prikaz prve stranice dokumenta Inhibitorni potencijal odabranih probiotičkih proizvoda
Access restricted to students and staff of home institution
undergraduate thesis
Inhibitorni potencijal odabranih probiotičkih proizvoda
2021. urn:nbn:hr:109:140344
Baksa, Stella
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Baksa, S. (2021). Inhibitorni potencijal odabranih probiotičkih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:140344

Baksa, Stella. "Inhibitorni potencijal odabranih probiotičkih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:140344

Baksa, Stella. "Inhibitorni potencijal odabranih probiotičkih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:140344

Baksa, S. (2021). 'Inhibitorni potencijal odabranih probiotičkih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:140344

Baksa S. Inhibitorni potencijal odabranih probiotičkih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:140344

S. Baksa, "Inhibitorni potencijal odabranih probiotičkih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:140344

Please login to the repository to save this object to your list.
Metadata
TitleInhibitorni potencijal odabranih probiotičkih proizvoda
Title (english)Inhibitory Potential of Selected Probiotic Products
AuthorStella Baksa
MentorHrvoje Pavlović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ispitan je inhibitorni potencijal odabranih probiotičkih proizvoda na određene bakterije: Escherichia coli, Salmonella typhimurium, Enterococcus faecalis i Staphylococcus aureus. Probiotici su kulture živih stanica mikroorganizama koje djeluju korisno na domaćina poboljšavajući svojstva autohtone mikroflore probavnog sustava domaćina. E. coli i S. typhimurium pripadaju razredu Gammaproteobacteria (porodica Enterobacteriaecae), dok se E. faecalis i S. aureus nalaze u razredu Bacilli (porodice Enterococcaceae te Staphylococcaceae). Od odabranih probiotičkih proizvoda, jedino je fermentirano mlijeko Tibetanskom gljivom uzrokovalo potpunu zonu inhibicije i to kod gram negativnih bakterija: E. coli i S. typhimurium. Fortia (Vindija) je jedini fermentirani probiotički napitak koji je uzrokovao djelomičnu inhibiciju rasta S. aureus. Niti jedan probiotički proizvod nije uzrokovao inhibiciju E. faecalis.
Abstract (english)
Inhibitory potential of selected fermented probiotic product was analyzed on test bacteria: Escherichia coli, Salmonella typhimurium, Enterococcus faecalis and Staphylococcus aureus. Probiotics are live microbial cultures having beneficiary effect on host improving host`s digestive tract microflora. E. coli and S. typhimurium are systemized in class Gammaproteobacteria (family Enterobacteriacease) while E. faecalis and S. aureus are in class Bacilli (family Enterococcaceae and Staphylococcaceae, respectively). Of selected probiotics, only Tibetan mushroom fermented milk exhibited full inhibition zone on Gram negative E. coli and S. typhimurium. On S. aureus only Fortia (Vindija) displayed partial inhibition of inoculated cells. None of the tested probiotics was inhibitory on E. faecalis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:140344
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-24 15:40:52