Kontrolirana fermentacija varaždinskog i hibridnog kupusa sa Leuconostoc mesenteroides LMG 7954 i Lactobacillus plantarum L4

master's thesis

• Title (english): Controlled sauerkraut fermentation of « Varaždinski « and hybrid cultivar by Leuconostoc mesenteroides LMG 7954 and Lactobacillus plantarum L4
• Author: Jovana Petrović
• 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: 2006-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu istražen je potencijal primjene probiotičkog soja Lactobacillus plantarum L4 i Leuconostoc mesenteroides LMG 7954 za fermentaciju varaždinskog i hibridnog kupusa u svrhu poboljšanje kvalitete finalnog proizvoda. Kiseli kupus proizveden je u kraćem vremenu, a koncentracija mliječne kiseline je bila viša kada su u fermentaciji varaždinskog kupusa sudjelovale dodane starter kulture. Deset nasumično odabranih bakterijskih sojeva izoliranih s kraja kontrolirane fermentacije analizirani su gel elektroforezom u pulsirajućem polju (PFGE) u cilju utvrđivanja u kojoj mjeri su dodane starter kulture bile zastupljene u procesu proizvodnje kiselog kupusa. Na osnovi elektroforetskog kariotipa genomske DNA pocijepane restrikcijskim enzimom NotI, 6 bakterijskih izolata identificirano je kao Lactobacillus plantarum, a jedan kao Leuconostoc mesenteroides. Prema tome, proizvedeni kiseli kupus probiotički je proizvod jer sadrži žive stanice probiotičkog soja Lactobacillus plantarum L4 u visokom broju (107 stanica/ml rasola). Nadalje, ispitane su bakterijske kulture izolirane tijekom spontane fermentacije varaždinskog kupusa kao autohtoni sojevi bakterija mliječne kiseline za primjenu u proizvodnji kiselog kupusa. SDS-PAGE elektroforeza 14 baktrerijskih izolata pokazala je da se radi o 7 različitih sojeva bakterija, a jedan od njih je identificiran kao Lactobacillus plantarum. Svih 7 bakterijskih izolata raste u prisutnosti 4-6% NaCl u hranjivom mediju i pokazuje antibakterijsko djelovanje prema 6 različitih test mikroorganizama što su važne karateristike potencijalnih starter kultura za proizvodnju kiselog kupusa.

Abstract (english)

The potential for using probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954 in controlled suerkraut fermentation of "Varaždinski" and hybrid cultivar to improve the quality of final product was investigated. The duration of sauerkraut fermentation was shortened and concentration of lactic acid in brine of cultivar "Varaždinski" was higher when Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954 were applied. To check out the influence of starter culture strains on controlled sauerkraut fermentation, ten randomly chosen lactic acid bacteria isolates from the end of fermentation were genotyped by pulsed-field gel electrophoresis (PFGE). Electrophoretic karyotype of NotI-digested genomic DNA revealed 6 isolates as Lactobacillus plantarum and one was identified as Leuconostoc mesenteroides. Therefore, the produced sauerkraut is probiotic product with high number of probiotic bacteria Lactobacillus plantarum L4 (107 cells/ml of brine). Furthermore, characterization of lactic acid bacteria isolated from spontaneous sauerkraut fermentation was additionally carried out as a possible starter cultures consisting of autochthonous lactic acid bacteria from "Varaždinski" cultivar. Phenotypic characterization of 14 isolated strains was done by SDS-PAGE of whole cell proteins. Electrophoretic pattern revealed 7 different bacterial strains and one of them was identified as Lactobacillus plantarum. All of this strains grow at the presence of 4-6 % NaCl in growth medium and shown antibacterial activity against 6 different test microorganisms which are desirable properties of potential starter cultures for sauerkraut fermentation.

• Keywords: Lactobacillus plantarum; Leuconostoc mesenteroides; probiotičke starter kulture; gel elektroforeza u pulsirajućem polju ( PFGE); fermentacija kupusa
• Keywords (english): Lactobacillus plantarum; Leuconostoc masenteroides; pulsed field gel electrophoresis (PFGE); probiotic starter cultures; sauerkraut fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:059957
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 12:00:09