5 research outputs found

    Učinak fermentacije pomoću suhog kvasca na kemijski sastav i svojstva proteina u sjemenkama plave lupine

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    The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.Određen je učinak 24-satne fermentacije sjemenki lupine pomoću različitih sojeva kvasca na njihov kemijski sastav. Nakon fermentacije se bitno povećao maseni udjel proteina, njihova probavljivost in vitro i biološka aktivnost. Aminokiselinski profil fermentiranih proizvoda bio je sličan onom sirovih sjemenki lupine. Pronađen je bitno manji maseni udjel oligosaharida i fitata, ali ne i alkaloida. Povećali su se udjeli mliječne i propionske kiseline, što je bitno smanjilo pH-vrijednost fermentiranih proizvoda. Najbolji kemijski sastav imale su sjemenke plave lupine fermentirane pomoću pekarskog kvasca (Saccharomyces cerevisiae) i soja Fermivin 701

    Hranjiva vrijednost i fiziološki učinak hrane za štakore s dodatkom sirovih sjemenki lupine te sjemenki fermentiranih s pomoću kvasca Candida utilis

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    The growth and physiological responses of the rats to diet supplemented with raw and Candida utilis-fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by Candida utilis positively (p<0.05) aff ected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum.U radu je ispitan utjecaj hranidbe štakora sjemenkama žute i plave lupine, sirovim ili fermentiranim s pomoću kvasca Candida utilis, na njihov rast i fiziološke promjene. Štakori su u grupama po osam jedinki hranjeni sojinom sačmom, te sirovim ili fermentiranim sjemenkama plave i žute lupine tijekom četiri tjedna. Sjemenke žute lupine znatno su povećale (p<0,05) unos hrane, probavljivost proteina i tjelesnu masu, te povećale omjer proteinske djelotvornosti u usporedbi sa sjemenkama plave lupine. Sjemenke su plave lupine pak bitno utjecale (p<0,05) na fermentacijske procese u gastrointestinalnom traktu, za razliku od žute lupine. Fermentacijom se u sjemenkama lupine povećao udjel sirovih proteina, a smanjio udjel fitata i oligosaharida. U fermentiranim je proizvodima pronađeno više bakterija mliječno-kiselog vrenja te kvasaca, a manje koliformnih bakterija. Fermentacija s pomoću kvasca Candida utilis pozitivno (p<0,05) je utjecala na probavljivost proteina, povećanje tjelesne mase i omjer proteinske djelotvornosti, koncentraciju kolesterola u krvi, te na aktivnost nekih bakterijskih enzima

    Digital twin technology — awareness, implementation problems and benefits

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    Aiming to ensure current market needs, manufacturing companies search for tools and methodologies that would help them deliver their products efficiently and costeffectively and enable them to become a part of Industry 4.0. Digital twins are a technology created based on the idea of the Fourth Industrial Revolution. The solution helps recreate physical devices in virtual space based on gathered data. It supports performance tests, configuration changes, and predictive maintenance without engaging existing machines. The paper aims to gain knowledge about the awareness level of the digital twin technology among industry representatives and identify the most important problems that stand in the way of implementing the technology in enterprises. The research focused on market awareness of the described technology. It also examined how companies use employee suggestions to improve their organisations and the factors that influence process efficiency. The methods used for the research were a literature review and cross-sectional survey conducted with 50 employees of manufacturing and IT companies. The research showed the need to implement digital twins in enterprises. Half of the survey respondents replied that the technology would help improve the efficiency of the company’s processes. The main benefit of the conducted research is identified awareness of the technology among industry representatives. In the future, the research will be extended to include the analysis of specific cases affecting the implementation of digital twins in enterprises

    The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

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    The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain

    The Nutritional Value and Physiological Properties of Diets with Raw and Candida utilis-Fermented Lupin Seeds in Rats

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    The growth and physiological responses of the rats to diet supplemented with raw and Candida utilis-fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by Candida utilis positively (p<0.05) aff ected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum
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