Antimikrobno djelovanje izoliranih sojeva bakterija mliječne kiseline kao funkcionalno svojstvo starter kultura

undergraduate thesis

• Title (english): Antimicrobical activity of isolate lactic acid bacteria as functional property of starter cultures
• Author: Karla Kovač
• Mentor: Blaženka Kos (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology); Zagreb
• Defense date and country: 2010-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Bakterije mliječne kiseline su važne starter kulture za proizvodnju fermentirane hrane. Poželjno svojstvo starter kultura je antagonističko djelovanje prema nepoželjnim i patogenim mikroorganizmima. U ovom radu su ispitivane antibakterijske aktivnosti pet bakterija mliječne kiseline izoliranih iz kiselog kupusa: SF1, SF2, SF4, SF9 i SF13. Antimikrobna aktivnost ispitana je turbidimetrijskom metodom, prema test mikroorganizmima: Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus cereus TM2 i Bacillus subtilis ATCC 6633. Također je ispitana i bakteriocinska aktivnost tih pet bakterijskih sojeva prema srodnima bakterijskim vrstama Lactobacillus helveticus M92, Lactobacillus plantarum L4, Enterococcus faecuim L3, Enterococcus faecium A7 i Lactobacillus fermentum A8, metodom s dvostrukim slojem agara. Dobiveni rezultati ukazuju na bakteriocinsku aktivnost ispitivanih sojeva. Bakterijski sojevi su također preživjeli proces liofilizacije u visokom broju (cca 109 CFU/ml), što je važno s tehnološkog aspekta priprave i čuvanja starter kultura.

Abstract (english)

Lactic acid bacteria are important starter cultures for fermented food production. Desirable property of lactic acid bacteria starter cultures is their antagonistic effect on undesirable and pathogen microorganisms. In this paper, antibacterial activity of five lactic acid bacteria strains isolated from sauerkraut: SF1, SF2, SF4, SF9 i SF13 has been examined, using the turbidimetric method, towards 6 different test-microorganisms: Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus cereus TM2 i Bacillus subtilis ATCC 6633. Futhermore, bacteriocine activity of five probiotic strains towards related lactis acid bacteria, Lactobacillus helveticus M92, Lactobacillus plantarum L4, Enterococcus faecuim L3, Enterococcus faecium A7 i Lactobacillus fermentum A8,was examined using the agar-spot-test method. Final results indicate bacteriocinogenic activity of examined acid bacteria strains. Tested bacterial strains have also survived the freeze-drying process successfully (~109 CFU/ml) what is very important technological aspect of preparation and preservatio of starter cultures.

• Keywords: bakterije mliječne kiseline; antimikrobno djelovanje; bakteriocini; liofilizacija
• Keywords (english): lactic acid bacteria; antimicrobial activity; bacteriocins; freeze-drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:966241
• 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: 2017-06-07 11:11:39