Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka

Horvat, Maja

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undergraduate thesis

Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:621020

Horvat, Maja

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

APA 6th Edition

Horvat, M. (2020). Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:621020

MLA 8th Edition

Horvat, Maja. "Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:621020

Chicago 17th Edition

Harvard

Horvat, M. (2020). 'Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:621020

Vancouver

Horvat M. Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:621020

IEEE

M. Horvat, "Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:621020

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:621020

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Metadata

Title	Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka
Title (english)	Bacteriocin activity of lactic acid bacteria isolated from breast milk
Author	Maja Horvat
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	2020-07-01, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Biotechnology
Abstract	Mnogi sojevi bakterija mliječne kiseline proizvode antimikrobne metabolite kao što su organske kiseline,ali i antimikrobni peptidi koji se nazivaju bakteriocini s potencijalom primjene u terapijske svrhe i kao biokonzervansi. Stoga je cilj ovog završnog rada bio metodičkim pristupom provesti izolaciju bakterija mliječne kiseline iz majčinog mlijeka i utvrditi njihovu bakteriocidnu aktivnost. Sojevi koji pokazuju bakteriocidno djelovanje detektirani su pomoću PCR reakcije sa specifičnim početnicama, a prisutnost bakteriocidnih proteina potvrđena je agaroznom gel elektroforezom amplifikacijskih produkata dobivenih PCR metodom. Pažljivo odabrani sojevi, koji pokazuju bakteriocidno djelovanje, imaju potencijalno antimikrobno djelovanje protiv humanih patogena, što doprinosi ograničavanju upotrebe antibiotika, a bakteriocini koje proizvode imaju potencijal primjene kao biokonzervansi u svrhu zaštite hrane.
Abstract (english)	Many strains of lactic acid bacteria produce antimicrobial metabolites such as organic acids, but also antimicrobial peptides called bacteriocins with the potential for use for therapeutic purposes and as biopreservatives. Therefore, the aim of this final work was to use a methodical approach to isolate lactic acid bacteria from breast milk and to determine their bactericidal activity. Strains showing bactericidal activity were detected by PCR reaction with specific primers, and the presence of bactericidal proteins was confirmed by agarose gel electrophoresis of amplification products obtained by PCR method. Carefully selected strains, which show bactericidal activity, have potential antimicrobial activity against human pathogens, which contributes to limiting the use of antibiotics, and the bacteriocins they produce have the potential to be used as biopreservatives for food protection purposes.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:621020
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	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2020-11-16 10:17:40