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master's thesis
Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:017312
Milardović, Ana
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

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Milardović, A. (2023). Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:017312

Milardović, Ana. "Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:017312

Milardović, Ana. "Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:017312

Milardović, A. (2023). 'Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:017312

Milardović A. Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:017312

A. Milardović, "Probiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:017312

Metadata
TitleProbiotička karakterizacija bakterija mliječne kiseline izoliranih iz kozjeg mlijeka
Title (english)Probiotic characterization of lactic acid bacteria isolated from goat milk
AuthorAna Milardović
MentorJadranka Frece (mentor)
MentorDeni Kostelac (pomoć pri izradi, neposredni voditelj)
Committee memberKsenija Markov (predsjednik povjerenstva)
Committee memberJasna Novak (član povjerenstva)
Committee memberAndreja Leboš-Pavunc (član 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 country2023-11-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Probiotici su živi mikroorganizmi koji, primijenjeni u adekvatnim količinama, pokazuju zdravstvenu korist za domaćina. Tradicionalno korištene namirnice s prepoznatim korisnim učincima na zdravlje prikladan su izvor novih probiotičkih sojeva. Jedna od takvih namirnica je i kozje mlijeko čija se konzumacija od davnina prepoznala kao korisna za zdravlje. U ovom istraživanju izolirano je 20 izolata bakterija mliječne kiseline te je provedena probiotička karakterizacija. Izolati pod oznakama AM1 i AM3 su pokazali najviši probiotički potencijal. Oba izolata pokazala su se sigurnima za upotrebu (ne pokazuju hemolitičku aktivnost ili rezistenciju na antibiotike), imaju izražen potencijal kolonizacije gastrointestinalnog (GI) sustava (visok stupanj sposobnosti formiranja biofilma, autoagregacije i koagregacije s najčešćim patogenima) te visok stupanj preživljavanja u simuliranim uvjetima GI trakta. Biokemijska identifikacija izolata AM1 i AM3 potvrdila je da su oba izolata vrste Lactiplantibacillus plantarum. Dodatno, sojevi Lpb. plantarum AM1 i AM3 su pokazali visok stupanj antimikrobne i antioksidacijske aktivnosti.
Abstract (english)
Probiotics are live microorganisms that, applied in adequate amounts, show health benefits for the host. Traditionally used foods with recognized beneficial effects on health are a suitable source of new probiotic strains. One of such foods is goat milk, the consumption of which has long been recognized as beneficial for health. In this research, 20 isolates of lactic acid bacteria were isolated and probiotic characterization was performed. Isolates labeled AM1 and AM3 showed the highest probiotic potential. Both isolates have been shown to be safe for use (they do not show hemolytic activity or resistance to antibiotics), have a pronounced colonization potential of the gastrointestinal (GI) tract (a high degree of ability to form biofilms, autoaggregation and coaggregation with the most common pathogens) and a high degree of survival in simulated GI conditions tract. Biochemical identification of isolates AM1 and AM3 confirmed that both isolates are Lactiplantibacillus plantarum species. Additionally, strains of Lpb. plantarum AM1 and AM3 showed a high degree of antimicrobial and antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:017312
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-23 11:44:08