prikaz prve stranice dokumenta Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta
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undergraduate thesis
Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:032733
Makovec, Sanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Makovec, S. (2011). Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:032733

Makovec, Sanja. "Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:032733

Makovec, Sanja. "Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:032733

Makovec, S. (2011). 'Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:032733

Makovec S. Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:032733

S. Makovec, "Preživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:032733

Metadata
TitlePreživljavanje autohtonih izolata bakterija mliječne kiseline u simuliranim uvjetima gastrointestinalnog trakta
Title (english)The survival of indigenous strains of lactic acid bacteria in simulated gastrointestinal tract conditions
AuthorSanja Makovec
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 country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Provedena je karakterizacija pojedinih sojeva autohtone populacije bakterija mliječne kiseline (BMK), izoliranih iz tradicionalno proizvedenog sira u salamuri, kao probiotičkih starter kultura. Iz svježeg sira odabrano je 19 različitih autohtonih izolata koji su identificirani kao predstavnici BMK, te su provedena istraživanja probiotičkog koncepta. Uspješno preživljavanje u gastrointestinalnom traktu (GIT) jedan je od glavnih kriterija pri izboru probiotika. Ispitano je preživljavanje autohtonih izolata BMK u simuliranim uvjetima GIT. Većina autohtonih izolata BMK podnosi nepovoljne uvjete GIT in vitro, a osobito visok stupanj preživljavanja pri pH vrijednosti želučanog soka 2,5, pokazali su bakterijski sojevi: BGGO11-3, BGGO11-47, te BGAL 1-1, BGAL 1-5, BGAL 1-39, BGLE 1-14 i BGLE 1-16.
Abstract (english)
The characterization of the different autochthonous lactic acid bacteria (LAB) strains, naturally present in traditionally made white pickled cheese, was undertaken in order to define potential probiotic starter cultures. 19 different autochthonous isolates were selected from white pickled cheese, which were previously identified as representatives of LAB and were further examined by probiotic concept investigations. Survival in a high bacterial count in the gastrointestinal tract (GIT) is one of the most important criteria in probiotic selection. Autochthonous LAB strains mostly survived well harsh GIT conditions in vitro, and especially the high level of recovery showed strains BGGO11-3, BGGO11-47, BGAL 1-1, BGAL 1-5, BGAL 1-39, BGLE 1-14 and BGLE 1-16, even when pH level of simulated gastric juice was 2,5.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:032733
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 09:57:11