Promjene morfoloških karakteristika odabranih vinskih kvasaca i bakterija mliječne kiseline u prisustvu okratoksina A

undergraduate thesis

• Title (english): Changes in morphological characteristics of selected wine yeasts and lactic acid bacteria in the presence of ochratoxin A
• Author: Adela Šain
• Mentor: Ksenija Markov (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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jedan od vaţnijih problema današnjice je kontaminacija prehrambenih proizvoda mikotoksinima. Izuzev čovjeka, ţivotinja i biljaka, toksično djelovanje mikotoksina dokazano je i na mikroorganizmima. Budući da postoji ograničen broj istraţivanja o utjecaju mikotoksina na stanice bakterija i kvasaca, cilj ovog rada bio je odrediti djelovanje okratoksina A na krivulju rasta i morfološke osobine vinskih kvasaca S.cerevisiae i S.bayanus tijekom 168 sati, te na bakteriju Lactobacillus plantarum B tijekom 72 sata. Mikrobni rast prikazan u obliku krivulje rasta, odreĎen je brojanjem poraslih kolonija na čvrstoj hranjivoj podlozi, dok je veličina stanica, odreĎena metodom mikrometrije upotrebom objektnog i okularnog mikrometra. Iz dobivenih rezultata moţe se uočiti da okratoksin A neznatno utječe na rast i morfologiju i Lactobacillus plantarum B i kvasce S.cerevisiae i S.bayanus što se moţe objasniti da su i bakterija i kvasci razvili odreĎenu otpornost na toksičnost okratoksina A.

Abstract (english)

One of the most important problems today is the contamination of food products with mycotoxins. Apart from humans, animals and plants, toxicity of mycotoxins has been demonstrated in microorganisms. Since there is a limited number of studies on the effects of mycotoxins on bacteria and yeast cells, the goal of this study was to determine the effects of ochratoxin A on growth curve and morphological properties of wine yeasts S.cerevisiae and S. bayanus during 168 hours and on bacterium Lactobacillus plantarum B during 72 hours. The microbial growth shown in the form of growth curves was determined by counting the growing colonies on a solid nutrient medium, while the cell size was determined by a micrometric method using the stage and ocular micrometers. From the obtained results, it can be seen that ochratoxin A has a slight influence on growth and morphology and Lactobacillus plantarum B and yeasts S. cerevisiae and S. bayanus. Which can be explained that both bacteria and yeasts developed a certain resistance to ochratoxin A.

• Keywords: krivulja rasta; Lactobacillus plantarum; morfološke karakteristike; okratoksin A; Saccharomyces bayanus; Saccharomyces cerevisiae
• Keywords (english): growth curve; Lactobacillus plantarum; morphological characteristics; ochratoxin A; Saccharomyces bayanus; Saccharomyces cerevisiae
• Language: croatian
• URN:NBN: urn:nbn:hr:159:869768
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-20 09:25:17