Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa

master's thesis

• Title (english): Influence of the probiotic starter cultures Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG on cabbage juice fermentation
• Author: Ivana Klemen
• 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: 2006-11-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu isražen je potencijal primjene probiotičkih sojeva Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG, te starter kulture Leuconostoc mesenteroides LMG 7954 na fermentaciju soka kupusa. Autohtono prisutne bakterije mliječne kiseline nisu bile dostatne za spontanu fermentaciju soka kupusa, jer je koncentracija proizvedene mliječne kiseline bila niska tijekom 72 sata fermentacije, a pH vrijednost je iznosila od 5,95-6,21. Tijekom kontrolirane fermentacije soka kupusa, primijenjeni probiotički sojevi Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG proizveli su cca 11 g/L mliječne kiseline, pH vrijednost je iznosila oko 4,2, a broj živih stanica je ostao visok (~10 stanica/ml). Visok broj stanica probiotičkih sojeva održao se tijekom 2 tjedna (Lactobacillus plantarum L4) i tijekom 4 tjedna čuvanja (Lactobacillus rhamnosus GG) pri temperaturi od 4 C. Primijenjene starter kulture preživjele su proces liofilizacije u visokom broju (cca 108 stanica/ml), a kao najotporniji pokazao se soj Leuconostoc mesenteroides LMG 7954. Broj živih stanica liofiliziranih bakterijskih kultura ostao je nepromijenjen tijekom 3 mjeseca čuvanja. Nadalje, bakterijske kulture izolirane tijekom spontane fermentacije soka kupusa ispitane su kao autohtoni sojevi bakterija mliječne kiseline za primjenu u proizvodnji fermentiranog soka kupusa. SDS-PAGE elektroforeza 13 bakterijskih izolata pokazala je da se radi o 7 različitih sojeva bakterija. Svi bakterijski izolati, kao i primjenjene starter kulture, pokazali su antibakterijsko djelovanje prema šest različitih test mikroorganizama što je jedno od važnih svojstava potencijalnih starter kultura.

Abstract (english)

The potential for using probiotic strains Lactobacillus plantarum L4 and Lactobacillus rhamnosus GG, as well as starter culture Leuconostoc mesenteroides LMG 7954 in cabbage juice fermentation was investigated. Autochthonous lactic acid bacteria were not suitable for spontaneous cabbage juice fermentation, because the concentration of produced lactic acid bacteria was low during the 72 hours of fermentation, and pH was from 5,95 to 6,21. During the controlled fermentation of cabbage juice with Lactobacillus plantarum L4 and Lactobacillus rhamnosus GG, probiotic strains have produced cca 11 g/L lactic acid, pH was around 4,2, and number of live cells stayed high (~10 cells/ml). Number of viable count of probiotic bacteria Lactobacillus plantarum L4 and Lactobacillus rhamnosus GG maintaned high during 2 and 4 weeks of the preservation at 4 C, respectively. Choosen starter cultures survived successfuly the freeze-drying process (~10 cells/ml) and the most resistant was Leuconostoc mesenteroides LMG 7954. The number of live cells stayed immutable during the three months of preservation. Furthermore, characterisation of lactic acid bacteria isolated from spontaneous cabbage juice fermentation was additionally carred out as a possible starter cultures consisting of autochtonous lactic acid bacteria for the production of fermented cabbage juice. Phenotypic characterization of 13 isolated strains was done by SDS-PAGE of whole cell proteins. Electrophoretic pattern revealed 7 different bacterial strains. All of this strains and the choosen starter cultures have showed antibacterial activity against 6 different test microorganisms which is one of the desirable properties of potential starter cultures.

• Keywords: Lactobacillus plantarum; Lactobacillus rhamnosus; Leuconostoc mesenteroides; probiotičke starter kulture; SDS-PAGE elektroforeza; fermentacija soka kupusa
• Keywords (english): Lactobacillus plantarum; Lactobacillus rhamnosus GG; Leuconostoc mesenteroides; probiotic starter cultures; SDS-PAGE electrophoresis; cabbage juice fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:317028
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 07:31:33