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master's thesis
Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:534417
Balić, Ema
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

Balić, E. (2018). Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:534417

Balić, Ema. "Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:534417

Balić, Ema. "Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:534417

Balić, E. (2018). 'Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:534417

Balić E. Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:534417

E. Balić, "Biotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:534417

Metadata
TitleBiotehnološka proizvodnja bakterijskih sojeva Lactobacillus brevis D6 I Lactobacillus fermentum D12
Title (english)Biotechnological production of bacterial strains Lactobacillus brevis D6 and Lactobacillus fermentum D12
AuthorEma Balić
MentorJagoda Šušković (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 country2018-03-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Za probiotičke pripravke od iznimne je važnosti da sadrže žive stanice u koncentraciji većoj od 106 stanica po gramu proizvoda, jer jedino ako su prisutne u dovoljnoj količini mogu izazvati pozitivne učinke kod potrošača. Cilj ovog rada je bio ispitati utjecaj različitih nosača za mikroinkapsulaciju na preživljavanje bakterijskih sojeva Lactobacillus brevis D6 i Lactobacillus fermentum D12. Od tri ispitana nosača, alginata, karagenana i kazeina s djelovanjem transglutaminaze, alginat se pokazao kao najbolji nosač pri čemu je smrtnost stanica nakon procesa mikroinkapsulacije iznosila 0,125 log jedinica za soj L. brevis D6, odnosno 0,27 log jedinica za soj L. fermentum D12. Zatim je ispitano djelovanje različitih lioprotektora na stanice liofilizirane u alginatu. Od svih ispitanih lioprotektora (laktoza, inulin, saharoza, sorbitol i obrano mlijeko) obrano mlijeko se pokazalo kao najbolji lioprotektor za oba soja. Na kraju istraživanja je ispitano preživljavanje liofiliziranih mikroinkapsuliranih sojeva u simulirani uvjetima gastrointestinalnog trakta. Oba soja su pokazala visoko preživljavanje, odnosno bilo ih je u koncentraciji višoj od 109 CFU mL-1.
Abstract (english)
It is crucial for probiotic preparations to contain at least 106 viable cells per gram of the product to be able to express their health benefits for the host. The aim of this thesis was to investigate the influence of different methods of microencapsulation on the survival of probiotic bacteria Lactobacillus brevis D6 and Lactobacillus fermentum D12. Hence, three different matrixes for microencapsulation were used (alginate, carrageenan and casein with enzyme transglutaminase) to determine the best one and the alginate has been shown as the best. After process of microencapsulation the number of live cells of Lactobacillus brevis D6 strain was reduced by 0.125 log CFU g-1 and of Lactobacillus fermentum D12 strain by 0.27 log CFU g-1. Moreover, it was investigated how different lioprotectors (lactose, inulin, sucrose, sorbitol and skim milk) influence on viability of cells and skim milk had best characteristics. Finally, survival rate of bacterial strains through simulated gastrointestinal tract was investigated. Both strains have shown high survival rate, respectively concentrations were more than 109 CFU mL-1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:534417
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2019-11-28 09:54:25