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undergraduate thesis
Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:621020
Horvat, Maja
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

Horvat, M. (2020). Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:621020

Horvat, Maja. "Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:621020

Horvat, Maja. "Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:621020

Horvat, M. (2020). 'Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:621020

Horvat M. Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:621020

M. Horvat, "Bakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:621020

Metadata
TitleBakteriocinska aktivnost bakterija mliječne kiseline izoliranih iz majčinog mlijeka
Title (english)Bacteriocin activity of lactic acid bacteria isolated from breast milk
AuthorMaja Horvat
MentorBlaženka Kos (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 country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Mnogi sojevi bakterija mliječne kiseline proizvode antimikrobne metabolite kao što su organske kiseline,ali i antimikrobni peptidi koji se nazivaju bakteriocini s potencijalom primjene u terapijske svrhe i kao biokonzervansi. Stoga je cilj ovog završnog rada bio metodičkim pristupom provesti izolaciju bakterija mliječne kiseline iz majčinog mlijeka i utvrditi njihovu bakteriocidnu aktivnost. Sojevi koji pokazuju bakteriocidno djelovanje detektirani su pomoću PCR reakcije sa specifičnim početnicama, a prisutnost bakteriocidnih proteina potvrđena je agaroznom gel elektroforezom amplifikacijskih produkata dobivenih PCR metodom. Pažljivo odabrani sojevi, koji pokazuju bakteriocidno djelovanje, imaju potencijalno antimikrobno djelovanje protiv humanih patogena, što doprinosi ograničavanju upotrebe antibiotika, a bakteriocini koje proizvode imaju potencijal primjene kao biokonzervansi u svrhu zaštite hrane.
Abstract (english)
Many strains of lactic acid bacteria produce antimicrobial metabolites such as organic acids, but also antimicrobial peptides called bacteriocins with the potential for use for therapeutic purposes and as biopreservatives. Therefore, the aim of this final work was to use a methodical approach to isolate lactic acid bacteria from breast milk and to determine their bactericidal activity. Strains showing bactericidal activity were detected by PCR reaction with specific primers, and the presence of bactericidal proteins was confirmed by agarose gel electrophoresis of amplification products obtained by PCR method. Carefully selected strains, which show bactericidal activity, have potential antimicrobial activity against human pathogens, which contributes to limiting the use of antibiotics, and the bacteriocins they produce have the potential to be used as biopreservatives for food protection purposes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:621020
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 on2020-11-16 10:17:40