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undergraduate thesis
Utjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:846257
Vrdoljak, Josipa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

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Vrdoljak, J. (2017). Utjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:846257

Vrdoljak, Josipa. "Utjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:846257

Vrdoljak, Josipa. "Utjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:846257

Vrdoljak, J. (2017). 'Utjecaj mikotoksina na feermentacijsku aktivnost 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:159:846257

Vrdoljak J. Utjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:846257

J. Vrdoljak, "Utjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:846257

Metadata
TitleUtjecaj mikotoksina na feermentacijsku aktivnost bakterija mliječne kiseline
Title (english)The effect of mycotoxin on fermentation activity of lactic acid bacteria
AuthorJosipa Vrdoljak
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Toksično djelovanje mikotoksina, osim na čovjeka, životinje i biljke, dokazano je i u mikroba, a najčešće kroz smanjenje aktivnosti i inhibiciju rasta. Cilj rada bio je istražiti utjecaj mikotoksina na fermentacijsku aktivnost bakterija mliječne kiseline, jednih od najvažnijih industrijskih mikroorganizama. Ispitan je učinak mikotoksina aflatoksina i zearalenona na slijedeće bakterije mliječne kiseline: Lactobacillus plantarum K1, Lactobacillus plantarum B, Pediococcus pentosaceus i Leuconostoc mesenteroides. Tijekom rasta praćena je optička gustoća stanica i pH vrijednost te su na kraju fermentacije određene koncentracije metabolita bakterija mliječne kiseline. Iz dobivenih rezultata može se uočiti da su mikotoksini utjecali samo na rast bakterije P. pentosaceus, a nije zabilježen njihov utjecaj na fermentacijsku aktivnost niti jedne ispitivane bakterije što se može objasniti razgradnjom mikotoksina u stanici ili vezanjem mikotoksina na staničnu stjenku čime se sprečava ulazak mikotoksina u stanicu i njegovo inhibitorno djelovanje.
Abstract (english)
The toxic effects of mycotoxins, except humans, animals and plants, have also been demonstrated in microbes and most often through decreased activity and growth inhibition. The aim of the study was to investigate the effect of mycotoxins on fermentation activity of lactic acid bacteria, one of the most important industrial microorganisms. The effects of mycotoxins aflatoxin and zearalenone were tested on the following lactic acid bacteria: Lactobacillus plantarum K1, Lactobacillus plantarum B, Pediococcus pentosaceus and Leuconostoc mesenteroides. During bacterial growth, optical cell density and pH value were monitored, and at the end of the fermentation concentration of metabolites of lactic acid bacteria are measured. From the obtained results, it can be seen that mycotoxins only influenced the growth of P. pentosaceus and had no influence on the fermentation activity of any of the investigated bacteria, which can be explained by the degradation of mycotoxins in the cell or by the binding of mycotoxins to the cell wall, which is preventing the entrance of mycotoxins into cell and their inhibitory activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:846257
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 on2017-10-27 07:39:13