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članak: 1 od 1  
2019, vol. 8, br. 1, str. 5-9
Mikrobiološke i hemijske promene tokom dvostepene fermentacije kefira
Univerzitet u Nišu, Tehnološki fakultet, Leskovac, Srbija

e-adresa[email protected]
Projekat: This work was supported by "CEI-Central European Initiative" within the project "PACKSENSOR".
Sažetak
Kefir predstavlja fermentisani mlečni proizvod čija komercijalna proizvodnja intenzivno raste zbog njegovog povoljnog uticaja na ljudsko zdravlje. Proizvodi se kombinovanom alkoholnom i mlečno-kiselinskom fermentacijom do kojih dolazi usled aktivnosti mikrobiote kefirnih zrna. Aktivnost bakterija mlečne kiseline i kvasaca koji su prisutni u kefirnim zrnima utiče na mikrobiološke i hemijske promene tokom fermentacije. U ovom radu su opisane promene koje nastaju tokom dvofazne fermentacije kefira pomoću takozvane "Ruske metode". Tokom dvofazne fermentacije kefira primećeno je povećanje broja bakterija mlečne kiseline i kvasaca. Aktivnost bakterija mlečne kiseline dovodi do nakupljanja organskih kiselina i smanjenja pH vrednosti. Ovaj proces je praćen smanjenjem sadržaja laktoze kao glavnog izvora energije potrebne za rast mikroorganizama. Sa druge strane, prisustvo kvasaca u kefiru dovodi do povećanja sadržaja CO2 tokom obe faze fermentacije. Primena ovog dvofaznog procesa može smanjiti vreme potrebno za proizvodnju kefira bez uticaja na smanjenje poželjnih senzornih karakteristika.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/SavTeh1901005D
objavljen u SCIndeksu: 08.07.2019.

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