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Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates

Uporedna ispitivanja biohemijske aktivnosti intestinalnih izolata Lactobacillus sp. V3 i Bifidobacterium sp. A71 u različitim supstratima

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2001
0352-51390109581D.pdf (123.9Kb)
Authors
Dimitrijević-Branković, Suzana
Baras, Josip
Article (Published version)
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Abstract
The two intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 were selected for soymilk fermentation according to their acidification activity in soymilk. Beetroot juice and carrot juice were chosen for soymilk supplementation as additional sources of carbohydrates and brewer's yeast as an extra source of nitrogen. The fermentation was carried out for eight hours at 42 ºC. The fermentation was monitored by standard analytical and microbiological tests for changes of acidity (decreasing pH and increasing acid content), the contents of soluble dry substances, sugars and α-amino acids as well as changes in the number of viable cells. The samples were collected at the beginning and subsequently every two hours until the end of the fermentation. The results showed that there were differences between the tested isolates in terms of their ability to ferment soymilk. The mix with brewer's yeast had a better stimulating effect on the growth of both strains compared to those with ...juices alone. In addition, the carrot juice stimulated the growth of Bifidobacterium sp. A71 better than beetroot juice, while the opposite effect was found for the growth of Lactobacillus sp. V3.

Intestinalni izolati Lactobacillus sp. V3 i Bifidobacterium sp. A71 su izabrani za fermentaciju sojinog mleka prema pokazanoj acidifikacionoj aktivnosti u sojinom mleku. Sok cvekle i mrkve su izabrani za obogaćivanje sojinog mleka kao dodatni izvor ugljenih hidrata a autolizat pivskog kvasca kao dodatni izvor azota. Fermentacija je vršena u toku osam sati na 42 ºC i praćena je standardnim analitičkim i mikrobiološkim testovima koji su obuhvatali promenu aciditeta (pad pH i povećanje sadržaja kiselina), promenu sadržaja rastvorne suve supstance, promenu sadržaja šećera (izraženih preko glukoze) i α-amino azota, kao i promenu broja živih ćelija. Uzorkovanje je vršeno pre početka fermentacije i na svaka dva sata do kraja praćenog perioda fermentacije. Rezultati su pokazali da postoje razlike između testiranih izolata u pogledu sposobnosti fermentacije sojinog mleka. Smeša pojedinačnih sokova sa autolizatom pivskog kvasca je pokazala bolji stimulativni efekat na rast i biohemijsku aktivnos...t oba soja, u poređenju sa samim sokovima. Dodatno, sok mrkve je bolji stimulant za rast soja Bifidobacterium sp. A71 u poređenju sa sokom cvekle, dok je obrnuti efekat utvrđen za rast Lactobacillus sp. V3.

Keywords:
Lactobacillus / Bifidobacterium / soymilk / fermentation / biochemical activity
Source:
Journal of the Serbian Chemical Society, 2001, 66, 9, 581-589
Publisher:
  • Serbian Chemical Society, Belgrade

ISSN: 0352-5139

WoS: 000171531500002

Scopus: 2-s2.0-0035661695
[ Google Scholar ]
5
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Handle
https://hdl.handle.net/21.15107/rcub_technorep_391
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/391
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Dimitrijević-Branković, Suzana
AU  - Baras, Josip
PY  - 2001
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/391
AB  - The two intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 were selected for soymilk fermentation according to their acidification activity in soymilk. Beetroot juice and carrot juice were chosen for soymilk supplementation as additional sources of carbohydrates and brewer's yeast as an extra source of nitrogen. The fermentation was carried out for eight hours at 42 ºC. The fermentation was monitored by standard analytical and microbiological tests for changes of acidity (decreasing pH and increasing acid content), the contents of soluble dry substances, sugars and α-amino acids as well as changes in the number of viable cells. The samples were collected at the beginning and subsequently every two hours until the end of the fermentation. The results showed that there were differences between the tested isolates in terms of their ability to ferment soymilk. The mix with brewer's yeast had a better stimulating effect on the growth of both strains compared to those with juices alone. In addition, the carrot juice stimulated the growth of Bifidobacterium sp. A71 better than beetroot juice, while the opposite effect was found for the growth of Lactobacillus sp. V3.
AB  - Intestinalni izolati Lactobacillus sp. V3 i Bifidobacterium sp. A71 su izabrani za fermentaciju sojinog mleka prema pokazanoj acidifikacionoj aktivnosti u sojinom mleku. Sok cvekle i mrkve su izabrani za obogaćivanje sojinog mleka kao dodatni izvor ugljenih hidrata a autolizat pivskog kvasca kao dodatni izvor azota. Fermentacija je vršena u toku osam sati na 42 ºC i praćena je standardnim analitičkim i mikrobiološkim testovima koji su obuhvatali promenu aciditeta (pad pH i povećanje sadržaja kiselina), promenu sadržaja rastvorne suve supstance, promenu sadržaja šećera (izraženih preko glukoze) i α-amino azota, kao i promenu broja živih ćelija. Uzorkovanje je vršeno pre početka fermentacije i na svaka dva sata do kraja praćenog perioda fermentacije. Rezultati su pokazali da postoje razlike između testiranih izolata u pogledu sposobnosti fermentacije sojinog mleka. Smeša pojedinačnih sokova sa autolizatom pivskog kvasca je pokazala bolji stimulativni efekat na rast i biohemijsku aktivnost oba soja, u poređenju sa samim sokovima. Dodatno, sok mrkve je bolji stimulant za rast soja Bifidobacterium sp. A71 u poređenju sa sokom cvekle, dok je obrnuti efekat utvrđen za rast Lactobacillus sp. V3.
PB  - Serbian Chemical Society, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates
T1  - Uporedna ispitivanja biohemijske aktivnosti intestinalnih izolata Lactobacillus sp. V3 i Bifidobacterium sp. A71 u različitim supstratima
EP  - 589
IS  - 9
SP  - 581
VL  - 66
UR  - https://hdl.handle.net/21.15107/rcub_technorep_391
ER  - 
@article{
author = "Dimitrijević-Branković, Suzana and Baras, Josip",
year = "2001",
abstract = "The two intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 were selected for soymilk fermentation according to their acidification activity in soymilk. Beetroot juice and carrot juice were chosen for soymilk supplementation as additional sources of carbohydrates and brewer's yeast as an extra source of nitrogen. The fermentation was carried out for eight hours at 42 ºC. The fermentation was monitored by standard analytical and microbiological tests for changes of acidity (decreasing pH and increasing acid content), the contents of soluble dry substances, sugars and α-amino acids as well as changes in the number of viable cells. The samples were collected at the beginning and subsequently every two hours until the end of the fermentation. The results showed that there were differences between the tested isolates in terms of their ability to ferment soymilk. The mix with brewer's yeast had a better stimulating effect on the growth of both strains compared to those with juices alone. In addition, the carrot juice stimulated the growth of Bifidobacterium sp. A71 better than beetroot juice, while the opposite effect was found for the growth of Lactobacillus sp. V3., Intestinalni izolati Lactobacillus sp. V3 i Bifidobacterium sp. A71 su izabrani za fermentaciju sojinog mleka prema pokazanoj acidifikacionoj aktivnosti u sojinom mleku. Sok cvekle i mrkve su izabrani za obogaćivanje sojinog mleka kao dodatni izvor ugljenih hidrata a autolizat pivskog kvasca kao dodatni izvor azota. Fermentacija je vršena u toku osam sati na 42 ºC i praćena je standardnim analitičkim i mikrobiološkim testovima koji su obuhvatali promenu aciditeta (pad pH i povećanje sadržaja kiselina), promenu sadržaja rastvorne suve supstance, promenu sadržaja šećera (izraženih preko glukoze) i α-amino azota, kao i promenu broja živih ćelija. Uzorkovanje je vršeno pre početka fermentacije i na svaka dva sata do kraja praćenog perioda fermentacije. Rezultati su pokazali da postoje razlike između testiranih izolata u pogledu sposobnosti fermentacije sojinog mleka. Smeša pojedinačnih sokova sa autolizatom pivskog kvasca je pokazala bolji stimulativni efekat na rast i biohemijsku aktivnost oba soja, u poređenju sa samim sokovima. Dodatno, sok mrkve je bolji stimulant za rast soja Bifidobacterium sp. A71 u poređenju sa sokom cvekle, dok je obrnuti efekat utvrđen za rast Lactobacillus sp. V3.",
publisher = "Serbian Chemical Society, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates, Uporedna ispitivanja biohemijske aktivnosti intestinalnih izolata Lactobacillus sp. V3 i Bifidobacterium sp. A71 u različitim supstratima",
pages = "589-581",
number = "9",
volume = "66",
url = "https://hdl.handle.net/21.15107/rcub_technorep_391"
}
Dimitrijević-Branković, S.,& Baras, J.. (2001). Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates. in Journal of the Serbian Chemical Society
Serbian Chemical Society, Belgrade., 66(9), 581-589.
https://hdl.handle.net/21.15107/rcub_technorep_391
Dimitrijević-Branković S, Baras J. Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates. in Journal of the Serbian Chemical Society. 2001;66(9):581-589.
https://hdl.handle.net/21.15107/rcub_technorep_391 .
Dimitrijević-Branković, Suzana, Baras, Josip, "Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates" in Journal of the Serbian Chemical Society, 66, no. 9 (2001):581-589,
https://hdl.handle.net/21.15107/rcub_technorep_391 .

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