Određivanje optimalne temperature i pH vrijednosti bakterija mliječne kiseline izoliranih iz proizvoda akvakulture

undergraduate thesis

• Title (english): Determination of optimal temperature and pH of lactic acid bacteria isolated from acquaculture product
• Author: Mattea Živković
• 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: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Bakterije mliječne kiseline se zbog svojih poželjnih karakteristika i sinteze korisnih metabolita, intenzivno koriste kao starter kulture u različitim proizvodnim procesima, a ponajprije u proizvodnji fermentirane hrane. Kako bi neki bakterijski soj postao starter kultura potrebno je provesti niz istraživanja i dokazati da je ta kultura sigurna za primjenu, tehnološki učinkovita, a njena primjena prihvatljiva s ekonomskog stajališta. Određivanje optimalnih parametara za uzgoj bakterijskih sojeva je od iznimne važnosti za njihovo buduće korištenje u proizvodnim procesima te je stoga cilj ovog rada bio odrediti optimalnu temperaturu i optimalnu pH vrijednost autohtone mikrobne populacije bakterija mliječne kiseline izoliranih iz riba i školjkaša Jadranskog mora. Utvrđeno je da je za rast sojeva Lactobacillus plantarum D1 i Lactobacillus plantarum K4 optimalna temperatura 28°C a za Lactobacillus plantarum O1, Lactobacillus helveticus O9 i Leuconostoc mesenteroides L4A 37°C. Optimalna pH vrijednost za L. plantarum D1, L. plantarum K4, L. helveticus O9 i L. mesenteroides iznosi 6.0, dok L. plantarum O1 najbolje preživljavljava pri pH 4.0.

Abstract (english)

The lactic acid bacteria, due to their desirable characteristics and synthesis of useful metabolites, are intensely used as starter cultures in different production processes, and above all in fermented food production. In order for some bacterial strain to become a starter culture, it is necessary to conduct a series of researches and prove that this culture is safe for use, technologically efficient and its application is acceptable from an economic point of view. Determination of optimal parameters for cultivation of bacterial strains is very important for their future use in production processes and therefore the purpose of this paper was determine the optimal temperature and optimum pH value of the autochtonus microbal population of lactic acid bacteria isolated from fish and shelfish. It was found that optimal temperature for growth of Lactobacillus plantarum D1 and Lactobacillus plantarum K4 is 28 °C and for Lactobacillus plantarum O1, Lactobacillus helveticus O9 and Leuconostoc mesenteroides L4A is 37 °C. The optimal pH value for Lactobacillus plantarum D1, Lactobacillus plantarum K4, Lactobacillus helveticus O9 and Leuconostoc mesenteroides is 6.0, while L. plantarum O1 survives at pH 4.0.

• Keywords: bakterije mliječne kiseline; parametri rasta; proizvodi akvakulture
• Keywords (english): aquaculture products; growth parameters; lactic acid bacteria
• Language: croatian
• URN:NBN: urn:nbn:hr:159:317006
• 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: Open access
• Created on: 2017-07-18 10:03:25