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undergraduate thesis
Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:239187
Herout, Brigita
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

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Herout, B. (2018). Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:239187

Herout, Brigita. "Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:239187

Herout, Brigita. "Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:239187

Herout, B. (2018). 'Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:239187

Herout B. Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:239187

B. Herout, "Proteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:239187

Metadata
TitleProteolitička aktivnost probiotičkih starter kultura bakterija mliječne kiseline
Title (english)Proteolytic activity of probiotic starter cultures of lactic acid bacteria
AuthorBrigita Herout
MentorAndreja Leboš Pavunc (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 country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Tema ovog rada bila je ispitati proteolitičku aktivnost autohtonih Lactococcus lactis sojeva s ciljem odabira starter kultura za proizvodnju svježeg dimljenog sira. Bakterije mliječne kiseline (BMK) su vrlo važne starter kulture u biotehnološkoj proizvodnji različitih fermentiranih mliječnih proizvoda. Proteolitički sustav ima važnu ulogu u toj proizvodnji jer omogućava rast bakterija mliječne kiseline u mlijeku, odnosno razgradnju kazeina do aminokiselina potrebnih za rast BMK, što pak osigurava uspješnu fermentaciju. Zbog toga je metodom rupama u agaru ispitana proteolitička aktivnost 12 odabranih Lactococcus lactis sojeva, a oni sojevi koji su pokazali najveću proteolitičku aktivnost su izabrani za daljnje ispitivanje Ansonovom metodom. Mjerenjem proteolitičke aktivnosti Ansonovom metodom utvrđeno je da soj L. lactis ZG 7-10 pokazuje znatno bolju aktivnost u odnosu na ostale sojeve te je ispitana njegova sposobnost razgradnje kazeina Tricine SDS-PAGE metodom.
Abstract (english)
The aim of this study was to examine the proteolytic activity of autochtonous Lactococcus lactis strains in order to select starter cultures for smoke fresh cheese production. Lactic acid bacteria are ver important starter culture in biotechnological production of different fermented dairy products. The proteolytic system plays an important role in this production since it allows the growth of lactic acid bacteria in milk, meaning degradation of the casein to the amino acids necessary for the growth of LAB, thus ensuring successful fermentation. Using agar well assay proteolytic activity of 12 selected Lactococcus lactis strains has been tested and strains that expressed stronger proteolytic activity were selected for further testing by Anson's method. Measuring proteolytic activity by Anson's method revealed that L. lactis ZG 7-10 showed a significantly better activity compared to other strains so its ability to degrade casein was tested by Tricine SDS-PAGE method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:239187
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 on2018-07-18 09:56:01