prikaz prve stranice dokumenta Antimikrobna aktivnost bakterija mliječne kiseline
  Download
PDF 962.79 KB
master's thesis
Antimikrobna aktivnost bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:483806
Obadić, Valentina
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

Cite this document

Obadić, V. (2018). Antimikrobna aktivnost bakterija mliječne kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:483806

Obadić, Valentina. "Antimikrobna aktivnost bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:483806

Obadić, Valentina. "Antimikrobna aktivnost bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:483806

Obadić, V. (2018). 'Antimikrobna aktivnost bakterija mliječne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:483806

Obadić V. Antimikrobna aktivnost bakterija mliječne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:483806

V. Obadić, "Antimikrobna aktivnost bakterija mliječne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:483806

Metadata
TitleAntimikrobna aktivnost bakterija mliječne kiseline
Title (english)Antimicrobial activity of lactic acid bacteria
AuthorValentina Obadić
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 country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Antimikrobna aktivnost bakterija mliječne kiseline predstavlja veliki značaj za prehrambenu industriju jer omogućava korištenje prirodnih konzervansa. Organske kiseline, diacetil, vodikov peroksid, reuterin i bakteriocini predstavljaju antimikrobne komponente metabolizma bakterija mliječne kiseline. Bakteriocini, koji su antimikrobni peptidi proizvedeni na ribosomima, imaju i primjenu u medicini kao tvari koje bi potencijalno mogle smanjiti uporabu antibiotika. U ovom radu ispitivana je antibakterijska aktivnost različitih sojeva, prisutnost bakteriocina te kompetitivna ekskluzija patogenih bakterija Listeria monocytogenes i Staphylococcus aureus s odabranim Lactobacillus plantarum sojevima. Najjače antimikrobno djelovanje prema patogenima L. monocytogenes i S. aureus dokazano je za sojeve L. plantarum D13, SF9C i SF15C kod kojih je i potvrđena prisutnost bakteriocina. Kompetitivna ekskluzija dokazala je da navedeni sojevi utječu na adheziju S. aureus dok na adheziju L. monocytogenes nemaju utjecaja.
Abstract (english)
Antimicrobal activity of lactic acid bacteria is of high importance for food industry because it enables use of natural preservatives. Organic acids, diacetly, hydrogen peroxide, reuterin and bacteriocines are antimicrobal components of lactic acid bacteria metabolism. Bacteriocines, which are ribosomally synthesised antimicrobic peptides, can also be used in medicine as substances which can reduce antibiotic consumption. In this thesis antimicrobal activity of lactic acid bacteria, presence of bacteriocines and competitive exclusion of Listera monocytogenes and Staphylococcus aureus with different Lactobacillus plantarum strains is researched. The strongest antimicrobal effect towards L. monocytognes and S. aureus is detected for L. plantarum D13, SF9C and SF15C strains in which also presence of bacteriocines is confirmed. Competitive exclusion proved that chosen strains affect adhesion of S. aureus while they have no affect on adhesion of L. monocytogenes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:483806
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-27 11:23:15