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undergraduate thesis
Analiza preživljavanja probiotičkog soja u guar gelu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:841532
Prskalo, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Section for Bioinformatics

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

Cite this document

Prskalo, K. (2017). Analiza preživljavanja probiotičkog soja u guar gelu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:841532

Prskalo, Katarina. "Analiza preživljavanja probiotičkog soja u guar gelu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:841532

Prskalo, Katarina. "Analiza preživljavanja probiotičkog soja u guar gelu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:841532

Prskalo, K. (2017). 'Analiza preživljavanja probiotičkog soja u guar gelu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:841532

Prskalo K. Analiza preživljavanja probiotičkog soja u guar gelu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:841532

K. Prskalo, "Analiza preživljavanja probiotičkog soja u guar gelu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:841532

Metadata
TitleAnaliza preživljavanja probiotičkog soja u guar gelu
Title (english)Survival analysis of a probiotic strains in guar gel
AuthorKatarina Prskalo
MentorJurica Žučko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Section for Bioinformatics)
Zagreb
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Konzumacijom probiotičkih sojeva Lactobacillus plantarum D13 i Bifidobacterium animalis subs. lactis Bb12 promovira se ljudsko zdravlje i oplemenjuje se crijevna mikroflora. Probiotici se uobičajeno konzumiraju kao dodaci prehrani, ali u ovom istraživanju će se ispitivati preživljavanje probiotičkih sojeva u guar gelu za rektalnu primjenu. Guar gel služi kao nosač bakterijskih stanica te je provedena analiza gelova različitih koncentracija guara kako bi se odredila optimalna koncentracija. Probiotički sojevi čuvaju se na 4 °C te nakon 10 i 30 dana mjeri se broj vijabilnih stanica.
Abstract (english)
Lactobacillus plantarum D13 and Bifidobacterium animalis subs. lactis Bb12 are probiotic bacteria that promote health and enrich the colonic microbiome. Probiotics are usually consumed through food supplements but this analysis will test survivability of probiotic strains in guar gum for rectal application. Guar gum is used as a matrix for probiotics and to determine the optimal concentration of guar this analysis will include testing gels with different concentrations of guar gum. Probiotic strains are kept on 4 °C and after 10 and 30 days number of viable cells is measured using plate counting method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:841532
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-20 07:07:07