Potencijal primjene bakterija mliječne kiseline iz majčinog mlijeka u fermentiranim probiotičkim napitcima

undergraduate thesis

• Title (english): The potential of using breast milk lactic acid bacteria in fermented probiotic beverages
• Author: Lovorka Žagar
• Mentor: Katarina Butorac (mentor)
• Mentor: Martina Banić (pomoć pri izradi, neposredni voditelj)
• 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: 2024-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Bakterije mliječne kiseline (BMK) imaju ključnu ulogu u fermentaciji hrane i održavanju zdravlja probavnog sustava domaćina, djelujući kao probiotici. Za ovo istraživanje odabrani su sojevi BMK Levilactobacillus brevis MB1, MB2, MB13 i MB20 izolirani iz mikroflore majčinog mlijeka, a koji su okarakterizirani kao producenti S-proteina. Cilj ovog rada bio je ispitati funkcionalna probiotička svojstva odabranih sojeva BMK te odrediti njihov potencijal primjene u fermentiranim nusproizvodima mliječne industrije. Svi ispitani sojevi su pokazali visoku antioksidativnu aktivnost uklanjanja DPPH radikala, dok je soj Lb. brevis MB20 pokazao učinkovito antimikrobno djelovanje prema ispitanim test mikroorganizmima i srodnim BMK. Ispitivanjem potencijala primjene nusproizvoda mliječne industrije kao supstrata za uzgoj BMK, zaključeno je da se kisela i slatka sirutka mogu koristiti pri uzgoju i proizvodnji probiotičkih bakterija i starter kultura, kao doprinos načelima održive kružne bioekonomije.

Abstract (english)

Lactic acid bacteria (LAB) play a crucial role in the fermentation of food and in maintaining the health of the host's digestive system, acting as probiotics. The LAB strains Levilactobacillus brevis MB1, MB2, MB13 and MB20, isolated from breast milk microflora and characterized as S-protein producers, were selected for this study. The aim of this work was to investigate the functional probiotic properties of selected LAB strains and to determine their application potential in fermented by-products of the dairy industry. All tested strains showed high antioxidant activity by removing DPPH radicals, while the strain Lb. brevis MB20 showed effective antimicrobial activity against tested test microorganisms and related LAB. By investigating the potential of using by-products of the dairy industry as a substrate for the cultivation of LAB, it was found that sour and sweet whey can be used for the cultivation and production of probiotic bacteria and starter cultures as a contribution to the principles of a sustainable circular bioeconomy.

• Keywords: probiotici; bakterije mliječne kiseline; S-proteini; nusproizvodi mliječne industrije
• Keywords (english): probiotics; lactic acid bacteria; S-proteins; prebiotics; by-products of the dairy industry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:103976
• 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: 2024-07-18 12:16:19