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undergraduate thesis
Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:577556
Paić, Antonia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

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

Cite this document

Paić, A. (2018). Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:577556

Paić, Antonia. "Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:577556

Paić, Antonia. "Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:577556

Paić, A. (2018). 'Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:577556

Paić A. Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:577556

A. Paić, "Usporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:577556

Metadata
TitleUsporedba rasta bakterije Lactobacillus amylovorus na novodizajniranoj (sMRS) i standardnoj (MRS) podlozi
Title (english)Growth comparison of Lactobacillus amylovorus on newly-designed (sMRS) and standard (MRS) medium
AuthorAntonia Paić
MentorIvan-Krešimir Svetec (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada bio je istražiti je li novodizajnirana sMRS podloga pogodna za uzgoj bakterije Lactobacillus amylovorus. Zbog toga su uspoređene krivulje rasta ove bakterije u sMRS podlozi i u standardnoj podlozi MRS koja se koristi za uzgoj svih bakterija mliječne kiseline. Dobiveni rezultati pokazali su da kontakt bakterijske kulture sa zrakom tijekom opetovanog izuzimanja uzoraka ima jak negativan utjecaj na rast bakterije Lactobacillus amylovorus, te je izraženiji u sMRS nego u MRS podlozi. Međutim, ako se minimizira kontakt bakterijske kulture sa zrakom, bakterija Lactobacillus amylovorus podjednako dobro raste u obje podloge i nešto ranije dostiže stacionarnu fazu rasta u sMRS podlozi. Budući da podloga sMRS sadrži samo 5 sastojaka (od kojih je samo pepton kompleksan), a MRS čak 10 sastojaka (od kojih su pepton, kvaščev ekstrakt i mesni ekstrakt kompleksni) može se zaključiti da je podloga sMRS bolji i ekonomičniji izbor za uzgoj bakterije L. amylovorus.
Abstract (english)
The aim of this study was to investigate whether the newly-designed sMRS medium is suitable for the cultivation of Lactobacillus amylovorus. Therefore, the growth curves of this bacterium in sMRS and MRS medium (standard medium for cultivation of all lactic acid bacteria) were compared. The results showed that the contact of bacterial culture with air during repeated sampling has a strong negative effect on the growth of L. amylovorus which is more pronounced in sMRS than in MRS medium. However, when the contact of bacterial culture with air was minimised, L. amylovorus grew equally well in both media, and stationary growth phase was reached earlier in sMRS medium. Since the sMRS medium contains only 5 ingredients (only peptone is complex) and MRS contains 10 ingredients (peptone, yeast extract, and beef extract are complex), the obtained results suggest that the sMRS medium is more economical choice for cultivation of L. amylovorus.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:577556
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
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Created on2018-10-04 09:21:40