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undergraduate thesis
Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:669126
Ribić, 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

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Ribić, V. (2020). Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:669126

Ribić, Valentina. "Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:669126

Ribić, Valentina. "Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:669126

Ribić, V. (2020). 'Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:669126

Ribić V. Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:669126

V. Ribić, "Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:669126

Metadata
TitleUloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima
Title (english)The role of probiotic bacteria of the Lactobacillus casei species in functional products
AuthorValentina Ribić
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Još davne 1907. godine Metchnikoff je razvio koncept u kojem ističe da je za održavanje zdrave crijevne mikroflore potrebno uzimati proizvode koji sadrže mikroorganizme, a daljnjim istraživanjima dokazana je značajna uloga probiotičkih bakterija u svim segmentima zdravlja čovjeka. U ovom radu prikazani su povoljni zdravstveni utjecaji probiotičkih bakterija iz Lactobacillus casei grupe na različite segmente zdravlja, od djelovanja na kožne bolesti, uloge u prevenciji raka debelog crijeva i koronarne bolesti srca pa do stimulacije imunološkog sustava i prevencije razvoja urogenitalnih infekcija. Također, prikazani su funkcionalni proizvodi, hrana i napitci, za čiju fermentaciju se koriste bakterije iz Lactobacillus casei grupe koje svojim djelovanjem dodatno poboljšavaju zdravstvene učinke određenih proizvoda koji uključuju jogurt, feta sir, kefir, tarhanu, sokove od krumpira, rajčice, cikle, ananasa i kokosovu vodu.
Abstract (english)
As early as 1907, Metchnikoff developed a concept in which he emphasizes that to maintain a healthy intestinal microflora it is necessary to take products that contain microorganisms, and further research has proven the huge role of probiotic bacteria in all segments of human health. This paper presents the beneficial health effects of probiotic bacteria from the Lactobacillus casei group on various segments of health, from effects on skin diseases, role in the prevention of colon cancer and coronary heart disease to immune system stimulation and prevention of urogenital infections. Also, functional products, food and beverages are presented, for the fermentation of which bacteria from the Lactobacillus casei group are used, which further improve the health effects of certain products, including yogurt, feta cheese, kefir, trahans, potato juice, tomato, beetroot, pineapple, and coconut water.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:669126
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-15 11:06:55