Funkcionalne značajke Lactiplantibacillus plantarum S3 iz sirišta janjadi – potencijal primjene u mljekarstvu

master's thesis

• Title (english): Functional properties of Lactiplantibacillus plantarum S3 from lambs abomasum – potential application in dairy
• Author: Helena Dujmović
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Vesna Dobranić (predsjednik povjerenstva)
• Committee member: Lidija Kozačinski (član povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Committee member: Tomislav Mikuš (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; Zagreb
• Defense date and country: 2022, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

Lactiplantibacillus plantarum S3 izoliran je po prvi puta iz sirišta sisajuće janjadi na otoku Pagu.
U ovom radu istražena su njegova odabrana funkcionalna svojstva; preživljavanje i rast u tekućem
hranilištu pri različitim temperaturama, pH vrijednostima i koncentracijama soli, razgradnja
ugljikohidrata i aktivnost drugih enzimskih sustava, antimikrobna aktivnost te osjetljivost na
antimikrobne lijekove, s ciljem prosudbe primjenjivosti soja kao potencijalne autohtone sirarske
kulture. L. plantarum je pokazao optimalan rast pri 30 °C, te rastao pri niskom pH (3.5) te
koncentracijama NaCl-a od 4.5 i 5.5 %. Također posjeduje snažnu acidifikacijsku sposobnost,
aktivnost saharolitičkih enzima te izostanak lipolitičke i proteolitičke aktivnosti. Primjenom
nadtaloga kulture L. plantarum inhibiran je rast bakterije Listeria monocytogenes djelovanjem
organskih kiselina. Soj pokazuje osjetljivost na sve testirane antimikrobne lijekove - ampicilin,
gentamicin, kanamicin, eritromicin, klindamicin, tetraciklin i kloramfenikol. Utvrđene
funkcionalne značajke in vitro potvrđuju opravdanost primjene L. plantarum S3 kao autohtone
kulture u proizvodnji Paškog sira.

Abstract (english)

Lactiplantibacillus plantarum S3 was isolated for the first time from the abomasum of suckling
lambs on the island of Pag, Croatia. In this study, its selected functional properties were
investigated; survival and growth in liquid medium at different temperatures, pH values and salt
concentrations, carbohydrate utilisation and activity of other enzyme systems, antimicrobial
activity and sensitivity to antimicrobial drugs, with the aim of assessing the applicability of the
strain as a potential autochthonous cheese culture. L. plantarum showed optimal growth at 30 °C,
and grew at low pH (3.5) and NaCl concentrations of 4.5 and 5.5%. It also has a strong
acidification capacity, activity of saccharolytic enzymes and absence of lipolytic and proteolytic
activity. The growth of the Listeria monocytogenes was inhibited by the application of the
supernatant of the L. plantarum culture due to the action of organic acids. The strain shows
sensitivity to all tested antimicrobial drugs - ampicillin, gentamicin, kanamycin, erythromycin,
clindamycin, tetracycline and chloramphenicol. The established functional characteristics in vitro
confirm the potential of L. plantarum S3 as an autochthonous culture in the production of Pag
cheese.

• Keywords: Lactiplantibacillus plantarum; Paški sir; funkcionalna svojstva; sirarska kultura
• Keywords (english): Lactiplantibacillus plantarum; Pag cheese; functional properties; cheese culture
• Language: croatian
• URN:NBN: urn:nbn:hr:178:493275
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-12-19 14:39:16