prikaz prve stranice dokumenta Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva
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master's thesis
Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:343756
Pobrić, Jelena
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

Pobrić, J. (2011). Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:343756

Pobrić, Jelena. "Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:343756

Pobrić, Jelena. "Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:343756

Pobrić, J. (2011). 'Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:343756

Pobrić J. Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:343756

J. Pobrić, "Karakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:343756

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Metadata
TitleKarakterizacija mikrobne populacije bakterija mliječne kiseline iz autohtonih sireva
Title (english)Characterization of the lactic acid bacteria microbial population from autochthonous cheeses
AuthorJelena Pobrić
MentorBlaženka Kos (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 country2011-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu provedena je izolacija i karakterizacija autohtone populacije bakterija mliječne kiseline (BMK), prirodno prisutne u tradicionalnom proizvedenom svježem siru, s ciljem definiranja probiotičkih starter kultura. Odabrane autohtone bakterije su pomoću klasičnih mikrobioloških metoda okarakterizirane kao gram-pozitivni, katalaza-negativni, nesporogeni, koki ili štapići, koji uspješno spuštaju pH vrijednost hranjive podloge, te sintetiziraju visoke koncentracije mliječne kiseline. Mikrobiološka analiza pokazala je da BMK predstavljaju dominantnu autohtonu bakterijsku populaciju u svježem siru. Iz autohtonog svježeg sira odabrano je 14 različitih bakterijskih sojeva, čija je daljna identifikacija, provedena sekvencioniranjem 16S rRNA gena, potvrdila da se radi o različitim sojevima BMK. Autohtoni izolati BGAL 3-19, BGAL 3-43, BGAL 3-54 i BGGO 5-3 su pokazali visoki stupanj preživljavanja u gastrointestinalnom traktu (GIT) in vitro. Odabrani izolat BGAL 3-19 je osjetljiv na sve ispitane antibiotike, osim na vankomicin, za koji predstavnici Lactobacillus vrsta imaju urođenu rezistenciju, dok je BGGO 5-3 pored vankomicina rezistentan i na neomicin i streptomicin. Analizom površinskih proteina autohtonih BMK pomoću SDS-PAGE utvrđeno je da soj BGGO 7-28 posjeduje S-layer protein koji može imati važnu ulogu u probiotičkim svojstvima ovog soja.
Abstract (english)
Isolation and characterization of the autochthonous lactic acid bacteria (LAB) population, naturally present in traditionally produced fresh cheese, was carried out, with an aim to define probiotic starter cultures. Selected autochthonous bacterial isolates were characterized as gram-positive, catalase-negative, asporogenous cocci or rods by conventional microbiological methods which are successfully in lowering the pH value of the medium and in synthesises of the high concentrations of lactic acid. Microbiological analysis revealed that LAB represent dominant autochthonous bacterial population in the fresh cheese. 14 different bacterial strains were selected from the autochthonous fresh cheese and their further identification by sequencing of the 16S rRNA gene confirmed that these are different LAB strains. Autochthonous isolates BGAL 3-19, BGAL 3-43, BGAL 3-54 and BGGO 5-3 showed high survival rates when exposed to the GIT in vitro. Selected isolate BGAL 3-19 is susceptible to the all tested antibiotics excluding vancomycin, for which the representatives of the Lactobacillus species have an innate resistance, while the BGGO 5-3 isolate is resistant even to neomycin and streptomycin. The analysis of the surface cell proteins of the autochthonous LAB by SDS-PAGE revealed the presence of the S-layer protein in BGGO7-28. This protein could be of importance in the probiotic properties of this particular strain.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:343756
Study programmeTitle: Biotechnology; specializations in: Biochemical-Microbiology
Course: Biochemical-Microbiology
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-31 11:21:56

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