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master's thesis
Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:147541
Blažević, Marina
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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Blažević, M. (2019). Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:147541

Blažević, Marina. "Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:147541

Blažević, Marina. "Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:147541

Blažević, M. (2019). 'Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:147541

Blažević M. Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:147541

M. Blažević, "Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:147541

Metadata
TitlePrimjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura
Title (english)Application of autochthonous strains of lactic acid bacteria as functional starter culture
AuthorMarina Blažević
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 country2019-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu korišteni su sojevi Lactobacillus brevis ZG1, Lactobacillus plantarum ZG1C, Lactococcus lactis ZG7-10 i Lactobacillus fermentum D12 za proizvodnju sušenog svježeg sira. To su sojevi bakterija mliječne kiseline izolirani iz tradicionalno proizvedenih sireva, te prethodno identificirani i okarakterizirani kao funkcionalne starter kulture. Uz to je proizveden i sir s komercijalnom starter kulturom, DSM CT-203, te su ta dva sira uspoređena prema fizikalno-kemijskim i senzoričkim svojstvima. Sir proizveden s autohtonim sojevima je po senzorskim svojstvima, u odnosu na sir proizveden s komercijalnom starter kulturom, bio puno sličniji siru tradicionalno proizvedenom spontanom fermentacijom. Sekvencioniranjem je određen udio svih bakterijskih vrsta prisutnih u proizvedenom siru s najvećom koncentracijom vrste Lactococcus lactis. RAPD-PCR metodom potvrđena je prisutnost dodanih autohtonih bakterijskih vrsta u siru, a određen je i broj njihovih živih stanica koji je bio veći od 106 po gramu što dobiveni sir definira kao sir s funkcionalnim probiotičkim svojstvima.
Abstract (english)
In this research, Lactobacillus brevis ZG1, Lactobacillus plantarum ZG1C, Lactobacillus lactis ZG7-10 and Lactobacillus fermentum D12 strains were used for the production of dried fresh cheese. These lactic acid bacterial strains were isolated from traditionally produced cheeses and previously identified as well as characterized as functional starter cultures. In addition, cheese with a commercial starter culture DSM CT-203 was produced and these two cheeses were compared by physico-chemical and sensory properties. Cheese produced with autochthonous probiotic strains was, according to the sensory properties, much more similar to the traditionally produced fresh cheese then the cheese produced with commercial starter cultures. Sequencing determined the proportion of all bacterial species present in the produced cheese with the highest concentration of Lactococcus lactis species. The presence of autochthonous species in the cheese was confirmed by the RAPD-PCR method and the number of their live cells was determined and was higher than 106 per gram which define the produced cheese as cheese with functional probiotic properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:147541
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 on2019-12-09 12:57:13