Utjecaj bakterija mliječne kiseline na rast plijesni u čistoj i mješovitoj kulturi

master's thesis

• Title (english): Lactic acid bacteria influence on the growth of mold in the pure and mixed cultures
• Author: Lidija Zelenika
• Mentor: Frane Delaš (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: 2009-02-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Posljednjih godina velika se pozornost posvećuje probioticima i prebioticima ili njihovoj kombiniranoj upotrebi (sinbioticima) u svrhu poboljšanja ljudskog zdravlja na prirodan način. Većina krmiva i namirnica osjetljiva je na kontaminaciju plijesnima u različitim fazama proizvodnje, prerade, transporta i uskladištenja. Glavni uzrok porasta plijesni, kao i sinteze mikotoksina su klimatski uvjeti i uvjeti prilikom procesa proizvodnje, transporta i uskladištenja. Stoga su u ovom radu istraženi uvjeti rasta plijesni Aspergillus ochraceus ZMPBF 318 i Penicillium expansum ZMPBF 566 u tekućem supstratu (YES-podloga) pri 28 °C tijekom 28 dana. Istraživanja su provedena u prisutnosti suspenzije stanica i supernatanta bakterija mliječne kiseline Lactobacillus acidophilus M92 i Lactobacillus plantarum L4. Rezultati su pokazali da stanice bakterija Lactobacillus acidophilus M92, ovisno o vremenu uzgoja, pokazuju inhibitorni utjecaj na rast plijesni tijekom 28 dana uzgoja, dok supernatant u istim uvjetima uzgoja pokazuje stimulativni utjecaj. Nasuprot tome, stanice i supernatant bakterije mliječne kiseline Lactobacillus plantarum L4 imaju snažnu inhibiciju rasta plijesni tijekom 21 dana uzgoja, dok s dužim vremenom inkubacije pokazuju pad inhibicije.

Abstract (english)

In recent years a lot of attention is devoted to probiotics and prebiotics or their combined use (sinbiotics) in the improvemet of human health in a natural way. Most feed and food is sensitive to the mold contamination during various phases of production, storage and transport. The main cause of the mold growth, as well as the synthesis of the mycotoxins are climatic conditions and conditions present during the production, storage and transport. The aim of the study was to determine the conditions that enable the growth of molds Aspergillus ochraceus ZMPBF 318 and Penicillium expansun ZMPBF 566 on the liquid substrate ( YES- substrate), during the 28 days period and the temperature of 28 °C. There was also used the cell and the supernatant suspension of the lactic acid bacteria Lactobacillus acidophilus M92 and Lactobacillus plantarum L4. The results showed inhibited influence of the cell suspension of Lactobacillus acidophilus M92 on the mold growth during the 28 days period, while the supernatant suspension of the same lactic acid bacteria showed the stimulating influence . On the other hand, Lactobacillus plantarum L4 cell and supernatant suspension both strongly inhibit the mold growth during the 21 days period, while the longer incubation time shows only slight inhibition.

• Keywords: Aspergillus ochraceus; Lactobacillus acidophilus M92; Lactobacillus plantarum L4; Penicillium expansum; inhibicija
• Keywords (english): Aspergillus ochraceus; Lactobacillus acidophilus M92; Lactobacillus plantarum L4; Penicillium expansum; inhibition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:510937
• 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: 2017-08-31 09:10:46