@conference{
author = "Bulatović, Maja and Embiriekah, Salem and Zarić, Danica and Vukašinović-Sekulić, Maja and Rakin, Marica",
year = "2018",
abstract = "Cilj ovog rada bio ispitivanje antimikrobnog potencijala hidrolizata u prahu proizvedenih enzimskom i
mikrobiološkom hidrolizom proteina surutke, koje su praćene postupkom sprej-sušenja, kako bi se ustanovilo koji od
ovih procesa omogućava proizvodnju hidrolizata proteina surutke visoke antimikrobne aktivnosti. Enzimska hidroliza
je izvršena komercijalnim enzimom tripsinom, dok je fermentacija izvedena primenom soja Lactobacillus rhamnosus
ATCC 7469. Kvantitativni test antimikrobne aktivnosti dobijenih hidrolizata izveden je testiranjem na tri (G +)
bakterije Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes i (G-)
bakteriju Escherichia coli (ATCC 25922).
Izvedeni testovi su pokazali da koncentracija 50.0 mg mL-1
sprej-sušenog hidrolizata proteina surutke proizvedenog
digestijom pomoću tripsina (WPH) suzbija mikrobiološku kontaminaciju uzrokovanu sojevima S. aureus
ATCC25923, B. cereus i L. monocytogenes. WPH je sposoban da inhibira rast sojeva B. cereus i L. monocytogenes
za 1,0 log jedinicu i S. aureus za 0,94 log jedinice, dok inhibicija rasta Gram-negativne E. coli nije primećena. S druge
strane, hidrolizat u prahu dobijen fermentacijom surutke (FWH) u istoj koncentraciji ima izraženiju antimikrobnu
aktivnost na sve testirane patogene sojeve. Inhibicija rasta je iznosila 2.73 log (CFU mL-1
) za S. aureus, 3.73 log (CFU
mL-1
) za B. cereus, 4.34 log (CFU mL-1
) za E. coli i 1.1 log (CFU mL- 1
) za L. monocytogenes. Dobijeni rezultati su
pokazali da FWH ispoljava značajno (p <0,05) veću inhibicija rasta sojeva S. aureus, B. cereus i E. coli u poređenju
sa WPH.
Na osnovu prikazanih rezultata, fermentacija surutke se može smatrati optimalanim procesom koji omogućava
proizvodnju hidrolizata proteina surutke sa izraženom antimikrobnom aktivnošću, koji kao takav može predstavljati
kvalitetan prirodni prehrambeni dodatak., The aim of this paper was to examine the antimicrobial potential of hydrolysate powders produced by enzymatic and
microbial hydrolysis of whey proteins, followed by spray drying, in order to reveal which one of these processes allow
the production of whey protein hydrolysate powder with high antimicrobial activity. The enzymatic hydrolysis was
carried out by commercial enzyme trypsin, while fermentation was conducted using Lactobacillus rhamnosus ATCC
7469 strain. Quantitative tests of the antimicrobial activity of the obtained hydrolysates were performed against three
(G+
) bacteria Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes, and
(G-
) bacteria Escherichia coli (ATCC 25922).
The performed tests revealed that concentration of 50.0 mg mL-1 of spry-dried whey protein hydrolysate produced by
tryptic digestion (WPH) suppresses microbial contamination caused by S. aureus, B. cereus and L. monocytogenes
strains. The WPH is capable to inhibit growth of B. cereus and L. monocytogenes for 1.0 log units and S. aureus for
0.94 log units, while the growth inhibition of Gram-negative E. coli was not observed. On the other hand, hydrolysate
powder obtained by whey fermentation (FWH) at same concentration exerts more pronounced antimicrobial activity
against all tested pathogenic strains. The growth inhibition was 2.73 log (CFU mL-1
) for S. aureus, 3.73 log (CFU mL1
) for B. cereus, 4.34 log (CFU mL-1
) for E. coli, and 1.1 log (CFU mL-1
) for L. monocytogenes. Observed results
revealed that FWH has shown significantly (p<0.05) higher growth inhibition of S. aureus, B. cereus, E. coli compared
to the WPH.
Based on the presented results, whey fermentation could be highlighted as an optimal process that provides the
production of whey hydrolysate with the pronounced antimicrobial activity that could be considered as very promising
natural food supplement.",
publisher = "Beograd : Univerzitet = Belgrade : University",
journal = "Program i zbornik radova = Programme & Book of Abstracts / Unifood conference, Belgrade, October 5-6, 2018",
title = "Antimikrobna aktivnost biotehnološki modifikovanih proteina surutke, Antimicrobial activity of biotechnologically modified whey proteins",
pages = "BKHP11 / FQSP11",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7373"
}
