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Pregled bibliografske jedinice broj: 395634

Enrichment of lactic acid bacteria (LAB) with Zn2+


Mrvčić, Jasna; Stehlik-Tomas, Vesna; Stanzer, Damir; Vuksan, Ivana; Grba, Slobodan
Enrichment of lactic acid bacteria (LAB) with Zn2+ // 4th Central European Congress on Food and 6th Croatian Congress on Food Technologists Biotechnologists and Nutritionists / Kata Galić (ur.).
Cavtat, Hrvatska, 2008. str. 197-197 (poster, nije recenziran, sažetak, znanstveni)


Naslov
Enrichment of lactic acid bacteria (LAB) with Zn2+

Autori
Mrvčić, Jasna ; Stehlik-Tomas, Vesna ; Stanzer, Damir ; Vuksan, Ivana ; Grba, Slobodan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
4th Central European Congress on Food and 6th Croatian Congress on Food Technologists Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15-17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Bioaccumulation; biosorption; lactic acid bacteria (LAB); microelements; zinc

Sažetak
Zinc (Zn) is essential element required by all living organisms. Next to iron, zinc is the most abundant trace mineral in the body. The typical daily intake of zinc in the Western diet is approximately 10 mg, two-thirds of the recommended dietary allowance (RDA). Because of that, zinc has been recognized as an essential dietary supplement in human and animal nutrition, providing beneficial effects on the health. On the other hand, many authors have demonstrated better availability of elements in the form of organo-metal complexes. Because of that, in the present study bioacumulation of zinc by LAB was investigated. Lactobacilli are food safe microorganisms, which are commonly applied in food processing. Supplementation of zinc deficient groups with zinc enrichment lactobacilli (or some other microelement) can be a new promising application of LAB in addition to their probiotic activity. During the cultivations in static and dynamic conditions, influence of added Zn2+ (0– 400 mg/L ) on fermentation activity, growth and accumulation of Zn2+ by L. plantarum, L. brevis and L. mesenteroides was investigated. Results are shown that this Zn2+ concentrations have no effect on fermentation activity (lactic and acetic acid production) and growth. The linear increase of accumulated Zn2+ within LAB with increased concentration of added Zn2+ was observed. Accumulation is the beigest in first three hours of cultivation and with 300 mg/L added Zn2+, the accumulation of Zn2+ in LAB was 0, 58 mg/g d.w., 0, 76 mg/g d.w. and 1, 08 mg/g d.w. for L. plantarum, L. brevis and L. mesenteroides, respectively.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0583444-3483 - Mineralima obogaćene funkcionalne starter kulture u prehrambenoj industriji (Vesna Stehlik-Tomas, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb