Vezanje AFM1 iz mlijeka liofiliziranim stanicama bakterija mliječne kiseline

undergraduate thesis

• Title (english): Binding of AFM1 from milk by freeze-dryied lactic acid bacteria
• Author: Anamarija Romac
• 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: 2018-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mikotoksini su sekundarni metaboliti toksikotvornih plijesni te su česti kontaminanti raznih prehrambenih proizvoda. Pojava aflatoksina M1, vrlo otrovnog mikotoksina u mlijeku, prijetnja je zdravlju potrošača, osobito maloj djeci te dovodi do ekonomskih gubitaka zbog kontaminiranog mlijeka. Zbog navedenih činjenica traže se nove strategije za sprječavanje onečišćenja i štetnih djelovanja AFM1. S ciljem razvijanja sigurne i praktične metode dekontaminacije, u ovom radu provedena su istraživanja s izoliranim sojevima bakterija mliječne kiseline u liofiliziranom obliku kojima je ispitana sposobnost vezanja AFM1 u umjetno kontaminiranom mlijeku. Svi liofilizirani sojevi, živi ili termički tretirani vežu AFM1, no žive stanice pokazuju veću sposobnost vezanja AFM1 pa je tako najveći postotak vezanja AFM1 postignut upotrebnom Lactobacillus rhamnosus KM i iznosi 92% nakon 4 sata.

Abstract (english)

Mycotoxins are secondary metabolites of toxic molds and are common contaminants of various food products. The appearance of aflatoxin M1, a very toxic mycotoxin in milk is a threat to the health of consumers, especially young children and leads to economic losses due to contaminated milk. Because of the stated facts, new strategies for the prevention of pollution and harmful effects of AFM1 are required. In order to develop a safe and practical decontamination method, this paper investigated binding effects of isolated lactic acid bacteria strains in lyophilized form on AFM1 in artificially contaminated milk. All lyophilized strains, live or heat treated bind AFM1, but live cells exhibit greater ability to bind AFM1, so the highest percentage of AFM1 binding was achieved using Lactobacillus rhamnosus KM and amounts 92% after 4 hours.

• Keywords: (aflatoksin M1; bakterije mliječne kiseline; liofilizacija; mlijeko)
• Keywords (english): (aflatoxin M1; lactic acid bacteria; lyophilisation; milk)
• Language: croatian
• URN:NBN: urn:nbn:hr:159:858521
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-11 07:27:29