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master's thesis
Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:816283
Vuletić-Antić, Lucija
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

Vuletić Antić, L. (2023). Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:816283

Vuletić Antić, Lucija. "Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:816283

Vuletić Antić, Lucija. "Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:816283

Vuletić Antić, L. (2023). 'Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:816283

Vuletić Antić L. Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:816283

L. Vuletić Antić, "Proizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:816283

Metadata
TitleProizvodnja fermentiranih probiotičkih napitaka s bioaktivnim peptidima primjenom soja Lactococcus lactis ZGBP5-51
Title (english)Production of fermented probiotic drinks with bioactive peptides using strain Lactococcus lactis ZGBP5-51
AuthorLucija Vuletić-Antić
MentorBlaženka Kos (mentor)
MentorKatarina Butorac (pomoć pri izradi, neposredni voditelj)
Committee memberAndreja Leboš-Pavunc (predsjednik povjerenstva)
Committee memberKsenija Markov (član povjerenstva)
Committee memberRajka Božanić (član povjerenstva)
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 country2023-10-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog diplomskog rada bio je proizvesti funkcionalne fermentirane probiotičke napitke s bioaktivnim peptidima primjenom autohtonog potencijalnog probiotičkog soja Lactocococcus lactis ZGBP5-51, izoliranog, identificiranog i okarakteriziranog kao producenta proteolitičkih enzima. Proizvedena su tri fermentirana mliječna napitka od kojih je jedan sadržavao samo komercijalnu mezofilnu starter kulturu, drugi je sadržavao komercijalnu starter kulturu i soj L. lactis ZGBP5-51 u jednakim omjerima, a treći isključivo soj L. lactis ZGBP5-51. Optimizacijom uvjeta proizvodnje probiotičkih napitaka odabrana je mezofilna temperatura (28 °C) za provođenje fermentacije. Tijekom skladištenja u trajanju od 21 dan određen je broj živih bakterijskih stanica, pH vrijednost, stupanj kiselosti, odnosno volumni udio proizvedene mliječne kiseline, kao i mikrobiološka ispravnost. Najbolji rezultati postignuti su s napitkom proizvedenim primjenom komercijalne starter kulture i soja L. lactis ZGBP5-51 jer je izmjeren najveći broj živih bakterijskih stanica i najviša pH vrijednost tijekom skladištenja. Utvrđeno je preživljavanje soja L. lactis ZGBP5-51 tijekom procesa liofilizacije veće od 6 log CFU mL-1 što zadovoljava tehnološki kriterij izbora probiotičkih sojeva. Senzorskom analizom proizvedenih napitaka najveći prosječni broj bodova ostvario je napitak proizveden primjenom komercijalne starter kulture.
Abstract (english)
The aim of this thesis was to produce functional fermented probiotic drinks with bioactive peptides using the autochthonous potential probiotic strain Lactocococcus lactis ZGBP5-51, isolated, identified and characterized as a producer of proteolytic enzymes. Three fermented dairy beverages were produced, one containing only the commercial mesophilic starter culture, the second containing the commercial starter culture and the L. lactis ZGBP5-51 strain in equal proportions, and the third exclusively the L. lactis ZGBP5-51 strain. By optimizing the conditions for the production of probiotic drinks, a mesophilic temperature (28 °C) was chosen for fermentation. During storage for 21 days, the number of viable bacterial cells, pH value, degree of acidity, i.e. the percentage of lactic acid produced, as well as microbiological safety were determined. The best results were achieved with the beverage produced using the commercial starter culture and strain L. lactis ZGBP5-51, as the highest number of viable bacterial cells and the highest pH value were measured during storage. The survival of the strain L. lactis ZGBP5-51 during the lyophilization process was determined to be higher than 6 log CFU mL1 , which is in accordance with the technological criteria for the selection of probiotic strains. Sensory analysis of the produced beverages showed the highest average number of points by the beverage produced using a commercial starter culture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:816283
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne 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 on2024-06-27 13:30:53