Metabolička aktivnost različitih vrsta bakterija mliječne kiseline tijekom rasta u modificiranoj MRS podlozi

undergraduate thesis

• Title (english): Metabolic activity of various types lactic acid bacteria during growth in modified MRS medium
• Author: Ivana Raspović
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2011-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U radu je ispitana metabolička aktivnost bakterija Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus sanfranciscensis, Pediococcus pentosaceus i Lactococcus lactis, tijekom rasta u modificiranoj MRS podlozi u cilju odabira bakterijskih vrsta kao potencijalnih starter kultura za pekarstvo. Rezultati su pokazali da fakultativno homofermentativne bakterije L. plantarum i P. pentosaceus proizvode najveću količinu mliječne kiseline, dok je bakterija L. lactis proizvela najveću količinu mravlje kiseline. Sposobnost sinteze EPS pokazala je samo bakterija Leuc. mesenteroides, dok bakterije L. mesenteroides, L. brevis, L. plantarum i L. sanfranciscensis imaju proteolitičku aktivnost i mogu rasti na podlozi s glutenom kao jedinim izvorom dušika. Ispitivane bakterijske vrste imaju slabu antifungalnu aktivnost prema A. niger. Međutim, sve ispitivane vrste, osim L. lactis, imaju dobru antifungalnu aktivnost prema Pencillium sp.

Abstract (english)

In this work metabolic activity of bacteria Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus sanfranciscensis, Pediococcus pentosaceus and Lactococcus lactis were tested during growth in modified MRS medium in order to select bacterial strains as potential starter cultures for sourdough. The results have showed that facultative homofermentative bacteria L. plantarum and P. pentosaceu produced the highest amount of lactic acid, while L. lactis produced the highest amount of formic acid. The ability of EPS syntesis showed only bacteria Leuc. mesenteroides, while bacteria L. mesenteroides, L. brevis, L. plantarum and L. sanfranciscensis have proteilitic activity and can grow on the medium of gluten as the only source of nitrogen.The tested bacterial species have weak antifungal towards A. niger. However, all tested species, exept L. lactis have good antifungal activity towards Penicillum sp.

• Keywords: starter kulture; bakterije mliječne kiseline; antimikrobna aktivnost; kiselo tijesto
• Keywords (english): starter cultures; lactic acid bacteria; antimicrobial activity; sourdough
• Language: croatian
• URN:NBN: urn:nbn:hr:159:863076
• 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: 2017-05-19 11:20:26