Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva

master's thesis

• Title (english): Natural microbial population of traditional fermented meat products and their antimicrobial properties
• Author: Zdenko Lončar
• Mentor: Jadranka Frece (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: 2011-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je izolirati autohtonu mikrobnu populaciju iz tradicionalnih fermentiranih mesnih proizvoda (slavonskog kulena, slavonske kobasice i konjske kobasice). Autohtona mikrobna populacija izvor je sojeva za razvoj starter kultura koji će između ostalog utjecati na aromu i teksturu određenog tradicionalnog mesnog proizvoda. Dominantna mikrobna populacija sastojala se od bakterija mliječne kiseline (BMK) i to Lactobacillus plantarum u tri uzorka, Leuconostoc mesenteriodes u jednom uzorku, Lactococcus lactis ssp. lactis u jednom uzorku te koagulaza-negativnih stafilokoka (KNS) i to Staphylococcus warneri u jednom uzorku tradicionalnih fermentiranih mesnih proizvoda. Svi prirodni izolati pokazali su znatno antimikrobno djelovanje prema patogenim test mikroorganizmima kroz proizvodnju visokih koncentracija mliječne kiseline te pokazali jedno od važnih svojstava potencijalnih starter kultura.

Abstract (english)

The aim of this study was to isolate the indigenous microbial population of traditional fermented meat products („kulen“, slavonian sausage and horse sausage). The indigenous microbial population is a source of strain for the development of starter cultures that will, among other things, affect the flavor and texture of a traditional meat products. Dominant microbial populations consisted of lactic acid bacteria (LAB) namely Lactobacillus plantarum in three samples, Leuconostoc mesenteriodes in one sample, Lactococcus lactis ssp. lactis in one sample, and coagulase-negative staphylococci (CNS) and Staphylococcus warneri in one sample of traditional fermented meat products. All natural isolates showed a significant antimicrobial activity against pathogenic microorganisms through the production test of high concentrations of lactic acid, and showed one of the important properties of potential starter cultures.

• Keywords: autohtona mikrobna populacija; BMK; KNS; starter kulture; antimikrobna aktivnost
• Keywords (english): indigenous microbial population; BMK; CNS; starter cultures; antimicrobial activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:089096
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 10:04:16