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undergraduate thesis
Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:858521
Romac, Anamarija
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

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Romac, A. (2018). Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:858521

Romac, Anamarija. "Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:858521

Romac, Anamarija. "Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:858521

Romac, A. (2018). 'Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:858521

Romac A. Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:858521

A. Romac, "Vezanje AFM1 iz mlijeka liofiliziranim stanicama 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:159:858521

Metadata
TitleVezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline
Title (english)Binding of AFM1 from milk by freeze-dryied lactic acid bacteria
AuthorAnamarija Romac
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 country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikotoksini su sekundarni metaboliti toksikotvornih plijesni te su česti kontaminanti raznih prehrambenih proizvoda. Pojava aflatoksina M1, vrlo otrovnog mikotoksina u mlijeku, prijetnja je zdravlju potrošača, osobito maloj djeci te dovodi do ekonomskih gubitaka zbog kontaminiranog mlijeka. Zbog navedenih činjenica traže se nove strategije za sprječavanje onečišćenja i štetnih djelovanja AFM1. S ciljem razvijanja sigurne i praktične metode dekontaminacije, u ovom radu provedena su istraživanja s izoliranim sojevima bakterija mliječne kiseline u liofiliziranom obliku kojima je ispitana sposobnost vezanja AFM1 u umjetno kontaminiranom mlijeku. Svi liofilizirani sojevi, živi ili termički tretirani vežu AFM1, no žive stanice pokazuju veću sposobnost vezanja AFM1 pa je tako najveći postotak vezanja AFM1 postignut upotrebnom Lactobacillus rhamnosus KM i iznosi 92% nakon 4 sata.
Abstract (english)
Mycotoxins are secondary metabolites of toxic molds and are common contaminants of various food products. The appearance of aflatoxin M1, a very toxic mycotoxin in milk is a threat to the health of consumers, especially young children and leads to economic losses due to contaminated milk. Because of the stated facts, new strategies for the prevention of pollution and harmful effects of AFM1 are required. In order to develop a safe and practical decontamination method, this paper investigated binding effects of isolated lactic acid bacteria strains in lyophilized form on AFM1 in artificially contaminated milk. All lyophilized strains, live or heat treated bind AFM1, but live cells exhibit greater ability to bind AFM1, so the highest percentage of AFM1 binding was achieved using Lactobacillus rhamnosus KM and amounts 92% after 4 hours.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:858521
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
Terms of useLicence In copyright icon
Created on2018-09-11 07:27:29