Adhezijska svojstva potencijalnih probiotičkih sojeva u in vitro i in vivo uvjetima te njihov utjecaj na smanjenje intestinalne Salmonella sp. infekcije u miševa

master's thesis

• Title (english): Adhesion ability of potential probiotics strains in vitro and in vivo conditions and their effect on decrease of intestinal Salmonella sp. infection in mice
• Author: Tihana Krcivoj
• 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: 2011-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je ispitati adhezijska svojstva bakterijskih sojeva L. plantarum 1K, izoliranog iz "slavonskog kulena" te L. plantarum A i L. plantarum B izoliranih iz sirutke na epitelne stanice crijeva miševa te utjecaj L. plantarum 1K na smanjenje intestinalne Salmonella sp. infekcije u miševa. L. plantarum 1K znatno smanjuje broj bakterijskih stanica Salmonella sp. u miševa inficiranih sa bakterijom Salmonella sp.. Ovaj bakterijski izolat je pokazao osnovne funkcionalne kriterije za izbor probiotičkih sojeva, te bi se kao takav mogao upotrijebiti kao funkcionalna autohtona starter kultura za fermentirane mesne proizvode.

Abstract (english)

The purpose of this work was to investigate adhesion ability of bacterial strains L. plantarum 1K, isolated from Slavonian "kulen"; L. plantarum A and L. plantarum B, isolated from whey on intestinal epithelial cells and effect of L. plantarum 1K on decrease of intestinal Salmonella sp. infection in mice. L. plantarum 1K significantly reduced the number of bacterial cells of Salmonella sp. in mice infected with bacterium Salmonella sp.. That bacterial strain demonstrated the basic functional criteria for the selection of probiotic strains, so as such, it can be used as functional autochtonous starter culture for fermented meat products.

• Keywords: probiotik; L. plantarum; Salmonella sp.; in vitro i in vivo adhezija
• Keywords (english): probiotic; L. plantarum; Salmonella sp.; in vitro and in vivo adhesion
• Language: croatian
• URN:NBN: urn:nbn:hr:159:677618
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 10:52:03