Autohtone probiotičke kulture - visoko vrijedni promotori metabiotika

undergraduate thesis

• Title (english): Artisanal probiotic cultures - high-value promotors of metabiotics
• Author: Karmen Lozica
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2023-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Autohtone mikrobne kulture (vodena i mliječna kefirna zrnca, te kombucha), koje predstavljaju spontane probiotičke konzorcije, vrijedni su promotori metabiotika (prebiotika, probiotika, postbiotika i paraprobiotika). Mikrobna raznolikost takvih konzorcija omogućava im izvanrednu sposobnost zaštite od mikrobioloških kontaminanata i jedinstveno ponašanje tijekom fermentacije. Osim što konzorcij ima vlastite koristi, ta je mikrobna raznolikost poželjna i za ljude jer takve kulture proizvode mnoge bioaktivne i zdrave metabolite. Zbog nužnosti proizvodnje bioaktivnih spojeva i njihove upotrebe kao metabiotika u suvremenom zdravom načinu života, autohtone kulture su savršeni izvori složenih funkcionalnih metabolita (bioaktivni peptidi, antimikrobni spojevi, polisaharidi, enzimi, vitamini i komponente stanične stijenke). Autohtone kulture se mogu koristiti kao starter kulture na različitim supstratima ovisno o biotehnološkim procesima fermentacije. Ovaj rad pokazuje da mikrobna sinergija između bakterija i kvasaca/ili bakterija nudi novu perspektivu razvoja funkcionalnih proizvoda i uvelike utječe na kvalitetu života.

Abstract (english)

Artisanal microbial cultures (water and milk kefir grains and kombucha), representing spontaneous probiotic consortia, are valuable promoters of metabiotics (prebiotics, probiotics, postbiotics, and paraprobiotics). The microbial diversity of such consortia gives them extraordinary protection capacity against microbiological contaminants and unique fermentation behavior. In addition to the fact that the consortium benefits itself, this microbial diversity is also desirable for humans. Namely, such cultures produce many bioactive and healthy metabolites. Due to the necessity of bioactive compounds production and their use as metabiotics in a modern healthy lifestyle, artisanal cultures are perfect sources of complex functional metabolites (bioactive peptides, antimicrobial compounds, polysaccharides, enzymes, vitamins, and cell wall components). Artisanal cultures can be used as starter cultures on different substrates depending on the biotechnological fermentation processes. This work shows that the microbial synergy between bacteria and yeasts/ or bacteria offers a new perspective on functional product development and greatly impacts life quality.

• Keywords: zrnca vodenog kefira; zrnca mliječnog kefira; kombucha; metabiotici
• Keywords (english): water kefir grains; milk kefir grains; kombucha; metabiotics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:544370
• 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: 2024-04-29 12:57:54