Jogurts pienskābes baktēriju avots
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Date
2022
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Publisher
Rīgas Stradiņa universitāte
Rīga Stradiņš University
Rīga Stradiņš University
Abstract
Darba autore Anastasija Sabadaševa.
Darba vadītāja profesore Inga Ciproviča.
Bakalaura darba nosaukums: Jogurts pienskābes baktēriju avots.
Problēma: pētījums ir aktuāls, jo katru gadu veiktie pētījumi konstatē cēloņsakarību starp zarnās esošajām baktērijām un cilvēka veselību, tāpēc ir nepieciešams noskaidrot, vai jogurts var būt nozīmīgs pienskābes baktēriju avots.
Darba mērķis: Veikt sistemātisku literatūras pārskatu par pienskābes baktērijām un to saistību ar cilvēka veselību; noskaidrot, vai jogurtos ar dažādiem derīguma termiņiem un sastāvu pienskābes baktērijas ir pietiekamā daudzumā, lai tos sauktu par pienskābes baktēriju avotu.
Darba hipotēze: Jogurtu var saukt par pienskābes baktēriju avotu neatkarīgi no tā derīguma termiņa un lietotām garšas piedevām.
Pētījuma metodes: Divos Rīgas veikalos iegādāti seši jogurtu paraugi, kuriem laboratorijas apstākļos noteikts pienskābes baktēriju koloniju veidojošo vienību skaits. Lai noskaidrotu patērētāju iecienītākos jogurtus, bakalaura darba autore sagatavojusi aptaujas anketu un veikusi 96 respondentu aptauju.
Darba pirmajā daļā ir apkopota pieejamā informācija par pienskābes baktērijām, dots to raksturojums. Darba otrajā daļā ir aprakstīti daži pētījumi saistībā ar pienskābes baktēriju lietošanu un to ietekmi uz cilvēka veselību. Darba trešajā daļā sniegts pētījuma metožu apraksts, un darba ceturtajā daļā ir apkopoti pētījuma rezultāti.
Rezultāti un secinājumi: Pētījuma rezultāti liecina, ka visi analizētie jogurti atbilst jogurta definējumam un noteiktajam pienskābes baktēriju skaitam > 107 KVV 1 g, tiem ir atbilstošs pH, kā arī pietiekams baktēriju koloniju veidojošo vienību skaits, lai tos varētu saukt par pienskābes baktēriju avotu.
Name of the author: Anastasia Sabadaseva Name of the professor: Inga Ciprovica A title of the thesis: Yoghurt lactic acid bacteria source Problem: thesis is current because each year’s studies shows link between bacteria in the gut and human health, so it is necessary to find out if yoghurt can be significant source of lactic acid bacteria. The purpose of the thesis: To carry out a systematic literature review of lactic acid bacteria and their link to human health; find out if lactic acid bacteria is present in yoghurts with different expiration dates and composition, lactic acid bacteria is in sufficient quantities to be called a source of lactic acid bacteria. The hypothesis of the thesis: Yoghurt can be called a source of lactic acid bacteria, regardless of its shell life and additives added. The methods used to research information: Six yoghurt samples have been purchased in two different stores in Riga, later on the number of forming lactic bacteria colony units has been determined in laboratory conditions. In order to find out consumer’s favourite yoghurts, the author of the thesis has prepared a questionnaire and conducted a survey of 96 respondents. The first part of the thesis summarises available information regarding lactic acid bacteria, given their characteristics. The second part of the work describes some studies in relation to use of lactic acid bacteria and their effects on human health. The third part of the work provides a description of the methods of the study and the fourth part of the work summarises the results of the study. Results and conclusions: The results of the study show that all yoghurts analysed correspond to the definition of yoghurt and the specified number of lactic acid bacteria > 107 CFU/1g, have an appropriate pH level and a sufficient number of forming lactic bacteria colony units to be called a source of lactic acid bacteria.
Name of the author: Anastasia Sabadaseva Name of the professor: Inga Ciprovica A title of the thesis: Yoghurt lactic acid bacteria source Problem: thesis is current because each year’s studies shows link between bacteria in the gut and human health, so it is necessary to find out if yoghurt can be significant source of lactic acid bacteria. The purpose of the thesis: To carry out a systematic literature review of lactic acid bacteria and their link to human health; find out if lactic acid bacteria is present in yoghurts with different expiration dates and composition, lactic acid bacteria is in sufficient quantities to be called a source of lactic acid bacteria. The hypothesis of the thesis: Yoghurt can be called a source of lactic acid bacteria, regardless of its shell life and additives added. The methods used to research information: Six yoghurt samples have been purchased in two different stores in Riga, later on the number of forming lactic bacteria colony units has been determined in laboratory conditions. In order to find out consumer’s favourite yoghurts, the author of the thesis has prepared a questionnaire and conducted a survey of 96 respondents. The first part of the thesis summarises available information regarding lactic acid bacteria, given their characteristics. The second part of the work describes some studies in relation to use of lactic acid bacteria and their effects on human health. The third part of the work provides a description of the methods of the study and the fourth part of the work summarises the results of the study. Results and conclusions: The results of the study show that all yoghurts analysed correspond to the definition of yoghurt and the specified number of lactic acid bacteria > 107 CFU/1g, have an appropriate pH level and a sufficient number of forming lactic bacteria colony units to be called a source of lactic acid bacteria.
Description
Uzturs
Nutrition
Veselības aprūpe
Health Care
Nutrition
Veselības aprūpe
Health Care
Keywords
jogurts, pienskābes baktērijas, probiotikas, pH, avots, respondenti., yoghurt, lactic bacteria, probiotics, pH, source, respondents