Antifungalna svojstva bakterija mliječne kiseline na plijesni iz roda Aspergillus

undergraduate thesis

• Title (english): Antifungal properties of lactic acid bacteria on funghi of the genus Aspergillus
• Author: Kristina Mlakić
• Mentor: Ksenija Markov (mentor)
• Mentor: Željko Jakopović (komentor)
• 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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

S obzirom da su plijesni, zbog mogućnosti proizvodnje mikotoksina, među najopasnijim kontaminantima hrane, upotreba neke od antifungalnih strategija prilikom proizvodnje hrane je neizbježna. Korištenje kultura mikroorganizama koji mogu biti i dobrobitni za zdravlje dobar je izbor nasuprot korištenju kemijskih spojeva koji suzbijaju rast plijesni. Cilj ovog rada je bio ispitati antifungalno djelovanje odabranih sojeva bakterija mliječne kiseline (BMK) Lactobacillus brevis i Lactobacillus plantarum na pet sojeva plijesni iz roda Aspergillus. Za to su korištene metoda dvostrukog sloja, metoda s jažicama u podlozi i metoda dodatka supernatanta u hranjivu podlogu. Rezultati su pokazali da antifungalno djelovanje BMK ovisi o upotrijebljenoj metodi, formulaciji bakterijske kulture (žive stanice, supernatant, neutralizirani supernatant), vrsti i soju bakterija. Najjače antifungalno djelovanje pokazao je soj Lactobacillus plantarum K1 metodom dvostrukog sloja.

Abstract (english)

Considering that molds, due to their ability to produce mycotoxins, are among the most dangerous food contaminants, the use of some antifungal strategies during food production is inevitable. The use of microbial cultures, which can also be beneficial for health, is a good choice compared to the use of chemical compounds that inhibit mold growth. The aim of this study was to examine the antifungal activity of selected strains of lactic acid bacteria (LAB), Lactobacillus brevis and Lactobacillus plantarum, against five strains of Aspergillus molds. The methods used for this were the double-layer method, the well diffusion method, and the addition of supernatant to the nutrient medium. The results showed that the antifungal activity of LAB depends on the method used, the formulation of the bacterial culture (live cells, supernatant, neutralized supernatant), the type, and the strain of bacteria. The strain Lactobacillus plantarum K1 showed the strongest antifungal activity using the double-layer method.

• Keywords: antifungalno djelovanje; bakterije mliječne kiseline; Aspergillus vrsta; metoda dvostrukog sloja
• Keywords (english): antifungal activity; lactic acid bacteria; Aspergillus molds; double-layer method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:270442
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-11-15 11:41:52