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Pregled bibliografske jedinice broj: 677436

Evolution of bacteria Lactobacillus plantarum strains from Croatian autochthonous fermented products during prolonged stationary phase


Milinović, Ines
Evolution of bacteria Lactobacillus plantarum strains from Croatian autochthonous fermented products during prolonged stationary phase 2013., diplomski rad, diplomski, Prehrambeno Biotehnološki Fakultet, Zagreb, Hrvatska


Naslov
Evolution of bacteria Lactobacillus plantarum strains from Croatian autochthonous fermented products during prolonged stationary phase

Autori
Milinović, Ines

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno Biotehnološki Fakultet

Mjesto
Zagreb, Hrvatska

Datum
01.07

Godina
2013

Stranica
38

Mentor
Bačun-Družina, Višnja

Ključne riječi
Lactobacillus plantarum; evolution; long term starvation

Sažetak
By growing bacterial strains in nutrient deprivation conditions we have shown that lactic acid bacteria are capable to live during long term growth and to enter in prolonged stationary phase. We also showed that evolution of bacterial strains, as well as mutation, is a random process. We have obtained the differences in metabolism between 1-day-old and 10-day-old strains. During long term growth, the mutations that affect genes encoding proteins involved in metabolism occurred. Long term growth also had an impact on differential expression of proteins involved in cell division, homologous recombination, translation and transcription. Proteins involved in cell division enable cells to adopt stress conditions and live during prolonged stationary phase. We concluded that long term growth do not have affect L. plantarum competition against S. enterica, although production of lactic acid, which decreases pH and has antibacterial effects, was reduced in the 10-day-old L. plantarum strain. The studies on the lactic acid bacteria growth and adaptation to stress conditions are of great interest due to the extensive use of these microorganisms in the food industry. Obtained 10-day old L. plantarum strains with different production of lactic can be used as new starter culture in food industry to get products with new nutritional, organoleptic, and shelf-life characteristics. 10-day-old L. plantarum strains can also help fermented food not to spoil and to be safe for human consummation based on its competition over food borne pathogens.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0583444-3466 - Stresom izazvana raznolikost i evolucija mješovitih bakterijskih kultura (Višnja Bačun-Družina, )
058-0583444-3483 - Mineralima obogaćene funkcionalne starter kulture u prehrambenoj industriji (Vesna Stehlik-Tomas, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb