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undergraduate thesis
Lactobacilus paraplantarum kao prirodni konzervans
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2023. urn:nbn:hr:167:513351
Grubeša, Jelena
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Grubeša, J. (2023). Lactobacilus paraplantarum kao prirodni konzervans : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:513351

Grubeša, Jelena. "Lactobacilus paraplantarum kao prirodni konzervans : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:513351

Grubeša, Jelena. "Lactobacilus paraplantarum kao prirodni konzervans : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:513351

Grubeša, J. (2023). 'Lactobacilus paraplantarum kao prirodni konzervans : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:167:513351

Grubeša J. Lactobacilus paraplantarum kao prirodni konzervans : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:167:513351

J. Grubeša, "Lactobacilus paraplantarum kao prirodni konzervans : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:513351

Metadata
TitleLactobacilus paraplantarum kao prirodni konzervans : završni rad
Title (english)Lactobacillus paraplantarum as a natural preservative : bachelor thesis
AuthorJelena Grubeša
MentorDanijela Skroza (mentor)
MentorVida Šimat (komentor)
Committee memberIvana Generalić Mekinić (predsjednik povjerenstva)
Committee memberVida Šimat (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bakterije mliječno-kiselog vrenja prisutne su u velikom broju prehrambenih proizvoda i odgovorne su za različite pozitivne (fermentacija, antimikrobno djelovanje, senzorska svojstva proizvoda, probiotski učinak) ali i negativne (bakterije kvarenja, antimikrobna rezistencija) procese u prehrambenim proizvodima. Metaboliti bakterija mliječno-kiselog vrenja u prehrambenim proizvodima imaju sposobnost inhibicije različitih patogenih bakterija kao i bakterija kvarenja zbog čega je moguća njihova primjena u konzerviranju nefermentiranih namirnica. U ovom radu ispitana je antimikrobna aktivnost bakterijske vrste Lactobacillus paraplantarum (talog) i uzgojnog medija nakon inkubacije (supernatant) protiv patogenih bakterija i bakterija kvarenja. Antimikrobna aktivnost procijenjena je metodom minimalne inhibitorne koncentracije (engl. Minimum Inhibitory Concentration, MIC), minimalne baktericidne koncentracije (engl. Minimum Bactericidal Concentration, MBC) i metodom difuzije u jažicama (engl. Well Diffusion Method). Najbolji antimikrobni učinak imao je supernatant L. paraplantarum dok je talog bakterijskih stanica L. paraplantarum pokazao jako slabo djelovanje ili nije imao učinak prema testiranim mikroorganizmima. Najniže MIC i MBC vrijednosti supernatanta L. paraplantarum zabilježene su prema patogenoj bakteriji Enterococcus faecalis, s MIC i MBC vrijednosti od 5% i prema bakteriji kvarenja Pseudomonas fragi s MIC i MBC vrijednosti od 2,5%. Najbolji inhibitorni učinak određen metodom difuzije u jažicama pokazali su supernatant i talog L. paraplantarum prema Pseudomonas fragi.
Abstract (english)
Lactic acid fermentation bacteria are present in a large number of food products and are responsible for various positive (fermentation, antimicrobial activity, sensory properties of the product, probiotic activity) and negative (spoilage bacteria, antimicrobial resistance) processes in foods. Metabolites of lactic acid fermentation bacteria in food products have the ability to inhibit various pathogenic bacteria and spoilage bacteria in foods, making them useful for preservation of non-fermented foods. In this thesis, the antimicrobial activity of the bacterial species Lactobacillus paraplantarum (sediment) and the culture medium after incubation (supernatant) was tested against pathogenic bacteria and spoilage bacteria. Antimicrobial activity was evaluated by the minimum inhibitory concentration (MIC) method, minimum bactericidal concentration (MBC) and well diffusion method. The supernatant of L. paraplantarum showed the best antimicrobial effect, while the precipitate of bacterial cells of L. paraplantarum showed a very weak effect or had no effect against the tested microorganisms. The lowest MIC and MBC values of the supernatant of L. paraplantarum were found against the pathogenic bacterium Enterococcus faecalis, with MIC and MBC values of 5% and against the spoilage bacterium Pseudomonas fragi with MIC and MBC values of 2.5%. The best inhibitory effect determined by the diffusion method in wells was shown by the supernatant and sediment of L. paraplantarum against Pseudomonas fragi.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:513351
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteOvaj rad je sufinanciran sredstvima projekta BioProMedFood (Reference Number:1467; 2019 SECTION2-4).
Created on2023-12-01 10:22:36