Inkapsulacija bakterijskih kultura Lactiplantibacillus plantarum u formulacije alginatnih mikročestica

master's thesis

• Title (english): Encapsulation of Lactiplantibacillus plantarum in natrium alginate microspheres
• Author: Hana Zelić
• Mentor: Marko Vinceković (mentor)
• Committee member: Marko Vinceković (predsjednik povjerenstva)
• Committee member: Nataša Mikulec (član povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Chemistry); Zagreb
• Defense date and country: 2022-09-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Bakterijska vrsta Lactiplantibacillus plantarum, koja pripada skupini bakterija mliječne kiseline (BMK), nalazi široku primjenu u različitim industrijama, a posebice je zanimljiva njena primjena u proizvodnji fermentiranih proizvoda poput sira, jogurta, pekarskih proizvoda. Ova bakterijska vrsta često se koristi u procesu zakiseljavanja sira te ima pozitivan utjecaj na organoleptička svojstva sira. Procesom inkapsulacije ove bakterijske vrste u alginatne mikročestice metodom ionskog geliranja osigurava se stabilnost i preživljavanje bakterijskih stanica. Mikročestice omogućavaju zaštitu bakterijskih stanica te njihovo otpuštanje u određenim vremenskim intervalima i uvjetima. Nakon procesa inkapsulacije provest će se detaljna fizikalno-kemijska karakterizacija mikročestica. Pratit će se otpuštanje bakterijskih kultura (UV/VIS) iz formulacija mikročestica, te će se odrediti prinos inkapsulacije (EY%), zeta potencijal (ξ) i stupanj bubrenja (Sw).

Abstract (english)

Lactiplantibacillus plantarum, that belongs to lactic acid bacteria (LAB), has wide use in many industries, especially in the production of fermented products such as cheese, yogurt and bakery products. This bacteria culture is often used in cheese acidification and has positive effect on the organoleptic properties of cheese. Encapsulation of this bacteria culture by ionic gelation method provides stability and survival of these bacteria. Microspheres formulations protect bacteria and provide their release in certain time intervals and conditions. By the end of encapsulation, a detailed physical and chemical characterization of the microspheres will be made. The release of bacteria cultures and calcium ions (UV/VIS) from microspheres formulations will be monitored, also encapsulation yield (EY%), zeta potential (ξ) and swelling degree (Sw) will be determined.

• Keywords: BMK; Lactiplantibacillus plantarum; inkapsulacija; metoda ionskog geliranja; mikročestice
• Keywords (english): LAB; Lactiplantibacillus plantarum; encapsulation; ionic gelation method; microspheres
• Language: croatian
• URN:NBN: urn:nbn:hr:204:119726
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-13 07:09:08