prikaz prve stranice dokumenta Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri
Access restricted to students and staff of home institution
master's thesis
Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:160964
Borovac, Sanja
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

Borovac, S. (2012). Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:160964

Borovac, Sanja. "Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:160964

Borovac, Sanja. "Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:160964

Borovac, S. (2012). 'Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:160964

Borovac S. Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 May 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:160964

S. Borovac, "Sastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:160964

Metadata
TitleSastav i svojstva autohtone populacije bakterija mliječne kiseline iz tradicionalno proizvedenih sireva u salamuri
Title (english)Composition and properties of autochthonus population of lactic acid bacteria in traditionally produced cheeses in brine
AuthorSanja Borovac
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 country2012-02-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Autohtonu populaciju bakterija mliječne kiseline (BMK) u tradicionalno proizvedenom siru u salamuri čine bakterijske vrste koje pripadaju rodovima Lactococcus, Enterococcus, Leuconostoc i Lactobacillus. Odabrano je 14 autohtonih izolata koji su pomoću klasičnih mikrobioloških metoda okarakterizirani kao gram-pozitivni, katalaza-negativni, štapići i koki, koji spuštaju pH vrijednost hranjive podloge, jer proizvode mliječnu kiselinu u visokim koncentracijama. Autohtoni sojevi BGRE2-24 I BGRE2-43 najuspješnije preživljavaju simulirane uvjete gastrointestinalnog trakta. Ispitana je i osjetljivost bakterija na 12 antibiotika, te je utvrđeno da je večina bakterijkih sojeva osjetljiva na sve ispitivane antibiotike. Međutim, sojevi VL1-13 i VL1-24 nisu bili osjetljivi na neomicin, vankomicin i streptomicin, sojevi BGBU1-41, BGRE2-24 i BGRE2-57 na neomicin i streptomicin, sojevi BGBU1-42, BGRE2-21 i BGRE2-43 na streptomicin, a soj BGBU1-16 nije bio osjetljiv na neomicin. Analizom površinskih proteina autohtonih BMK pomoću SDS-PAGE utvrđeno je da se svi sojevi BMK međusobno razlikuju prema dobivenom proteinskom profilu.
Abstract (english)
Autochthonus population of lactic acid bacteria (LAB) in traditionally produced cheeses in brine belongs to the genera Lactococcus, Enterococcus, Leuconostoc and Lactobacillus. Selected 14 autochthonous isolates were characterized as gram-positive, catalase-negative rods and cocci by conventional microbiological methods. Bacterial strains were successful in lowering pH value of the medium and synthesized high concentrations of lactic acid. According to the results, autochthonous LAB BGRE2-24 and BGRE2-43 have shown high survival rates in simulated gastrointestinal tract conditions. Investigation of the susceptibility to 12 different antibiotics revealed that most of tested isolates were susceptible to all tested antibiotics. Strains VL1-13 and VL1-24 were not sensitive to neomycin, vancomycin and streptomycin, strains BGBU1-41, BGRE2-24 and BGRE2-57 were resistant to neomycin and streptomycin, strains BGBU1-42, BGRE2-21 and BGRE2-43 were not sensitive to streptomycin, while strain BGBU1-16 was resistant to neomycin. The analysis of surface proteins of the autochthonous LAB using SDS-PAGE showed that all strains LAB are different according to the obtained protein profile.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:160964
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-09 07:34:47