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undergraduate thesis
Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:310355
Mladina, Dora
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

Mladina, D. (2021). Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina, Dora. "Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina, Dora. "Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina, D. (2021). 'Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina D. Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:310355

D. Mladina, "Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:310355

Metadata
TitleAntimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)
Title (english)Antimicrobial activity of lactic acid bacteria isolated from sea shellfish (Aequipecten opercularis)
AuthorDora Mladina
MentorJadranka Frece (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Posljednjih godina sve je veći interes za konzumacijom svježih morskih plodova radi njihovog dobrog nutritivnog sastava i povoljnog učinka na zdravlje. Obzirom da su morske životinje podložne stresu i različitim bolestima tijekom rasta i razvoja, cilj je poboljšati njihovu kvalitetu života te ojačati imunološki odgovor organizma. Sve više istraživanja u posljednje vrijeme se okreće primjeni probiotičkih kultura, kao prirodnoj metodi zaštite, s ciljem postepene zamjene dosadašnjih metoda prevencije bolesti koje uključuju primjenu kemoterapeutika i cijepljenje. Također, sve se veći naglasak stavlja na izolaciju novih sojeva bakterija mliječne kiseline (BMK) morskog porijekla, radi njihove prilagođenosti na morski okoliš i bolje ispoljavanje pozitivnih karakteristika. U ovom radu odredila se antimikrobna aktivnost bakterije Lactobacillus brevis, izolirane iz morske vrste školjkaša, prema najčešćim morskim patogenima. Rezultati su pokazali umjereno inhibitorno djelovanje koje se razlikovalo ovisno o soju patogene bakterije.
Abstract (english)
In recent years, there has been a growing interest in the consumption of fresh seafood due to their good nutritional composition and beneficial effect on health. Given that marine animals are susceptible to stress and various diseases during growth and development, the goal is to improve their quality of life and strengthen the body's immune response. More and more research in recent times is turning to the use of probiotic cultures, as a natural method of protection, with the aim of gradually replacing existing methods of disease prevention that include the use of chemotherapy and vaccination. Also, increasing emphasis is placed on the isolation of new strains of lactic acid bacteria (LAB) of marine origin because of the ratio of their adaptation to the marine environment and better display of positive characteristics. In this work, the antimicrobial activity of bacterium Lactobacillus brevis, isolated from the marine species of shellfish, against the most common marine pathogens was determined. The results showed a moderate inhibitory activity that varied depending on the pathogenic bacteria.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:310355
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-27 09:11:26