Preživljavanje dominantne mikroflore iz kobasica od konjskog mjesa u crijevnom traktu miša

master's thesis

• Title (english): Survival of the dominant microflora of horsemeat sausage in the intestinal tract of the mice
• Author: Ivana Topić
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom je radu istražena adhezija bakterijskoj soja Lactococcus lactis ssp. lactis 5K1 izoliranog iz konjske kobasice na tanko i debelo crijevo miša u in vitro i in vivo uvjetima, te negova sposobnost da preživi uvjete u intestinalnom traktu. Budući da je u preliminarnim istraživanjima Lactococcus lactis ssp. lactis 5K1 pokazao značajnu inhibiciju rasta prema patogenim mikroorganizmima iz hrane, proizveo značajnu količinu mliječne kiseline (17,23 g/L) te zadovoljio osnovne kriterije za selekciju probiotičkog soja u in vitro uvjetima, provedena su in vivo istraživanja na pokusnim miševima. Lactococcus lactis ssp. lactis 5K1 preživljava uvjete u intestinalnom traktu te znatno smanjuje broj bakterijskih stanica Salmonella sp. u miševa inficiranih sa bakterijom Salmonella sp. Lactococcus lactis ssp. lactis 5K1 je pokazao osnovne funkcionalne kriterije za izbor probiotičkih sojeva, te se kao takav može upotrijebiti kao funkcionalna autohtona starter kultura za fermentirane mesne proizvode.

Abstract (english)

The aim of this work was to investigate adhesion ability of bacterial strain Lactococcus lactis ssp. lactis 5K1, isolated from "horse meat saussages", on the small and large intestine of mice in vitro and in vivo conditions also his ability to survive conditions in the intestinal tract. Considering that in preliminary investigation L. plantarum 1K has shown good antimicrobial activity against pathogen microorganisma from food, has produced significant amount of lactic acid (17,23 g/L)and satisfied the basic criteria for selection of probiotic strains in vitro conditions, in vivo studies in experimental mice were carried out. Lactococcus lactis ssp. lactis 5K1 survive the conditions in the intestinal tract and significantly reduced the number of bacterial cells of Salmonella sp. in mice infected with bacterium Salmonella sp. Considering that Lactococcus lactis ssp. lactis 5K1 has demonstrated the basic functional criteria for the selection of probiotic strains, as such, it can be used as functional autochthonous starter culture for fermented meat products.

• Keywords: funkcionalne starter kulture; in vitro i in vivo adhezija; L. plantarum; probiotik; Salmonella sp.
• Keywords (english): probiotic; functional starter cultures; L. plantarum; in vitro and in vivo adhesion; Salmonella sp.
• Language: croatian
• URN:NBN: urn:nbn:hr:159:348177
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-31 13:14:48