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undergraduate thesis
Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:544370
Lozica, Karmen
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

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Lozica, K. (2023). Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:544370

Lozica, Karmen. "Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:544370

Lozica, Karmen. "Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:544370

Lozica, K. (2023). 'Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:544370

Lozica K. Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:544370

K. Lozica, "Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:544370

Metadata
TitleAutohtone probiotičke kulture - visoko vrijedni promotori metabiotika
Title (english)Artisanal probiotic cultures - high-value promotors of metabiotics
AuthorKarmen Lozica
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Autohtone mikrobne kulture (vodena i mliječna kefirna zrnca, te kombucha), koje predstavljaju spontane probiotičke konzorcije, vrijedni su promotori metabiotika (prebiotika, probiotika, postbiotika i paraprobiotika). Mikrobna raznolikost takvih konzorcija omogućava im izvanrednu sposobnost zaštite od mikrobioloških kontaminanata i jedinstveno ponašanje tijekom fermentacije. Osim što konzorcij ima vlastite koristi, ta je mikrobna raznolikost poželjna i za ljude jer takve kulture proizvode mnoge bioaktivne i zdrave metabolite. Zbog nužnosti proizvodnje bioaktivnih spojeva i njihove upotrebe kao metabiotika u suvremenom zdravom načinu života, autohtone kulture su savršeni izvori složenih funkcionalnih metabolita (bioaktivni peptidi, antimikrobni spojevi, polisaharidi, enzimi, vitamini i komponente stanične stijenke). Autohtone kulture se mogu koristiti kao starter kulture na različitim supstratima ovisno o biotehnološkim procesima fermentacije. Ovaj rad pokazuje da mikrobna sinergija između bakterija i kvasaca/ili bakterija nudi novu perspektivu razvoja funkcionalnih proizvoda i uvelike utječe na kvalitetu života.
Abstract (english)
Artisanal microbial cultures (water and milk kefir grains and kombucha), representing spontaneous probiotic consortia, are valuable promoters of metabiotics (prebiotics, probiotics, postbiotics, and paraprobiotics). The microbial diversity of such consortia gives them extraordinary protection capacity against microbiological contaminants and unique fermentation behavior. In addition to the fact that the consortium benefits itself, this microbial diversity is also desirable for humans. Namely, such cultures produce many bioactive and healthy metabolites. Due to the necessity of bioactive compounds production and their use as metabiotics in a modern healthy lifestyle, artisanal cultures are perfect sources of complex functional metabolites (bioactive peptides, antimicrobial compounds, polysaccharides, enzymes, vitamins, and cell wall components). Artisanal cultures can be used as starter cultures on different substrates depending on the biotechnological fermentation processes. This work shows that the microbial synergy between bacteria and yeasts/ or bacteria offers a new perspective on functional product development and greatly impacts life quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:544370
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 on2024-04-29 12:57:54