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undergraduate thesis
Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:869768
Šain, Adela
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

Šain, A. (2017). Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:869768

Šain, Adela. "Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:869768

Šain, Adela. "Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:869768

Šain, A. (2017). 'Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:869768

Šain A. Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:869768

A. Šain, "Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:869768

Metadata
TitlePromjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A
Title (english)Changes in morphological characteristics of selected wine yeasts and lactic acid bacteria in the presence of ochratoxin A
AuthorAdela Šain
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 country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jedan od vaţnijih problema današnjice je kontaminacija prehrambenih proizvoda mikotoksinima. Izuzev čovjeka, ţivotinja i biljaka, toksično djelovanje mikotoksina dokazano je i na mikroorganizmima. Budući da postoji ograničen broj istraţivanja o utjecaju mikotoksina na stanice bakterija i kvasaca, cilj ovog rada bio je odrediti djelovanje okratoksina A na krivulju rasta i morfološke osobine vinskih kvasaca S.cerevisiae i S.bayanus tijekom 168 sati, te na bakteriju Lactobacillus plantarum B tijekom 72 sata. Mikrobni rast prikazan u obliku krivulje rasta, odreĎen je brojanjem poraslih kolonija na čvrstoj hranjivoj podlozi, dok je veličina stanica, odreĎena metodom mikrometrije upotrebom objektnog i okularnog mikrometra. Iz dobivenih rezultata moţe se uočiti da okratoksin A neznatno utječe na rast i morfologiju i Lactobacillus plantarum B i kvasce S.cerevisiae i S.bayanus što se moţe objasniti da su i bakterija i kvasci razvili odreĎenu otpornost na toksičnost okratoksina A.
Abstract (english)
One of the most important problems today is the contamination of food products with mycotoxins. Apart from humans, animals and plants, toxicity of mycotoxins has been demonstrated in microorganisms. Since there is a limited number of studies on the effects of mycotoxins on bacteria and yeast cells, the goal of this study was to determine the effects of ochratoxin A on growth curve and morphological properties of wine yeasts S.cerevisiae and S. bayanus during 168 hours and on bacterium Lactobacillus plantarum B during 72 hours. The microbial growth shown in the form of growth curves was determined by counting the growing colonies on a solid nutrient medium, while the cell size was determined by a micrometric method using the stage and ocular micrometers. From the obtained results, it can be seen that ochratoxin A has a slight influence on growth and morphology and Lactobacillus plantarum B and yeasts S. cerevisiae and S. bayanus. Which can be explained that both bacteria and yeasts developed a certain resistance to ochratoxin A.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:869768
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-09-20 09:25:17