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undergraduate thesis
Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:108889
Martinović, Petra
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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Martinović, P. (2024). Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:108889

Martinović, Petra. "Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:108889

Martinović, Petra. "Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:108889

Martinović, P. (2024). 'Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:108889

Martinović P. Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:108889

P. Martinović, "Prilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:108889

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Metadata
TitlePrilagodba na uvjete liofilizacije i antioksidacijski potencijal Levilactobacillus brevis sojeva
Title (english)Adaptation to lyophilization conditions and antioxidant potential of Levilactobacillus brevis strains
AuthorPetra Martinović
MentorJasna Novak (mentor)
MentorKatarina Butorac (pomoć pri izradi, neposredni voditelj)
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 country2024-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom završnom radu analizirani su bakterijski sojevi Levilactobacillus brevis MB1, MB2, MB13 i MB20, izolirani iz majčinog mlijeka s prethodno evaluiranim funkcionalnim svojstvima. Cilj ovog rada bio je ispitati lioprotektivna svojstva, nusproizvoda mliječne industrije, permeata, slatke i kisele sirutke, kao medija tijekom liofilizacije biomase L. brevis. Dodatno je provedena preliminarna analiza antioksidacijskog potencijala L. brevis sojeva. Temeljem rezultata ustanovljeno je da tri od četiri soja imaju tendenciju većeg postotka uklanjanja DPPH (2,2 difenil-1-pikrilhidrazil) radikala. Također, cilj je bio ustanoviti potencijalnu ulogu S-layer proteina, te usporediti sojeve L. brevis, prije i nakon ekstrakcije S-proteina, kako bi se odredila povezanost ovih proteina i zaštite stanične stijenke liofiliziranih stanica tijekom liofilizacije. SDS-PAGE (engl. Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) analizom potvrđena je prisutnost S-layer proteina u sojevima L. brevis. Analiza je pokazala da kada L. brevis eksprimiraju gene koji kodiraju za S-layer proteine iskazuju veću otpornost i prilagodbu na uvjete liofilizacije. Među analiziranim, soj L. brevis MB13, uz primjenu permeata kao lioprotektivnog medija, preživljava u najvišem broju bakterijskih stanica te s najmanjom razlikom u broju stanica prije i nakon liofilizacije, s vrijednošću Δlog(CFU/mL)=0,09 što potiče daljnja istraživanja ponovnog iskorištenja ovog nusproizvoda unutar aspekata održivosti.
Abstract (english)
In this final work, bacterial strains Levilactobacillus brevis MB1, MB2, MB13 and MB20, isolated from human milk, with previously evaluated functional properties, were analyzed. The aim of this work was to examine the lioprotective properties of dairy industry by-products, permeate, sweet and sour whey, as a medium during lyophilization of L. brevis biomass. In addition, a preliminary analysis of the antioxidant potential of L. brevis strains was performed. Based on the results, it was established that three of the four strains have a tendency to a higher percentage of DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical removal. Also, the goal was to establish the potential role of S-layer proteins, and to compare L. brevis strains before and after extraction with S-proteins, in order to determine the association of these proteins in the protection of the cell wall of lyophilized cells during lyophilization. SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) analysis confirmed the presence of S-layer protein in L. brevis strains. The analysis showed that S-layer expressing L. brevis show greater resistance and adaptation to lyophilization conditions. Among those analyzed, strain L. brevis MB13, when the use of permeate as a lioprotective medium, survives in the highest number of bacterial cells and with the lowest difference in the number of cells before and after lyophilization, with a value of Δlog(CFU/mL)=0,09.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:108889
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2024-09-23 10:28:23

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