Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1

undergraduate thesis

• Title (english): Isolation of the noble mold from cheese Camembert and possible aflatoxin b1 synthesis
• Author: Tina Barbir
• Mentor: Ksenija Markov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Sir je proizvod nastao koagulacijom kazeina mlijeka, izdvajanjem sirutke i zrenjem. Sir čija kakvoća ovisi o plijesni, kao što je camembert, predstavlja potencijalnu opasnost za uživaoce budući da plijesni sintetiziraju sekundarne toksične metabolite mikotoksine. Unos ovih spojeva u organizam u ekstremno malim količinama tijekom dužeg vremenskog perioda može biti opasan po ljudsko zdravlje. Stoga je, u ovom radu, istražena sposobnost plemenite plijesni Penicillium camemberti da pri određenim uvjetima uzgoja sintetizira aflatoksin B1. Koncentracija AFB1 određivana je kvalitativnom ELISA (Enzyme Linked Immuno Sorbent Assay) metodom. Rezultati istraživanja su pokazali da plemenita plijesan i pri 28°C i na temperaturi hladnjaka (od 4°C) sintetizira mjerljive koncentracije aflatoksina.

Abstract (english)

Cheese is a product made by coagulation of casein, whey separation and ripening. Cheese, whose quality depends on the mold, such as camembert, posses a potential threat to abusers since the mold synthesize toxic secondary metabolites, mycotoxins. Intake of these compounds into the body in extremely small quantities over a long period of time can be hazardous to human health. Therefore, in this paper, was explored the ability of the noble mold Penicillium camemberti that under certain growing conditions synthesizes aflatoxin B1. The concentration of AFB1 was determined by a qualitative ELISA (Enzyme Linked Immuno sorbent assay) method. The results showed that the noble mold, at 28°C and at refrigerator temperature (4°C), synthesize detectable levels of aflatoxin.

• Keywords: sir; camembert; plijesni; aflatoksin B1
• Keywords (english): cheese; cambembert; mold; aflatoxin B1
• Language: croatian
• URN:NBN: urn:nbn:hr:159:674314
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 13:06:25