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undergraduate thesis
Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:333277
Jurić, Viktorija
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

Jurić, V. (2014). Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:333277

Jurić, Viktorija. "Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:333277

Jurić, Viktorija. "Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:333277

Jurić, V. (2014). 'Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:333277

Jurić V. Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:333277

V. Jurić, "Adhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:333277

Metadata
TitleAdhezijska svojstva probiotičkih sojeva iz rodova Lactobacillus i Bifidobacterium
Title (english)Adhesion properties of probiotic strains from the genera Lactobacillus and Bifidobacterium
AuthorViktorija Jurić
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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada je ispitati in vitro adheziju pojedinih Lactobacillus i Bifodobacterium sojeva na proteine ekstracelularnog matriksa. Eksperimenti su provedeni s petnaest različitih Lactobacillus i Bifidobacterium sojeva iz Zbirke bakterija mliječne kiseline Laboratorija za tehnologiju antibiotika, enzima, probiotika i starter kultura, Prehrambeno-biotehnološkog fakulteta, koja sadrži više od 200 različitih sojeva bakterija mliječne kiseline. Sposobnost adhezije Lactobacillus i Bifidobacterium sojeva se međusobno razlikuje ovisno o soju i specifična je ovisno o proteinu ekstracelularnog matriksa (ECM). Prema rezultatima odabrani Lactobacillus i Bifidobacterium sojevi se uspješno adheziraju na proteine ECM, što se značajno smanji nakon tretmana bakterijskih stanica s proteinazom K. Uklanjanje proteina s površine bakterijske stanice, djelovanjem proteinaze K, uzrokovalo je smanjenje adhezije kod svih Lactobacillus i Bifidobacterium sojeva na kolagen i laminin i kod većine sojeva na fibronektin.
Abstract (english)
The aim of this study was to examine the in vitro adhesion of certain strains of Lactobacillus and Bifodobacterium to extracellular matrix proteins. Fifteen different Lactobacillus and Bifidobacterium strains from the Collection of Lactic Acid Bacteria (ZBMK in Laboratory of Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, over 200 strains), were used. The binding capability of the Lactobacillus and Bifidobacterium strains varied greatly among the isolates and was specific depending of extracellular matrix (ECM) protein. Binding tests showed that mostly selected Lactobacillus and Bifidobacterium strains adhere to ECM proteins in a proteinase K-sensitive manner. Removal of the protein from the surface of bacterial cells, the action of proteinase K, caused a reduction in the adhesion of Lactobacillus and Bifidobacterium strains to collagen and laminin and in most strains on fibronectin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:333277
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 11:46:12