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Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564
(University of Zagreb, 2013)
The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field ...
Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain
(University of Zagreb, 2015)
Lactococcus locus ssp. lactis BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Zanjic, ...
Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
(Faculty Food Technology Biotechnology, Zagreb, 2019)
The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula ...
Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
(Faculty Food Technology Biotechnology, Zagreb, 2019)
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum ...
New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties
(University of Zagreb, 2010)
The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes ...
Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
(Faculty Food Technology Biotechnology, Zagreb, 2013)
The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft ...
Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures
(University of Zagreb, 2013)
The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft ...
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
(Faculty Food Technology Biotechnology, Zagreb, 2019)
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure ...