prikaz prve stranice dokumenta Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima
  Download
PDF 725.24 KB
undergraduate thesis
Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:103976
Žagar, Lovorka
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

Žagar, L. (2024). Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:103976

Žagar, Lovorka. "Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:103976

Žagar, Lovorka. "Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:103976

Žagar, L. (2024). 'Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:103976

Žagar L. Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:103976

L. Žagar, "Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:103976

Metadata
TitlePotencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima
Title (english)The potential of using breast milk lactic acid bacteria in fermented probiotic beverages
AuthorLovorka Žagar
MentorKatarina Butorac (mentor)
MentorMartina Banić (pomoć pri izradi, neposredni voditelj)
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 country2024-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Bakterije mliječne kiseline (BMK) imaju ključnu ulogu u fermentaciji hrane i održavanju zdravlja probavnog sustava domaćina, djelujući kao probiotici. Za ovo istraživanje odabrani su sojevi BMK Levilactobacillus brevis MB1, MB2, MB13 i MB20 izolirani iz mikroflore majčinog mlijeka, a koji su okarakterizirani kao producenti S-proteina. Cilj ovog rada bio je ispitati funkcionalna probiotička svojstva odabranih sojeva BMK te odrediti njihov potencijal primjene u fermentiranim nusproizvodima mliječne industrije. Svi ispitani sojevi su pokazali visoku antioksidativnu aktivnost uklanjanja DPPH radikala, dok je soj Lb. brevis MB20 pokazao učinkovito antimikrobno djelovanje prema ispitanim test mikroorganizmima i srodnim BMK. Ispitivanjem potencijala primjene nusproizvoda mliječne industrije kao supstrata za uzgoj BMK, zaključeno je da se kisela i slatka sirutka mogu koristiti pri uzgoju i proizvodnji probiotičkih bakterija i starter kultura, kao doprinos načelima održive kružne bioekonomije.
Abstract (english)
Lactic acid bacteria (LAB) play a crucial role in the fermentation of food and in maintaining the health of the host's digestive system, acting as probiotics. The LAB strains Levilactobacillus brevis MB1, MB2, MB13 and MB20, isolated from breast milk microflora and characterized as S-protein producers, were selected for this study. The aim of this work was to investigate the functional probiotic properties of selected LAB strains and to determine their application potential in fermented by-products of the dairy industry. All tested strains showed high antioxidant activity by removing DPPH radicals, while the strain Lb. brevis MB20 showed effective antimicrobial activity against tested test microorganisms and related LAB. By investigating the potential of using by-products of the dairy industry as a substrate for the cultivation of LAB, it was found that sour and sweet whey can be used for the cultivation and production of probiotic bacteria and starter cultures as a contribution to the principles of a sustainable circular bioeconomy.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:103976
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 on2024-07-18 12:16:19