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Antimikrobni potencijal džibre tritikalea posle mlečno-kisele fermentacije pomoću Lactobacillus fermentum PL-1

dc.creatorKujundžić, Žužana
dc.creatorDimić, Gordana
dc.creatorMarkov, Siniša
dc.creatorKocić-Tanackov, Sunčica
dc.creatorMojović, Ljiljana
dc.creatorPejin, Jelena
dc.creatorMarković, Milica N.
dc.date.accessioned2021-03-10T12:06:14Z
dc.date.available2021-03-10T12:06:14Z
dc.date.issued2013
dc.identifier.issn1450-7188
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/2378
dc.description.abstractThis study is concerned with the testing of antimicrobial activity of triticale stillage obtained after lactic fermentation by Lactobacillus fermentum PL-1. The antimicrobial tests were performed using the disc-diffusion and agar well diffusion methods. It was found that fermented triticale stillage after lactic acid fermentation exhibited an inhibitory effect towards tested Gram positive and Gram negative bacteria: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Enterococcus faecalis. The triticale stillage without addition of CaCO3 before fermentation showed a stronger antimicrobial effect in comparison with the triticale stillage with added CaCO3. Triticale stillage after lactic acid fermentation did not show any antifungal effect on the growth of tested moulds (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum, and Fusarium subglutinans).en
dc.description.abstractU ovom radu je ispitana antimikrobna aktivnost džibre tritikalea posle mlečno-kisele fermentacije sa Lactobacillus fermentum PL-1. Anitimikrobna ispitivanja su izvedena disk-difuzionom metodom i metodom bunarčića. Utvrđeno je da džibra tritikalea posle mlečno-kisele fermentacije ima inhibitorni efekat na ispitivane Gram-pozitivne i Gram-negativne bakterije: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus i Enterococcus faecalis. Džibra tritikalea u koju nije dodat CaCO3 pre mlečno-kisele fermentacije je imala jači antimikrobni efekat od džibre u koju je dodat CaCO3 pre mlečno-kisele fermentacije. Džibra tritikalea posle mlečno-kisele fermentacije nije imala antifungalni efekat na rast ispitivanih plesni (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum i Fusarium subglutinans).sr
dc.publisherFaculty of Technology, Novi Sad
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceActa periodica technologica
dc.subjecttriticale stillageen
dc.subjectlactic acid fermentationen
dc.subjectantimicrobial activityen
dc.subjectdžibra tritikaleasr
dc.subjectmlečno-kisela fermentacijasr
dc.subjectantimikrobna aktivnostsr
dc.titleAntimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1en
dc.titleAntimikrobni potencijal džibre tritikalea posle mlečno-kisele fermentacije pomoću Lactobacillus fermentum PL-1sr
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage268
dc.citation.issue44
dc.citation.other(44): 259-268
dc.citation.rankM24
dc.citation.spage259
dc.identifier.doi10.2298/APT1344259K
dc.identifier.rcubconv_1532
dc.identifier.scopus2-s2.0-84891765608
dc.type.versionpublishedVersion


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