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https://hdl.handle.net/20.500.14279/30561| Title: | Μελέτη και χαρακτηρισμός βακτηρίων γαλακτικού οξέος απομονωμένα από νωπό γαϊδουρινό γάλα | Authors: | Πατρόκλου, Ελένη | Keywords: | γαλακτικά βακτήρια;γαϊδουρινό γάλα;τεχνολογικά χαρακτηριστικά;προβιοτικές ιδιότητες | Advisor: | Ασπρή, Μαρία | Issue Date: | May-2023 | Department: | Department of Agricultural Sciences, Biotechnology and Food Science | Faculty: | Faculty of Agricultural Sciences, Biotechnology and Food Science | Abstract: | Η παρούσα πτυχιακή εργασία αποτελεί την μελέτη 18 στελεχών βακτηρίων γαλακτικού οξέος που απομονώθηκαν από νωπό γαϊδουρινό γάλα. Στα πλαίσια της μελέτης πραγματοποιήθηκαν δοκιμές στα συγκεκριμένα στελέχη για την ταυτοποίηση τους όπως την χρώση Gram , την δοκιμή καταλάσης και την μελέτη ανάπτυξης τους σε διάφορες συγκεντρώσεις NaCl, θερμοκρασίες επώασης και υψηλό pH. Επίσης διερευνήθηκαν διάφορα τεχνολογικά χαρακτηριστικά, όπως η ικανότητα οξίνισης, η πρωτεολυτική και λιπολυτική δραστηριότητα, η δυνατότητα καταβολισμού του κιτρικού οξέος και περαιτέρω παραγωγή διακετυλίου. | Description: | The present thesis is the study of 18 strains of lactic acid bacteria isolated from fresh raw donkey milk. As part of the study, tests were carried out on these strains for their identification such as Gram staining, catalase test and growthat different NaCl concentrations, incubation temperatures and high pH. Various technological characteristics such as acidification capacity, proteolytic and lipolytic activity, ability to catabolize citric acid and production of diacetyl were also investigated. In addition, the potential probiotic properties that the strains may exhibit were investigated bystudying the antimicrobial activity and growth under stomach conditions, i.e., low pH and presence of bile salts. From the above tests we concluded that the isolates are lactic acid bacteria of the genus Enterococcus, with intermediate acidification capacity, zero proteolytic, lipolytic activity and satisfactory catabolism of citric acid and diacetyl production by several strains. Now regarding probiotic activity, the strains showed zero antimicrobial activity against various pathogenic microorganisms but high tolerance to acidic conditions (pH 3), and to bile salts. In conclusion, based on the findings obtained from the various tests several strains may have use in the food industry as starter and/or supplementary cultures, as well as potentially probiotic use with certainly further future scientific research in terms of their safety. | URI: | https://hdl.handle.net/20.500.14279/30561 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International | Type: | Bachelors Thesis | Affiliation: | Cyprus University of Technology |
| Appears in Collections: | Πτυχιακές Εργασίες/ Bachelor's Degree Theses |
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