prikaz prve stranice dokumenta Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima
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undergraduate thesis
Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:879355
Čiković, Ines
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

Čiković, I. (2013). Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:879355

Čiković, Ines. "Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:879355

Čiković, Ines. "Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:879355

Čiković, I. (2013). 'Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:879355

Čiković I. Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:879355

I. Čiković, "Preživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:879355

Metadata
TitlePreživljavanje sojeva bakterija mliječne kiseline u liofiliziranim probiotičkim pripravcima
Title (english)Survival of strains of lactic acid bacteria in lyophilized probiotic preparations
AuthorInes Čiković
MentorBlaženka Kos (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 country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada je priprema funkcionalnih starter kultura, namijenjenih za proizvodnju fermentiranih mliječnih proizvoda, u liofiliziranom obliku, te odabir lioprotektora koji će omogućiti najpovoljnije uvjete provođenja liofilizacije. Liofilizacija se često navodi kao najpogodnija metoda priprave bakterijskih stanica za čuvanje kroz duži vremenski period. Stoga je u ovom radu provedena liofilizacija 12 različitih sojeva bakterija mliječne kiseline koji su okarakterizirani kao funkcionalne starter kulture uz primjenu različitih lioprotektora: obranog mlijeka, inulina i fruktooligosaharida. Indirektnom metodom, prije i nakon liofilizacije, određen je postotak preživljavanja ispitivanih bakterija. Iako se postotak preživljavanja probiotičkih sojeva međusobno razlikuje s obzirom na odabrani lioprotektor, može se zaključiti da većina sojeva ipak zadržava najveći broj živih stanica kada je obrano mlijeko korišteno kao lioprotektor, u usporedbi s uzorcima kada su inulin, te inulin s fruktoolisahardima dodani kao lioprotektori.
Abstract (english)
The aim of this work is functional starter cultures preparation as lyophilized cultures, intended for their production in fermented dairy products, and selection of the optimal lyoprotectant which will the most favourable for strains viability during the freeze-drying. Lyophilization is often referred as the most appropriate method for preparation of bacterial cells for longer period time storage. Therefore, in this work lyophilization of the 12 different strains of lactic acid bacteria, which are characterized as functional starter was conducted by using three different lyoprotectants: skim milk, inulin and inulin with fructooligosaccharides. The percentage of bacterial survival was determined by indirect method, before and after lyophilization. Although viable cell counts varied depending of probiotic strain and lyoprotector applied, it can be concluded that most of the strains survive in high level of cell counts when skim milk was used as lyoprotector compared to the samples where inulin, or inulin in combination with fructooligosaccharides were added as lyoprotectors.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:879355
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
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Created on2017-05-02 13:58:29