Karakterizacija probiotičkih svojstava bakterija roda Lactobacillus izoliranih iz kiselog kupusa

master's thesis

• Title (english): Characterization of probiotic properties of bacteria from genus Lactobacillus isolated from sauerkraut
• Author: Korina Bezić
• Mentor: Andreja Leboš Pavunc (mentor)
• Mentor: Katarina Butorac (pomoć pri izradi, neposredni voditelj)
• Committee member: Blaženka Kos (predsjednik povjerenstva)
• Committee member: Ksenija Durgo (član povjerenstva)
• Committee member: Ksenija Markov (član povjerenstva)
• 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: 2024-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Probiotici su živi mikroorganizmi koji, kada se daju u odgovarajućim količinama, imaju zdravstvene dobrobiti za domaćina. Najčešće korišteni mikroorganizmi u probiotičkim proizvodima bakterije su iz obitelji Lactobacillaceae pa je tako cilj ovoga rada bio ispitati probiotički potencijal Lactiplantibacillus plantarum SF15C te Levilactobacillus brevis SF15B, bakterija izoliranih iz kiselog kupusa. Pokazano je kako su sojevi uglavnom osjetljivi na ispitivane antibiotike, dobro preživljavaju u simuliranom želučanom soku i soku tankog crijeva te pri koncentracijama NaCl-a do 6,5 %. Ispitivanjem mikrobne adhezije na otapala ustanovljeno je kako je stanična površina oba soja hidrofobna i pretežito negativno nabijena te imaju vrlo dobru sposobnost koagregacije sa srodnim bakterijama mliječne kiseline i potencijalno patogenim test-mikroorganizmima.

Abstract (english)

Probiotics are live microorganisms that, when administered in appropriate amounts, have health benefits for the host. The most commonly used microorganisms in probiotic products are bacteria from the Lactobacillaceae family, and the aim of this graduate thesis was to examine the probiotic potential of Lactiplantibacillus plantarum SF15C and Levilactobacillus brevis SF15B bacteria isolated from sauerkraut. It was shown that the strains are mostly susceptible to the tested antibiotics, they survive well in simulated gastric juice and small intestine juice and at NaCl concentrations up to 6.5%. By testing microbial adhesion to solvents, it was established that the cell surface of both strains is hydrophobic and predominantly negatively charged, and they have a very good ability to coaggregate with related lactic acid bacteria and potentially pathogenic test-microorganisms.

• Keywords: Lactiplantibacillus plantarum; Levilactobacillus brevis; probiotici; bakterije mliječne kiseline
• Keywords (english): Lactiplantibacillus plantarum; Levilactobacillus brevis; probiotics; lactic acid bacteria
• Language: croatian
• URN:NBN: urn:nbn:hr:159:306081
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-08 13:22:49