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undergraduate thesis
Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:916467
Dragić, Helena
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

Dragić, H. (2014). Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:916467

Dragić, Helena. "Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:916467

Dragić, Helena. "Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:916467

Dragić, H. (2014). 'Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:916467

Dragić H. Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 March 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:916467

H. Dragić, "Proizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:916467

Metadata
TitleProizvodnja suhih aktivnih pripravaka probiotičkih bakterija liofilizacijom
Title (english)Production of active probiotic cultures as freeze-dried formulations
AuthorHelena Dragić
MentorJasna Novak (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 proizvodnja funkcionalnih starter kultura u liofiliziranom obliku s ciljem ispitivanja mogućnosti ovih bakterija da zadrže aktivnost tijekom skladištenja. U tu svrhu određeno je preživljenje različitih probiotičkih sojeva bakterija mliječne kiseline, tijekom procesa liofilizacije. U ovom radu provedena je liofilizacija 12 različitih sojeva bakterija mliječne kiseline, 11 iz roda Lactobacillus i jednog soja iz roda Bifidobacterium uz primjenu obranog mlijeka kao lioprotektora.... More Prije i nakon liofilizacije određen je, indirektnom metodom, postotak preživljavanja ispitivanih probiotičkih bakterija. Iz rezultata proizlazi, da su svi sojevi zadovoljili minimalan broj živih stanica propisan za probiotičke pripravke, odnosno da broj preživjelih bakterijskih stanica iznosi više od 106 CFU/ml, što nam dokazuje da se obrano mlijeko pokazalo kao prikladan medij, odnosno lioprotektor za liofilizaciju probiotičkih kultura. Less
Abstract (english)
The aim of this work is the production of probiotic cultures in freeze-dried form, to verify whether these strains can apprehend activity during their storage, by determining their cell viability, during freeze-drying. In this work, freeze-drying of the 12 different strains: 11 strains of Lactobacillus genus and one of Bifidobacterium genus, was conducted by using skim milk as a lyoprotecant. Before and after freeze-drying the survival rate of tested probiotic strains was determined, with an... More indirect method. The results showed that for all strains the number of the survived cells was greater than 106 CFU/ml suggesting that all strains satisfied minimal number of the viable cells requested for probiotic formulations. In addition, overall results pointed out that skimmed milk is an appropriate media i.e. lyoprotectan for the lyophilisation of tested probiotic cultures. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:916467
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 13:34:56
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