Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura

Kovač, Karla

prikaz prve stranice dokumenta Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura

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undergraduate thesis

Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:966241

Kovač, Karla

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

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APA 6th Edition

Kovač, K. (2010). Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:966241

MLA 8th Edition

Kovač, Karla. "Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:966241

Chicago 17th Edition

Harvard

Kovač, K. (2010). 'Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:966241

Vancouver

Kovač K. Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:966241

IEEE

K. Kovač, "Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:966241

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:966241

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Title	Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura
Title (english)	Antimicrobical activity of isolate lactic acid bacteria as functional property of starter cultures
Author	Karla Kovač
Mentor	Blaženka Kos (mentor)
Granter	University 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 country	2010-07-01, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Biotechnology
Abstract	Bakterije mliječne kiseline su važne starter kulture za proizvodnju fermentirane hrane. Poželjno svojstvo starter kultura je antagonističko djelovanje prema nepoželjnim i patogenim mikroorganizmima. U ovom radu su ispitivane antibakterijske aktivnosti pet bakterija mliječne kiseline izoliranih iz kiselog kupusa: SF1, SF2, SF4, SF9 i SF13. Antimikrobna aktivnost ispitana je turbidimetrijskom metodom, prema test mikroorganizmima: Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus cereus TM2 i Bacillus subtilis ATCC 6633. Također je ispitana i bakteriocinska aktivnost tih pet bakterijskih sojeva prema srodnima bakterijskim vrstama Lactobacillus helveticus M92, Lactobacillus plantarum L4, Enterococcus faecuim L3, Enterococcus faecium A7 i Lactobacillus fermentum A8, metodom s dvostrukim slojem agara. Dobiveni rezultati ukazuju na bakteriocinsku aktivnost ispitivanih sojeva. Bakterijski sojevi su također preživjeli proces liofilizacije u visokom broju (cca 109 CFU/ml), što je važno s tehnološkog aspekta priprave i čuvanja starter kultura.
Abstract (english)	Lactic acid bacteria are important starter cultures for fermented food production. Desirable property of lactic acid bacteria starter cultures is their antagonistic effect on undesirable and pathogen microorganisms. In this paper, antibacterial activity of five lactic acid bacteria strains isolated from sauerkraut: SF1, SF2, SF4, SF9 i SF13 has been examined, using the turbidimetric method, towards 6 different test-microorganisms: Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus cereus TM2 i Bacillus subtilis ATCC 6633. Futhermore, bacteriocine activity of five probiotic strains towards related lactis acid bacteria, Lactobacillus helveticus M92, Lactobacillus plantarum L4, Enterococcus faecuim L3, Enterococcus faecium A7 i Lactobacillus fermentum A8,was examined using the agar-spot-test method. Final results indicate bacteriocinogenic activity of examined acid bacteria strains. Tested bacterial strains have also survived the freeze-drying process successfully (~109 CFU/ml) what is very important technological aspect of preparation and preservatio of starter cultures.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:966241
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-06-07 11:11:39

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