prikaz prve stranice dokumenta In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline
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master's thesis
In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:469545
Bunjevac, Željka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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

Cite this document

Bunjevac, Ž. (2011). In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:469545

Bunjevac, Željka. "In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:469545

Bunjevac, Željka. "In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:469545

Bunjevac, Ž. (2011). 'In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:469545

Bunjevac Ž. In-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:469545

Ž. Bunjevac, "In-situ inhibicija Listeria monocytogenes bakterijama 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:159:469545

Metadata
TitleIn-situ inhibicija Listeria monocytogenes bakterijama mliječne kiseline
Title (english)In-situ inhibition of Listeria monocytogenes by lactic acid bacteria
AuthorŽeljka Bunjevac
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2011-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je provjeriti da li izolirani soj bakterija mliječne kiseline Lactobacillus plantarum A1 pokazuje antilisterijska svojstva u svježem sirovom mlijeku. Listeria monocytogenes je odavna prepoznata kao humani patogen, ali je tek ranih 80-tih godina prošlog stoljeća uočeno da je kontaminirana hrana glavni put prijenosa te bakterije iz okoliša u ljude. S obzirom da je za listeriju još uvijek nepoznata infekcijska doza, propisani su vrlo strogi standardi za ovu bakteriju – 0/25 g uzorka. U današnje vrijeme, sve je veći trend zaštite i konzerviranja hrane na prirodan način, te je sve više potrošača zainteresirano za što prirodnije proizvode radi poboljšanja zdravlja, primjenom bioprotektivnih kultura, kao što su bakterije mliječne kiseline (BMK), koje svojim rastom i proizvodnjom metabolita (organskih kiselina i bakteriocina) sprječavaju kvarenje i produžuju vijek hrane, a za koje je dokazano da imaju antimikrobni učinak na patogene mikroorganizme. U mlijeku koje je bilo podvrgnuto vremensko-temperaturnom režimu proizvodnje tradicionalnog svježeg sira, kultura BMK inhibirala je rast bakterije Listeria monocytogenes u rasponu od 40 do 50 % u ovisnosti o vremenu inkubacije.
Abstract (english)
The purpose of this study was to verify whether the isolated strain of lactic acid bacteria Lactobacillus plantarum A1 shows antilisterial properties in fresh raw milk. Listeria monocytogenes has long been recognized as a human pathogen, but only the early 1980s of the past century it was noticed that contaminated food was a main way of bacterial transmission from the environment to humans. Given that the listeria was still unknown infectious doses prescribed are very strict standards for the bacteria – 0/25 g sample. Nowadays, an increasing trend in the protection and preservation of food in a natural way, and more consumers are interested in the natural products to improve health, using bioprotective culture, such as lactic acid bacteria (LAB), which by their growth and production of metabolites (organic acids and bacteriocins) to prevent spoilage and extend the life of food, which has been shown to have antimicrobial effect on pathogenic microorganisms. The milk that was subjected to time-temperature regime of the traditional production of cheese, the culture of LAB inhibited the growth of Listeria monocytogenes in a range of 40 to 50 % depending on the incubation time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:469545
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
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 13:55:45