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master's thesis
Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:712532
Gale, Angelo
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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Gale, A. (2018). Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:712532

Gale, Angelo. "Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:712532

Gale, Angelo. "Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:712532

Gale, A. (2018). 'Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:712532

Gale A. Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:712532

A. Gale, "Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:712532

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Metadata
TitleProteolitička aktivnost odabranih sojeva bakterija mliječne kiseline
Title (english)Proteolytic activity of selected strains of lactic acid bacteria
AuthorAngelo Gale
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bakterije mliječne kiseline (BMK) su široko rasprostranjeni mikroorganizmi, te se uobičajeno nalaze u mlijeku i mliječnim proizvodima. Proteolitički sustav BMK važan je za njihov rast u mlijeku, omogućava hidrolizu kazeina te daje doprinos razvoju organoleptičkih svojstava fermentiranih mliječnih proizvoda. Cilj ovog rada je istražiti proteolitičku aktivnost sojeva BMK: Lactobacillus brevis D6, Lactobacillus fermentum D12, Lactobacillus plantarum D13 i Lactococcus lactis ZG7-10. Primjenom API 50 CHL medija identificirani su izolirani sojevi bakterija iz roda Lactobacillus i srodnih rodova. AFLP metodom identificiran je autohtoni soj Lactococcus lactis ZG7-10, koji je prema rezultatima dobivenim Ansonovom metodom određivanja proteolitičke aktivnosti imao najveću proteolitičku aktivnost od svih ispitivanih sojeva BMK. Utvrđeno je također kako spomenuti soj proizvodi najveću koncentraciju mliječne kiseline (gL-1), te najbolje raste u prisutnosti 2,0 , 4,0 i 6,5 % (w/v) NaCl-a. Tricine-SDS-PAGE elektroforezom praćena je hidroliza kazeina u obranom mlijeku kao rezultat proteolitičke aktivnosti odabranih sojeva BMK
Abstract (english)
Lactic acid bacteria (LAB) are widespread microorganisms and are commonly found in milk and dairy products. Proteolytic system of LAB is important for their growth in milk, enables casein hydrolysis and contributes to the development of organoleptic properties of fermented dairy products. The aim of this paper is to investigate the proteolytic activity of LAB strains: Lactobacillus brevis D6, Lactobacillus fermentum D12, Lactobacillus plantarum D13 and Lactococcus lactis ZG7-10. Using the API 50 CHL media, isolated strains of bacteria from the genus Lactobacillus and related genera were identified. An autochthonous strain of Lactococcus lactis ZG7-10 was identified by the AFLP method, which according to the results obtained by the Anson method of determining the proteolytic activity had the highest proteolytic activity of all examined LAB strains. It was also found that mentioned strain produces the highest concentration of lactic acid (gL-1), and best grows in the presence of 2,0 , 4,0 and 6,5 % (w/v) NaCl. Casein hydrolysis was monitored by Tricine-SDS-PAGE electrophoresis in skimmed milk as a result of proteolytic activity of selected LAB strains.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:712532
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2019-11-26 10:57:57

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