In-situ inhibicija Staphylococcus aureus u mlijeku

master's thesis

• Title (english): In-situ inhibition of Staphylococcus aureus in milk
• Author: Folashade Sabina Memudu
• 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: 2012-02-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je provjeriti da li izolirani soj bakterija mliječne kiseline Lactobacillus plantarum A1 pokazuje antistafilokokna svojstva u svježem sirovom mlijeku. S obzirom da je S. aureus najčešće izolirani uzročnik subkliničkog i kliničkog mastitisa muznih životinja, ta patogena bakterija u današnjim uvjetima proizvodnje mlijeka vrlo često kontaminira sirovo mlijeko. U odnosu na ostale patogene bakterije koje mogu kontaminirati mlijeko, za nastanak bolesti infektivni broj S. aureus bakterija relativno je velik (~105 cfu/mL/g). U današnje vrijeme, sve je veći trend zaštite i konzerviranja hrane na prirodan način, a to se postiže primjenom bioprotektivnih kultura, kao što su bakterije mliječne kiseline (BMK), koje su sastavni dio prirodne mikroflore mlijeka, a svojom metaboličkom aktivnošću (organske kiseline, bakteriocini) sprječavaju kvarenje i produžuju vijek hrane, te dokazano imaju antimikrobni učinak na patogene mikroorganizme. U mlijeku koje je bilo podvrgnuto vremensko-temperaturnom režimu proizvodnje tradicionalnog svježeg sira, kultura BMK inhibirala je rast bakterije Staphylococcus aureus u rasponu od 40 do 50 % u ovisnosti o vremenu inkubacije.

Abstract (english)

The purpose of this study was to verify whether the isolated strain of lactic acid bacteria Lactobacillus plantarum A1 shows antistaphylococcal properties in fresh raw milk. Considering that Staphylococcus aureus is the most common isolated causer of subclinical and clinical mastitis in dairy animals, this pathogenic bacterium in the present conditions of milk production is a very frequent contaminant of raw milk. In relation with other pathogenic bacteria that are able to contaminate milk for the occurrence of disease the infectious number of S. aureus bacteria is relatively large (~105 cfu/mL/g). Nowadays, an increasing trend in the protection and preservation of food in a natural way is very popular. This can be accomplished by using bioprotective cultures, such as lactic acid bacteria (LAB). LABs are constituent part in the natural microflora of milk and by their production of metabolites (organic acids and bacteriocins) they prevent spoilage and extend the life of food, which has been shown to have an antimicrobial effect on pathogenic microorganisms. In the milk that was subjected to a time-temperature regime of the traditional production of cheese, the culture of LAB inhibited the growth of S. aureus in a range of 40 to 50 % depending on the incubation time.

• Keywords: Staphylococcus aureus; inhibicija; bakterije mliječne kiseline; svježe sirovo mlijeko
• Keywords (english): Staphylococcus aureus; inhibition; lactic acid bacteria; fresh raw milk
• Language: croatian
• URN:NBN: urn:nbn:hr:159:248644
• 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: 2017-05-08 09:58:46