The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.
U radu su ispitivani uslovi za mlečno-kiselu fermentaciju sa Lactobacillus plantarum A112 i Lactobacillus acidophilus NCDO1748 smeša soka cvekle (Beta vulgaris L) i soka mrkve (Daucus carota L) sa različitim sadržajem autolizata pivskog kvasca. Obe kulture pokazale su dobru biohemijsku aktivnost u tim smešama. Proizvodnja mlečne kiseline bila je stimulisana višim sadržajem autolizata pivskog kvasca. U smešama sokova povrća sa višim sadržajem autolizata pivskog kvasca L. plantarum A112 pokazao je bolji rast i proizvodnju mlečne kiseline nego L. acidophilus NCDO1748.
TY - JOUR
AU - Rakin, Marica
AU - Baras, Josip
AU - Vukašinović-Sekulić, Maja
PY - 2005
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/780
AB - The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.
AB - U radu su ispitivani uslovi za mlečno-kiselu fermentaciju sa Lactobacillus plantarum A112 i Lactobacillus acidophilus NCDO1748 smeša soka cvekle (Beta vulgaris L) i soka mrkve (Daucus carota L) sa različitim sadržajem autolizata pivskog kvasca. Obe kulture pokazale su dobru biohemijsku aktivnost u tim smešama. Proizvodnja mlečne kiseline bila je stimulisana višim sadržajem autolizata pivskog kvasca. U smešama sokova povrća sa višim sadržajem autolizata pivskog kvasca L. plantarum A112 pokazao je bolji rast i proizvodnju mlečne kiseline nego L. acidophilus NCDO1748.
PB - Faculty of Technology, Novi Sad
T2 - Acta periodica technologica
T1 - Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate
T1 - Mlečno-kisela fermentacija sokova povrća obogaćenih različitim sadržajem autolizata pivskog kvasca
EP - 80
IS - 36
SP - 71
DO - 10.2298/APT0536071R
ER -
@article{
author = "Rakin, Marica and Baras, Josip and Vukašinović-Sekulić, Maja",
year = "2005",
abstract = "The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748., U radu su ispitivani uslovi za mlečno-kiselu fermentaciju sa Lactobacillus plantarum A112 i Lactobacillus acidophilus NCDO1748 smeša soka cvekle (Beta vulgaris L) i soka mrkve (Daucus carota L) sa različitim sadržajem autolizata pivskog kvasca. Obe kulture pokazale su dobru biohemijsku aktivnost u tim smešama. Proizvodnja mlečne kiseline bila je stimulisana višim sadržajem autolizata pivskog kvasca. U smešama sokova povrća sa višim sadržajem autolizata pivskog kvasca L. plantarum A112 pokazao je bolji rast i proizvodnju mlečne kiseline nego L. acidophilus NCDO1748.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta periodica technologica",
title = "Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate, Mlečno-kisela fermentacija sokova povrća obogaćenih različitim sadržajem autolizata pivskog kvasca",
pages = "80-71",
number = "36",
doi = "10.2298/APT0536071R"
}
Rakin, M., Baras, J.,& Vukašinović-Sekulić, M.. (2005). Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate. in Acta periodica technologica
Faculty of Technology, Novi Sad.(36), 71-80.
https://doi.org/10.2298/APT0536071R
Rakin M, Baras J, Vukašinović-Sekulić M. Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate. in Acta periodica technologica. 2005;(36):71-80.
doi:10.2298/APT0536071R .
Rakin, Marica, Baras, Josip, Vukašinović-Sekulić, Maja, "Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate" in Acta periodica technologica, no. 36 (2005):71-80,
https://doi.org/10.2298/APT0536071R . .
