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master's thesis
In-situ inhibicija Staphylococcus aureus u mlijeku
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:248644
Memudu, Folashade Sabina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Cite this document

Memudu, F. S. (2012). In-situ inhibicija Staphylococcus aureus u mlijeku (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:248644

Memudu, Folashade Sabina. "In-situ inhibicija Staphylococcus aureus u mlijeku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:248644

Memudu, Folashade Sabina. "In-situ inhibicija Staphylococcus aureus u mlijeku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:248644

Memudu, F. S. (2012). 'In-situ inhibicija Staphylococcus aureus u mlijeku', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:248644

Memudu FS. In-situ inhibicija Staphylococcus aureus u mlijeku [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:248644

F. S. Memudu, "In-situ inhibicija Staphylococcus aureus u mlijeku", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:248644

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Metadata
TitleIn-situ inhibicija Staphylococcus aureus u mlijeku
Title (english)In-situ inhibition of Staphylococcus aureus in milk
AuthorFolashade Sabina Memudu
MentorJadranka Frece (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2012-02-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je provjeriti da li izolirani soj bakterija mliječne kiseline Lactobacillus plantarum A1 pokazuje antistafilokokna svojstva u svježem sirovom mlijeku. S obzirom da je S. aureus najčešće izolirani uzročnik subkliničkog i kliničkog mastitisa muznih životinja, ta patogena bakterija u današnjim uvjetima proizvodnje mlijeka vrlo često kontaminira sirovo mlijeko. U odnosu na ostale patogene bakterije koje mogu kontaminirati mlijeko, za nastanak bolesti infektivni broj S. aureus bakterija relativno je velik (~105 cfu/mL/g). U današnje vrijeme, sve je veći trend zaštite i konzerviranja hrane na prirodan način, a to se postiže primjenom bioprotektivnih kultura, kao što su bakterije mliječne kiseline (BMK), koje su sastavni dio prirodne mikroflore mlijeka, a svojom metaboličkom aktivnošću (organske kiseline, bakteriocini) sprječavaju kvarenje i produžuju vijek hrane, te dokazano imaju antimikrobni učinak na patogene mikroorganizme. U mlijeku koje je bilo podvrgnuto vremensko-temperaturnom režimu proizvodnje tradicionalnog svježeg sira, kultura BMK inhibirala je rast bakterije Staphylococcus aureus u rasponu od 40 do 50 % u ovisnosti o vremenu inkubacije.
Abstract (english)
The purpose of this study was to verify whether the isolated strain of lactic acid bacteria Lactobacillus plantarum A1 shows antistaphylococcal properties in fresh raw milk. Considering that Staphylococcus aureus is the most common isolated causer of subclinical and clinical mastitis in dairy animals, this pathogenic bacterium in the present conditions of milk production is a very frequent contaminant of raw milk. In relation with other pathogenic bacteria that are able to contaminate milk for the occurrence of disease the infectious number of S. aureus bacteria is relatively large (~105 cfu/mL/g). Nowadays, an increasing trend in the protection and preservation of food in a natural way is very popular. This can be accomplished by using bioprotective cultures, such as lactic acid bacteria (LAB). LABs are constituent part in the natural microflora of milk and by their production of metabolites (organic acids and bacteriocins) they prevent spoilage and extend the life of food, which has been shown to have an antimicrobial effect on pathogenic microorganisms. In the milk that was subjected to a time-temperature regime of the traditional production of cheese, the culture of LAB inhibited the growth of S. aureus in a range of 40 to 50 % depending on the incubation time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:248644
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-08 09:58:46

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