Funkcionalna karakterizacija i optimiranje uzgoja bakterijskih sojeva izoliranih iz majčinog mlijeka na nusproizvodima mliječne industrije

undergraduate thesis

• Title (english): Functional characterization and optimization of the cultivation of bacterial strains isolated from breast milk on by-products of the dairy industry
• Author: Ena Habuš
• Mentor: Martina Banić (mentor)
• Mentor: Katarina Butorac (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: 2024-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Bakterije mliječne kiseline (BMK) nužne su za održavanje zdravlja probavnog sustava te imaju važnu ulogu u fermentaciji hrane. U radu su korišteni odabrani sojevi BMK izolirani iz mikrobiote majčinog mlijeka kako bi se ispitala njihova funkcionalna probiotička svojstva te odredio potencijal njihovog uzgoja u slatkoj i kiseloj sirutki te permeatu mlijeka u svrhu iskorištenja nusproizvoda mliječne industrije po načelima cirkularne ekonomije. Odabrani sojevi korišteni u istraživanju su Lactiplantibacillus plantarum MB18, Lactiplantibacillus plantarum KR19, Lactiplantibacillus plantarum MC19 i Limosilactobacillus fermentum MC1. Svi sojevi su pokazali visoku antioksidacijsku aktivnost pri čemu se posebno istaknuo soj MB18. Dokazana je i antimikrobna aktivnost ovih sojeva, pri čemu su izolati MB18 i KR19 najefikasnije inhibirali rast patogenih mikroorganizama i srodnih BMK. Među ispitanim nusproizvodima mliječne industrije, svi sojevi su pokazali bolji rast u kiseloj sirutki nego u slatkoj sirutki ili permeatu.

Abstract (english)

Lactic acid bacteria (LAB) are necessary for maintaining the health of the host's digestive system and play an important role in food fermentation. In this work, selected LAB strains from the microbiota of breast milk were used to test their functional probiotic properties and determine the potential of their cultivation in sweet and sour whey and permeate to utilise the by-products of the dairy industry according to the principles of circular economy. The strains selected for the study were Lactiplantibacillus plantarum MB18, Lactiplantibacillus plantarum KR19, Lactiplantibacillus plantarum MC19 and Limosilactobacillus fermentum MC1. All strains showed high antioxidant activity, with strain MB18 specially standing out. The antimicrobial activity of these strains was also demonstrated, with isolates MB18 and KR19 being the most effective in inhibiting the growth of pathogenic microorganisms and related LAB. Of the milk by-products tested, all strains showed better growth in acid whey than in sweet whey or permeate.

• Keywords: bakterije mliječne kiseline; majčino mlijeko; antioksidacijska aktivnost; antimikrobno djelovanje; nusproizvodi mliječne industrije
• Keywords (english): lactic acid bacteria; mother’s milk; antioxidant activity; antimicrobial activity; by-products of the dairy industry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:813450
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-25 09:57:44