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undergraduate thesis
Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:422725
Šiftar, Silvija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

Cite this document

Šiftar, S. (2011). Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:422725

Šiftar, Silvija. "Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:422725

Šiftar, Silvija. "Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:422725

Šiftar, S. (2011). 'Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:422725

Šiftar S. Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:422725

S. Šiftar, "Ispitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:422725

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Metadata
TitleIspitivanje probiotičke aktivnosti autohtonih izolata bakterija mliječne kiseline
Title (english)Investigation of the probiotic activity of autochthonous lactic acid bacteria
AuthorSilvija Šiftar
MentorJagoda Šušković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Za razvoj probiotičkih proizvoda važno je svojstvo probiotičkih bakterija da utječu na prisutnu mikrofloru u gastrointestinalom ekosustavu, svojom enzimskom aktivnošću i drugim proizvodima svog metabolizma. Stoga su iz autohtonih sireva izolirane bakterije mliječne kiseline (BMK), te su istražena njihova probiotička svojstva. Kako bi se isključila mogućnost širenja antibiotičke rezistencije, ispitana je i osjetljivost autohtonih izolata BMK na različite skupine antibiotika. Autohtoni izolati BMK su osjetljivi na ispitane antibiotike, osim na vankomicin, za koji predstavnici Lactobacillus vrsta imaju urođenu rezistenciju. Preživljavanje u nepovoljnim uvjetima gastrointestinalnog trakta (GIT) jedan je od glavnih kriterija pri izboru probiotika. Autohtoni izolati BMK, odabrani na temelju in vitro testa simuliranih gastrointestinalnih uvjeta, preživljavaju proces liofilizacije u većem broju kad su prisutni lioprotektori obrano mlijeko i inulin. Izolat BGLE1-6 preživljava bolje u prisutnosti inulina, dok izolati BGAL1-1 i ZG3-17 bolje preživljavaju proces liofilizacije u obranom mlijeku u prahu.
Abstract (english)
The ability of probiotic bacteria to influence the activity of colonizing microflora in the gastrointestinal ecosystem to deliver the functional enzymes or other byproducts is the rationale for the development of probiotic-containing products. Therefore, lactic acid bacteria isolated from autochthonous cheeses where explored for their probiotic properties. In order to exclude possibility of spreading an antibiotic resistance, selected isolates were tested for their antibiotic susceptibility. Autochthonous LAB were found susceptible to all of the antibiotics tested excluding vancomycin, for which representatives of the Lactobacillus species are known to poses an innate resistance. Survival in a high bacterial count in the gastrointestinal tract (GIT) is the most important criteria in probiotic selection. Indigenous isolates of LAB, selected on the basis on in vitro simulated gastrointestinal tract conditions test, survive freezedrying process in greater numbers when they are present lyoprotector skim milk or inulin. Isolate BGLE1-6 survives better in the presence of inulin, while isolates BGAL1-1 and ZG3- 17 better survive freeze-drying process in skimmed milk powder.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:422725
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
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 on2017-05-19 10:54:13

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