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undergraduate thesis
Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:554527
Dučkić, Kristina
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

Dučkić, K. (2023). Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554527

Dučkić, Kristina. "Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:554527

Dučkić, Kristina. "Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:554527

Dučkić, K. (2023). 'Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:554527

Dučkić K. Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554527

K. Dučkić, "Mikroinkapsulacija bakterija mliječne kiseline producenata S-proteina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:554527

Metadata
TitleMikroinkapsulacija bakterija mliječne kiseline producenata S-proteina
Title (english)Microencapsulation of lactic acid bacteria producers of S-proteins
AuthorKristina Dučkić
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 country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Bakterije mliječne kiseline imaju značajnu ulogu u humanom gastrointestinalnom traktu (GIT), posebno one s izraženom probiotičkom aktivnosti. Tema ovog rada je mikroinkapsulacija bakterijskih stanica soja Levilactobacillus brevis MB2 i Levilactobacillus brevis MB20 u natrijevom alginatu uz dodatak prebiotika (fruktooligosaharida - FOS i galaktooligosaharida - GOS), te liofilizacija mikroinkapsuliranih stanica uz dodatak obranog mlijeka kao lioprotektora. Sojevi Levilactobacillus brevis MB2 i MB20 na površini sadrže S-proteine koji imaju ulogu u otpornosti bakterijske stanice na uvjete GIT-a. Cilj ovog rada bio je ispitati postotak preživljavanja bakterijskih sojeva u procesu mikroinkapsulacije i liofilizacije, te prema dobivenim rezultatima utvrđeno je da dodatak prebiotika tijekom mikroinkopsulacije i obranog mlijeka kao lioprotektora povećava postotak preživljavanja u oba procesa. Nadalje ispitan je i postotak preživljavanja mikroinkapsuliranih i liofiliziranih stanica u simuliranim uvjetima GIT-a. Rezultati su pokazali da dodatak prebiotika u procesu mikroinkapsulacije i dodatak obranog mlijeka kao lioprotektora pozitivno utječu na postotak preživljavanja stanica u nepovoljnim uvjetima GIT-a.
Abstract (english)
Lactic acid bacteria have a significant role in the human gastrointestinal tract (GIT), especially those with probiotic activity. The topic of this thesis is microencapsulation of bacterial cells of Levilactobacillus brevis MB2 and Levilactobacillus brevis MB20 strains in sodium alginate with the addition of prebiotics (fructooligosaccharides and galactooligosaccharides), and the lyophilization of microencapsulated cells while using skimmed milk as a lyoprotector. Levilactobacillus brevis MB2 and MB20 strains contain S-proteins on their surfaces that play a role in bacterial resistance to the conditions of the GIT. The goal of this thesis was to examine the rate of survival of bacterial strains in the process of microencapsulation and lyophilization and it was determined, according to the results, that the addition of prebiotics during microencapsulation and skimmed milk as a lyoprotector increases the cells survival rate in both processes. Furthermore, the survival rate of microencapsulated and lyophilized cells in the simulated conditions of the GIT was examined. Results have shown that the addition of prebiotics in the process of microencapsulation and skimmed milk as lyoprotector have a positive impact on the survival rate of cells in unfavourable conditions of the GIT.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:554527
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-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2024-04-16 08:48:18