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undergraduate thesis
Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:270442
Mlakić, Kristina
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

Cite this document

Mlakić, K. (2024). Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:270442

Mlakić, Kristina. "Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:270442

Mlakić, Kristina. "Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:270442

Mlakić, K. (2024). 'Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:270442

Mlakić K. Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:270442

K. Mlakić, "Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:270442

Metadata
TitleAntifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus
Title (english)Antifungal properties of lactic acid bacteria on funghi of the genus Aspergillus
AuthorKristina Mlakić
MentorKsenija Markov (mentor)
MentorŽeljko Jakopović (komentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
S obzirom da su plijesni, zbog mogućnosti proizvodnje mikotoksina, među najopasnijim kontaminantima hrane, upotreba neke od antifungalnih strategija prilikom proizvodnje hrane je neizbježna. Korištenje kultura mikroorganizama koji mogu biti i dobrobitni za zdravlje dobar je izbor nasuprot korištenju kemijskih spojeva koji suzbijaju rast plijesni. Cilj ovog rada je bio ispitati antifungalno djelovanje odabranih sojeva bakterija mliječne kiseline (BMK) Lactobacillus brevis i Lactobacillus plantarum na pet sojeva plijesni iz roda Aspergillus. Za to su korištene metoda dvostrukog sloja, metoda s jažicama u podlozi i metoda dodatka supernatanta u hranjivu podlogu. Rezultati su pokazali da antifungalno djelovanje BMK ovisi o upotrijebljenoj metodi, formulaciji bakterijske kulture (žive stanice, supernatant, neutralizirani supernatant), vrsti i soju bakterija. Najjače antifungalno djelovanje pokazao je soj Lactobacillus plantarum K1 metodom dvostrukog sloja.
Abstract (english)
Considering that molds, due to their ability to produce mycotoxins, are among the most dangerous food contaminants, the use of some antifungal strategies during food production is inevitable. The use of microbial cultures, which can also be beneficial for health, is a good choice compared to the use of chemical compounds that inhibit mold growth. The aim of this study was to examine the antifungal activity of selected strains of lactic acid bacteria (LAB), Lactobacillus brevis and Lactobacillus plantarum, against five strains of Aspergillus molds. The methods used for this were the double-layer method, the well diffusion method, and the addition of supernatant to the nutrient medium. The results showed that the antifungal activity of LAB depends on the method used, the formulation of the bacterial culture (live cells, supernatant, neutralized supernatant), the type, and the strain of bacteria. The strain Lactobacillus plantarum K1 showed the strongest antifungal activity using the double-layer method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:270442
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 conditionsClosed access
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Created on2024-11-15 11:41:52