▫$9.4*10^8$▫ KTC vrste ▫{\sl Str.thermophilus}▫. V petih tednih skladiščenja fermentiranega mleka se vrednost pH ni spremenila za več kot 0.3 enote, kislinska stopnja (SH) pa je narasla v mejah med 38 in 42 °SH. Velikost proučevanih bakterijskih populacij se je med pet tedenskim sladiščenjem zmanjšala za največ 1 log.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [I. Zupan], 1996
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