Primjena autohtonih sojeva bakterija mljiečne kiselina kao funkcionalnih starter kultura

master's thesis

• Title (english): Application of autochthonous strains of lactic acid bacteria as functional starter culture
• Author: Marina Blažević
• Mentor: Andreja Leboš Pavunc (mentor)
• 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: 2019-07-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu korišteni su sojevi Lactobacillus brevis ZG1, Lactobacillus plantarum ZG1C, Lactococcus lactis ZG7-10 i Lactobacillus fermentum D12 za proizvodnju sušenog svježeg sira. To su sojevi bakterija mliječne kiseline izolirani iz tradicionalno proizvedenih sireva, te prethodno identificirani i okarakterizirani kao funkcionalne starter kulture. Uz to je proizveden i sir s komercijalnom starter kulturom, DSM CT-203, te su ta dva sira uspoređena prema fizikalno-kemijskim i senzoričkim... More svojstvima. Sir proizveden s autohtonim sojevima je po senzorskim svojstvima, u odnosu na sir proizveden s komercijalnom starter kulturom, bio puno sličniji siru tradicionalno proizvedenom spontanom fermentacijom. Sekvencioniranjem je određen udio svih bakterijskih vrsta prisutnih u proizvedenom siru s najvećom koncentracijom vrste Lactococcus lactis. RAPD-PCR metodom potvrđena je prisutnost dodanih autohtonih bakterijskih vrsta u siru, a određen je i broj njihovih živih stanica koji je bio veći od 106 po gramu što dobiveni sir definira kao sir s funkcionalnim probiotičkim svojstvima. Less

Abstract (english)

In this research, Lactobacillus brevis ZG1, Lactobacillus plantarum ZG1C, Lactobacillus lactis ZG7-10 and Lactobacillus fermentum D12 strains were used for the production of dried fresh cheese. These lactic acid bacterial strains were isolated from traditionally produced cheeses and previously identified as well as characterized as functional starter cultures. In addition, cheese with a commercial starter culture DSM CT-203 was produced and these two cheeses were compared by... More physico-chemical and sensory properties. Cheese produced with autochthonous probiotic strains was, according to the sensory properties, much more similar to the traditionally produced fresh cheese then the cheese produced with commercial starter cultures. Sequencing determined the proportion of all bacterial species present in the produced cheese with the highest concentration of Lactococcus lactis species. The presence of autochthonous species in the cheese was confirmed by the RAPD-PCR method and the number of their live cells was determined and was higher than 106 per gram which define the produced cheese as cheese with functional probiotic properties. Less

• Keywords: autohtoni sojevi bakterija mliječne kiseline; probiotici; sušeni svježi sir; starter kulture
• Keywords (english): autochthonous lactic acid bacteria strains; probiotics; dried fresh cheese; starter culture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:147541
• Study programme: Title: Molecular Biotechnology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-12-09 12:57:13