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undergraduate thesis
Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:767999
Jelečević, Tereza
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

Jelečević, T. (2010). Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:767999

Jelečević, Tereza. "Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:767999

Jelečević, Tereza. "Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:767999

Jelečević, T. (2010). 'Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:767999

Jelečević T. Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:767999

T. Jelečević, "Kompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:767999

Metadata
TitleKompetitivna ekskluzija patogena djelovanjem probiotičkih sojeva
Title (english)Competitive exclusion of pathogens by probiotic strains
AuthorTereza Jelečević
MentorJasna Novak (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 country2010-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Osim primjene u industrijskim fermentacijama, bakterije mliječne kiseline (BMK) čine važan dio mikrobne populacije prirodnih ekosustava poput urogenitalnog i gastrointestinalnog trakta ljudi i životinja. U ovakvom mikrookolišu značajno je ihhibicijsko djelovanje BMK prema nepoželjnim mikroorganizmima. Pojedini predstavnici BMK upravo su definirani i kao probiotici koji doprinose poboljšanju ljudskog i životinjskog zdravlja na prirodan način, a upravo antagonističko djelovanje prema nepoželjnim i patogenim mikroorganizmima je jedno od najvažnijih funkcionalnih svojstava. U ovom radu istraženo je antimikrobno djelovanje probiotičih sojeva Lactobacillus helveticus M92, Lactobacillus plantarum L4 i Enterococcus faecium L3, prema šest različitih test mikroorganizmima: Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633 i Bacillus cereus TM2. Svi probiotički sojevi iskazuju snažno antimikrobno djelovanje prema testiranim mikroorganizmima, što je važno funkcionalno svojstvo probiotičkih sojeva i jedan od bitnih mehanizama kompetitivne ekskluzije koja im daje selektivnu prednost pred patogenima u specifičnom mikrokolišu poput gastrointestinalnog trakta domaćina.
Abstract (english)
Beyond their involvement in industrial fermentations, LAB make part of natural ecosystems such as the urogenital or the gastro-intestinal tract of humans and other animals. In these microenvironments, LAB also play a role in the inhibition of pathogenic microorganisms. Some species of LAB reportedly have a beneficial role on health and wellbeing of the host. Some members of those bacteria are also defined as probiotics which increase human and animal health on natural way. Desirable property of lactic acid bacteria starter cultures and probiotic strains is their antagonistic effect on undesirable and pathogen microorganisms. In this work, antibacterial activity of three probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 has been examined, using the turbidimetric method towards six different test-microorganisms: Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633 i Bacillus cereus TM2. All probiotic strains exhibit strong antimicrobial activity against test microorganisms, what is an important functional propertie and one of the major mechanisms of competitive exclusion. Final results indicate bacteriocin activity of examined probiotic strains.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:767999
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
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Created on2017-06-07 09:43:33