Development starter cultures for production functional beverages from cow's whey
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Organoleptic characteristics of fermented dairy beverages largely depend on the proper selection of bacteria used for the construction of starter cultures and purpose of this study was to evaluate activity of eight two-component starter cultures in cow’s whey. During fermentation, some degree of symbiotic relationship betweenthe corresponding species of the genus Lactobacillus or Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison
with single strains. All fermented whey beverages had satisfactory organoleptic characteristics and total bacterial count was greater than 106cfu/ml, so they fulfil criteria to call them probiotic beverages.
Кључне речи:
starter culture / probiotic / lactic acid bacteria / cow’s whey / functional beverageИзвор:
XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13, 2013, 406-412Издавач:
- UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Vukašinović-Sekulić, Maja AU - Mojović, Ljiljana AU - Rakin, Marica AU - Bulatović, Maja AU - Tasić, Žaklina PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6202 AB - Organoleptic characteristics of fermented dairy beverages largely depend on the proper selection of bacteria used for the construction of starter cultures and purpose of this study was to evaluate activity of eight two-component starter cultures in cow’s whey. During fermentation, some degree of symbiotic relationship betweenthe corresponding species of the genus Lactobacillus or Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison with single strains. All fermented whey beverages had satisfactory organoleptic characteristics and total bacterial count was greater than 106cfu/ml, so they fulfil criteria to call them probiotic beverages. PB - UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR C3 - XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13 T1 - Development starter cultures for production functional beverages from cow's whey EP - 412 SP - 406 UR - https://hdl.handle.net/21.15107/rcub_technorep_6202 ER -
@conference{ author = "Vukašinović-Sekulić, Maja and Mojović, Ljiljana and Rakin, Marica and Bulatović, Maja and Tasić, Žaklina", year = "2013", abstract = "Organoleptic characteristics of fermented dairy beverages largely depend on the proper selection of bacteria used for the construction of starter cultures and purpose of this study was to evaluate activity of eight two-component starter cultures in cow’s whey. During fermentation, some degree of symbiotic relationship betweenthe corresponding species of the genus Lactobacillus or Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison with single strains. All fermented whey beverages had satisfactory organoleptic characteristics and total bacterial count was greater than 106cfu/ml, so they fulfil criteria to call them probiotic beverages.", publisher = "UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR", journal = "XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13", title = "Development starter cultures for production functional beverages from cow's whey", pages = "412-406", url = "https://hdl.handle.net/21.15107/rcub_technorep_6202" }
Vukašinović-Sekulić, M., Mojović, L., Rakin, M., Bulatović, M.,& Tasić, Ž.. (2013). Development starter cultures for production functional beverages from cow's whey. in XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13 UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR., 406-412. https://hdl.handle.net/21.15107/rcub_technorep_6202
Vukašinović-Sekulić M, Mojović L, Rakin M, Bulatović M, Tasić Ž. Development starter cultures for production functional beverages from cow's whey. in XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13. 2013;:406-412. https://hdl.handle.net/21.15107/rcub_technorep_6202 .
Vukašinović-Sekulić, Maja, Mojović, Ljiljana, Rakin, Marica, Bulatović, Maja, Tasić, Žaklina, "Development starter cultures for production functional beverages from cow's whey" in XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13 (2013):406-412, https://hdl.handle.net/21.15107/rcub_technorep_6202 .