THROUGH CREATIVE WAY TO KNOWLEDGE 2017 – 2020

Duration of the project:

Project leader:

Assist. Prof. Boris Kovač (SICRIS)

Katarina Merše Lovrinčević (SICRIS, ResearchGate)
Katja Bezek (SICRIS, ResearchGate)

Project partners:

Summary: 

The project is a fusion of microbial and nutritional knowledge gathered in the faculty with the technological knowledge of the food company Incom d.o.o. Within the project activities, we have developed and tested a prototype of a probiotic product. A frozen product formulated in this way, in the form of ice cream enriched with probiotics, would be a novelty on the market. Within the shelf life of the pilot product, the kinetics and viability of the probiotic culture were tested. The effect of reducing the number of cariogenic bacteria in the saliva sample after ingestion of ice cream was investigated. The aim of the study was to investigate the effect of daily ice cream consumption with the probiotic strains Bifidobacterium animalis subsp. lactis BB -12 and Lactobacillus on the number of Streptococcus mutans in the saliva of healthy individuals. A transfer of knowledge between both partners, the university and the company, was carried out.

»The authors acknowledge the project PROICECREAM is finacially supported by the European Social Fund (80%) and Ministry of Education, Science and Sport (20%).«