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master's thesis
Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:133095
Vučko, Lucija
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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Vučko, L. (2020). Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko, Lucija. "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko, Lucija. "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko, L. (2020). 'Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko L. Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:133095

L. Vučko, "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:133095

Metadata
TitleUtjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva
Title (english)Effects of high temperature and proteinase K on antibacterial activity of Lactobacillus strains
AuthorLucija Vučko
MentorBlaženka Kos (mentor)
Committee memberJagoda Šušković (predsjednik povjerenstva)
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 country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj diplomskog rada bio je ispitati utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost, kao i ekspresiju S-proteina autohtonih sojeva Lactobacillus plantarum SF9C i Lactobacillus brevis SF9B. Na temelju provedenih metoda za određivanje antimikrobne aktivnosti, oba ispitivana Lactobacillus soja pokazala su srednje do jako antibakterijsko djelovanje prema odabranim testmikroorganizmima, potencijalnim onečišćivačima hrane. Međutim, dobiveni rezultati nakon izlaganja supernatanta kulture soja Lb. plantarum SF9C visokoj temperaturi i enzimu proteinaza K pokazuju kako djelovanjem visoke temperature i proteinaze K dolazi do smanjenja antibakterijske aktivnosti prema ispitivanim test-mikroorganizmima, što je uzrokovano inaktivacijom proizvedenog bakteriocina plantaricina. Nadalje, potvrđena je ekspresija S-proteina kod soja Lb. brevis SF9B te odsutnost Sproteina kod soja Lb. plantarum SF9C. Na temelju dobivenih rezultata može se zaključiti kako bi svojstvo proizvodnje bakteriocina soja Lb. plantarum SF9C i S-proteina soja Lb. brevis SF9B moglo omogućiti njihovu potencijalnu združenu primjenu kao probiotičkih sojeva s pojačanim probiotičkim učinkom njihovih specifičnih biomolekula.
Abstract (english)
The aim of the master thesis was to examine the effects of high temperature and proteinase K on the antibacterial activity as well as the S-layer protein expression of the Lactobacillus plantarum SF9C and Lactobacillus brevis SF9B strains. Based on the conducted methods for the determination of antimicrobial activity, both tested Lactobacillus strains showed moderate to strong antibacterial activity against selected test-microorganisms, potential food contaminants. However, the results obtained after exposure of the culture supernatant of strain Lb. plantarum SF9C to high temperature and the enzyme proteinase K showed that it caused a decrease in its antibacterial activity against the testmicroorganisms, which was caused by an inactivation of the produced bacteriocin plantaricin. Furthermore, S-protein expression was confirmed in Lb. brevis SF9B strain, as well as the absence in Lb. plantarum SF9C strain. Based on the obtained results, it can be concluded that the ability of bacteriocin production of strain Lb. plantarum SF9C and the S-layer protein expression of strain Lb. brevis SF9B could enable their potential combined use as probiotic strains with enhanced probiotic effect of their specific biomolecules.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:133095
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-03 09:18:24