prikaz prve stranice dokumenta Proteolitička aktivnost odabranih bakterija mliječne kiseline
Access restricted to students and staff of home institution
master's thesis
Proteolitička aktivnost odabranih bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:029269
Mrduljaš, Nikolina
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

Mrduljaš, N. (2011). Proteolitička aktivnost odabranih 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:159:029269

Mrduljaš, Nikolina. "Proteolitička aktivnost odabranih bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:029269

Mrduljaš, Nikolina. "Proteolitička aktivnost odabranih bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:029269

Mrduljaš, N. (2011). 'Proteolitička aktivnost odabranih bakterija mliječne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:029269

Mrduljaš N. Proteolitička aktivnost odabranih bakterija mliječne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:029269

N. Mrduljaš, "Proteolitička aktivnost odabranih bakterija mliječne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:029269

Metadata
TitleProteolitička aktivnost odabranih bakterija mliječne kiseline
Title (english)Proteolytic activity of the selected lactic acid bacteria
AuthorNikolina Mrduljaš
MentorJagoda Šušković (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 country2011-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog diplomskog rada bio je ispitati proteolitičku aktivnost odabranih vrsta bakterija mliječne kiseline (BMK), s posebnim naglaskom na probiotički soj Lactobacillus helveticus M92. Za proteolitičku aktivnost odgovorne su proteinaze stanične stijenke BMK koje im omogućuju rast u mlijeku, sudjeluju u formiranju arome i teksture proizvoda, te u sintezi biološki aktivnih peptida. Metodom difuzije u agar uz dodatak obranog mlijeka, najveću proteolitičku aktivnost pokazale su bakterije L. helveticus M92, L. acidophilus ATCC 4365 i L. rhamnosus GG. Prema dobivenim rezultatima bakterijske kulture pokazuju veću proteolitičku aktivnost od supernatanata kultura. Metodom SDS-PAGE ispitana je prisutnost biološki aktivnih peptida koji nastaju hidrolizom kazeina djelovanjem BMK, i to nakon inkubacije bakterija u MRS tekućoj hranjivoj podlozi uz dodatak kazeina ili nakon inkubacije u obranom mlijeku. Amplifikacijom gena koji kodiraju za proteaze prtH i prtH2 pomoću PCR metode dobiven je signal koji upućuju na prisutnost ovih gena kod L. helveticus M92.
Abstract (english)
The aim of this thesis was to examine the proteolytic activity of selected lactic acid bacteria (LAB), with a special focus on the proteolitic activity of probiotic strain Lactobacillus helveticus M92. Cell envelope proteinases are responsible for the proteolytic activity of LAB, which enable these bacteria to grow in milk, to participate in the formation of the flavor and texture of products, and could be important in the biologically active peptides synthesis. The highest proteolytic activity with diffusion method in agar with the addition of skim milk, in the Petri plates, was obtained for L. helveticus M92, L. acidophilus ATCC 4365 and L. rhamnosus GG. According to the results bacterial cultures showed higher proteolytic activities than the culture supernatants of the investigated strains. The presence of biologically active peptides coming from the hydrolysis of casein by LAB activity was examined by SDS-PAGE, either after incubation of bacteria in MRS broth or in skim milk. Amplification of the prtH i prtH2 genes by PCR revealed the presence of the gene in L. helveticus M92.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:029269
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 12:24:29