Title | Preživljavanje dominantne mikroflore iz kobasica od konjskog mjesa u crijevnom traktu miša |
Author | Ivana Topić |
Mentor(s) | Jadranka Frece (thesis advisor)
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Abstract | U ovom je radu istražena adhezija bakterijskoj soja Lactococcus lactis ssp. lactis 5K1 izoliranog iz konjske kobasice na tanko i debelo crijevo miša u in vitro i in vivo uvjetima, te negova sposobnost da preživi uvjete u intestinalnom traktu. Budući da je u preliminarnim istraživanjima Lactococcus lactis ssp. lactis 5K1 pokazao značajnu inhibiciju rasta prema patogenim mikroorganizmima iz hrane, proizveo značajnu količinu mliječne kiseline (17,23 g/L) te zadovoljio osnovne kriterije za selekciju probiotičkog soja u in vitro uvjetima, provedena su in vivo istraživanja na pokusnim miševima. Lactococcus lactis ssp. lactis 5K1 preživljava uvjete u intestinalnom traktu te znatno smanjuje broj bakterijskih stanica Salmonella sp. u miševa inficiranih sa bakterijom Salmonella sp. Lactococcus lactis ssp. lactis 5K1 je pokazao osnovne funkcionalne kriterije za izbor probiotičkih sojeva, te se kao takav može upotrijebiti kao funkcionalna autohtona starter kultura za fermentirane mesne proizvode. |
Keywords | probiotic functional starter cultures L. plantarum in vitro and in vivo adhesion Salmonella sp. |
Parallel title (English) | Survival of the dominant microflora of horsemeat sausage in the intestinal tract of the mice |
Granter | University of Zagreb Faculty of Food Technology and Biotechnology |
Lower level organizational units | Department of Biochemical Engineering Laboratory for General Microbiology and Food Microbiology |
Place | Zagreb |
State | Croatia |
Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES Food Technology
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Study programme type | university |
Study level | graduate |
Study programme | Food Safety Management |
Academic title abbreviation | mag. ing. techn. aliment. |
Genre | master's thesis |
Language | Croatian |
Defense date | 2011-07-12 |
Parallel abstract (English) | The aim of this work was to investigate adhesion ability of bacterial strain Lactococcus lactis ssp. lactis 5K1, isolated from "horse meat saussages", on the small and large intestine of mice in vitro and in vivo conditions also his ability to survive conditions in the intestinal tract. Considering that in preliminary investigation L. plantarum 1K has shown good antimicrobial activity against pathogen microorganisma from food, has produced significant amount of lactic acid (17,23 g/L)and satisfied the basic criteria for selection of probiotic strains in vitro conditions, in vivo studies in experimental mice were carried out. Lactococcus lactis ssp. lactis 5K1 survive the conditions in the intestinal tract and significantly reduced the number of bacterial cells of Salmonella sp. in mice infected with bacterium Salmonella sp. Considering that Lactococcus lactis ssp. lactis 5K1 has demonstrated the basic functional criteria for the selection of probiotic strains, as such, it can be used as functional autochthonous starter culture for fermented meat products. |
Parallel keywords (Croatian) | funkcionalne starter kulture in vitro i in vivo adhezija L. plantarum probiotik Salmonella sp. |
Resource type | text |
Access condition | Access restricted to students and staff of home institution |
Terms of use |  |
URN:NBN | https://urn.nsk.hr/urn:nbn:hr:159:348177 |
Committer | Valter Ilić |