{"id":30834,"date":"2020-07-08T10:55:25","date_gmt":"2020-07-08T08:55:25","guid":{"rendered":"https:\/\/fvz.upr.si\/?post_type=project&p=30834"},"modified":"2020-10-26T09:05:04","modified_gmt":"2020-10-26T08:05:04","slug":"pkp-proicecream-development-and-testing-of-ice-cream-with-the-addition-of-probiotic-microbial-cultures","status":"publish","type":"project","link":"https:\/\/fvz.upr.si\/en\/project\/pkp-proicecream-development-and-testing-of-ice-cream-with-the-addition-of-probiotic-microbial-cultures\/","title":{"rendered":"PKP: PROICECREAM – Development and testing of ice cream with the addition of probiotic microbial cultures"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.2″ background_enable_color=”off” background_image=”https:\/\/fvz.upr.si\/wp-content\/uploads\/2020\/04\/Raziskovanje-in-razvoj.jpg” height=”330px” animation_style=”fade” custom_css_main_element=”padding-top: 0;||padding-bottom: 0;” saved_tabs=”all”][et_pb_row _builder_version=”3.27.2″ height=”100%” custom_css_main_element=”position: relative;||padding-top: 0;||padding-bottom: 0;”][et_pb_column type=”4_4″ _builder_version=”3.27.2″ custom_css_main_element=”height: 100%;”][et_pb_text _builder_version=”3.27.4″ _dynamic_attributes=”content” text_font=”Fira Sans|||on|||||” text_text_color=”#ffffff” text_font_size=”20px” custom_css_main_element=”background-color: #bf2f1a;||display: inline-block;||position: absolute;||bottom: 0;||padding: 16px;” border_width_all=”2px” border_color_all=”#821f22″ border_width_bottom=”0px”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IiIsImFmdGVyIjoiIn19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”3.27.2″ background_color=”#f1f0ee” custom_padding=”60px||60px||false|false” custom_padding_tablet=”30px||30px||false|false” custom_padding_phone=”” animation_style=”fade” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”|auto|60px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″]<\/p>\n

THROUGH CREATIVE WAY TO KNOWLEDGE 201<\/strong>7 – 2020<\/strong><\/span><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Duration of the project:<\/strong><\/p>\n

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\n

1. 3. 2019 \u2013 31. 7. 2019 <\/p>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” min_height=”30px” custom_margin=”||14px|||” custom_padding=”||||false|false”]<\/p>\n

Project leader:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.6″ custom_padding=”||0px|||” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Assist. Prof. Boris Kova\u010d\u00a0(SICRIS<\/a>)<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.8″][et_pb_column type=”4_4″ _builder_version=”4.4.8″][et_pb_divider show_divider=”off” _builder_version=”4.4.8″][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.8″][et_pb_column type=”4_4″ _builder_version=”4.4.8″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” min_height=”30px” custom_padding=”||||false|false” locked=”off”]sodelujo\u010di:<\/strong>[\/et_pb_text][et_pb_text _builder_version=”4.6.1″]<\/p>\n

Katarina Mer\u0161e Lovrin\u010devi\u0107\u00a0(SICRIS<\/a>, ResearchGate<\/a>)
Katja Bezek\u00a0(SICRIS<\/a>, ResearchGate<\/a>)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Project partners:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]Incom d.o.o. [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”4.0.5″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Summary:\u00a0<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"\"\"\"\"<\/p>\n

\u00bbThe authors acknowledge the project\u00a0PROICECREAM<\/strong>\u00a0is finacially supported by the European Social Fund (80%) and Ministry of Education, Science and Sport (20%).\u00ab<\/p>\n

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