prikaz prve stranice dokumenta Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture
  Download
PDF 2.05 MB
doctoral thesis
Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:119103
Čanak, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Čanak, I. (2020). Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:119103

Čanak, Iva. "Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:119103

Čanak, Iva. "Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:119103

Čanak, I. (2020). 'Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:119103

Čanak I. Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:119103

I. Čanak, "Karakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:119103

Metadata
TitleKarakterizacija probiotičke bakterije Lactobacillus plantarum O1 za biološko konzerviranje proizvoda akvakulture
Title (english)Characterization of probiotic bacterium Lactobacillus plantarum O1 for biological conservation of aquaculture products
AuthorIva Čanak
MentorJadranka Frece (mentor)
Committee memberKsenija Markov (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2020-12-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Universal decimal classification
(UDC)		638/639 - Apiculture. Keeping, breeding and management of insects and other arthropods. Hunting. Fishing. Fish breeding
Abstract
Cilj ovog rada, uz polazno ljetno i zimsko utvrđivanje prisutnosti mikroorganizama odgovornih za zdravstvenu ispravnost ribe i školjkaša, bio je iz izolata autohtone mikroflore probavnog sustava te sluzi kože i škrga ribe i školjkaša, izolirati, identificirati i karakterizirati prisutne bakterije mliječne kiseline (BMK) te odabrati onu s najvećim konzervirajućim potencijalom. Izolat autohtone mikroflore pripremljen je od komercijalno najzastupljenijih vrsta u hrvatskoj marikulturi-lubina (Dicentrarchus labrax), orade (Sparus aurata), dagnji (Mytilus galloprovincialis) i kamenica (Ostrea edulis). Utvrđena je prisutnost pet sojeva BMK: Lactobacillus plantarum O1, L. plantarum O9, Leuconostoc mesenteroides L4A, L. plantarum K4 i L. plantarum D1. Potom je obavljena karakterizacija svake pojedinačne izolirane BMK kulture sukladno selekcijskim kriterijima za odabir BMK za primjenu u akvakulturi. Rezultati ovog rada upućuju na veliki potencijal primjene BMK morskog porijekla u akvakulturi-kao probiotika s ciljem preveniranja i smanjivanja bolesti morskih životinja ili kao bioloških konzervansa s ciljem dobivanja novih vrsta ekološki održivih proizvoda prirodno produljenog roka trajnosti.
Abstract (english)
The aim of this study, in addition to the initial summer and winter determination of the presence of microorganisms responsible for the health of fish and shellfish, was to isolate, identify and characterize the lactic acid bacteria (LAB) present in isolates of the autochthonous microflora of the digestive system, skin mucus and gills of fish and shellfish, and choose the one with the greatest preservative potential. The isolate of autochthonous microflora was prepared from the most commercially represented species in Croatian mariculture - sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), mussels (Mytilus galloprovincialis) and oysters (Ostrea edulis). The presence of five LAB strains was determined: Lactobacillus plantarum O1, L. plantarum O9, Leuconostoc mesenteroides L4A, L. plantarum K4 and L. plantarum D1. The characterization of each individual isolated pure LAB culture was then performed according to the selection criteria for the selection of LAB for use in aquaculture. The results of this work point the great potential of marine origin LAB in aquaculture - as a probiotic to prevent and reduce diseases of marine animals or as biological preservatives to obtain new types of environmentally sustainable products with naturally extended shelf life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:119103
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
Extent107 str. : 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-28 14:22:57