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undergraduate thesis
Fenotipska i genotipska identifikacija bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:309131
Lež, Ena
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

Lež, E. (2010). Fenotipska i genotipska identifikacija bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:309131

Lež, Ena. "Fenotipska i genotipska identifikacija bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:309131

Lež, Ena. "Fenotipska i genotipska identifikacija bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:309131

Lež, E. (2010). 'Fenotipska i genotipska identifikacija bakterija mliječne kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:309131

Lež E. Fenotipska i genotipska identifikacija bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:309131

E. Lež, "Fenotipska i genotipska identifikacija bakterija mliječne kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:309131

Metadata
TitleFenotipska i genotipska identifikacija bakterija mliječne kiseline
Title (english)Phenotypic and genotypic identification of lactic acid bacteria
AuthorEna Lež
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 country2010-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Tijekom procesa spontane fermentacije kupusa izolirano je 16 Gram-pozitivnih, katalaza negativnih i nesporogenih bakterijskih sojeva. Izolirani sojevi bakterija mliječne kiseline bojanjem po Gramu definirani su kao 15 štapića i jedan kok. SDS-PAGE elektroforeza ukupnih staničnih proteina te RAPD (Randomly Amplified Polymorphic DNA) metoda s početnicom za bakterije mliječne kiseline su pokazali da se radi o 7 različitih sojeva bakterija mliječne kiseline, dok je od 5 različitih izolata, izabranih za daljnji rad, fenotipskom identifikacijom API testom, tri identificirano kao Lactobacillus plantarum, jedan kao Leuconosotoc mesenteroides te jedan kao Lactobacillus brevis. Ispitivanjem rasta odabranih bakterijskih sojeva pri različitim koncentracijama natrijevog klorida ustanovljeno je da svi ispitivani sojevi rastu u prisutnosti 4-6% natrijevog klorida što je važno tehnološko svojstvo potencijalnih starter kultura za proizvodnju kiselog kupusa.
Abstract (english)
During spontaneous cabbage fermentation, 16 Gram-positive, catalase-negative and non-sporogenic bacterial strains have been isolated. Isolated lactic acid bacteria strains have been defined as fifteen bacilli and one as coccus by Gram staining. Between 14 strains, 7 different strains have been distinguished by SDS-PAGE electrophoresis according to their whole cell protein profiles and RAPD method (Randomly Amplified Polymorphic DNA) with specific primer for the lactic acid bacteria. Phenotypic analysis, performed by API test, have shown that between 5 strains, selected for further examinations, three have been revealed as Lactobacillus plantarum, while one as Leuconosotoc mesenteroides and the last one as Lactobacillus brevis. Isolated bacterial strains have survived addition of 4-6 % sodium chloride concentrations in MRS media, which is a very important technological characteristic of starter cultures applied for fermented cabbage production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:309131
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 on2017-06-02 11:14:58