Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology

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Main research field

Biotechnology

Specific research areas

Applied Microbiology, Industrial Microbiology

Techniques/methods

1. Methods for the in vitro and in vivo selection of probiotic bacteria (resistance to gastrointestinal conditions, bile salts hydrolase activity, adherence and colonization of the intestinal tract, antimicrobial activity, bacteriocin production, immunomodulation activity, antibiotic resistance, assimilation of prebiotic substrates, viability and stability during production and storage) 2. Methods for the selection of starter cultures (resistance to environmental conditions in the various food commodities, antimicrobial activity, viability and stability during production and storage) 3. Methods for the examination of the physico-chemical, genetic and functional properties of surface (S-layer) proteins (microbial adhesion to solvents (MATHS method), autoaggregation, coaggregation, SDS-PAGE of surface proteins, PCR, DGGE) 4. Production of probiotics and starter cultures (cultivation, microencapsulation and lyophilisation)

Equipment

1. Lyophilisator 2. Water bath shaker 3. Microtiter plate reader 4. PCR 5. SDS-PAGE 6. DGGE 7. PFGE 8. Bio-imaging system 9. BioSpec-nano spectrophotometer 10. Bag-mixer homogenizer 11. Membrane ultra-filtration unit 12. DNA gel electrophoresis

Technology keywords

  • Clinical Research, Trials
  • Enzymology/Protein Engineering/Fermentation
  • In vitro Testing, Trials
  • Microbiology
  • Food Additives/Ingredients/Functional Food
  • Food Microbiology/Toxicology/Quality Control

Services offered

  • Teaching and Training
  • Quality control
  • Live organism culture preparation

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Health Care Equipment & Services
  • Pharmaceuticals & Biotechnology

Short summary (English)

Dr. Šušković's research group has key expertise in the development and application of probiotic, prebiotic and synbiotic concept. Throughout these successfully evaluated and applied concepts, three lactic acid bacteria strains are defined as probiotics: Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, according to general, technological and functional aspects of probiotic criteria. These strains could be applied in combination with selected prebiotic substrates in order to achieve enhanced synbiotic effect. Her group also undertakes research of biological functions of the surface S-layer protein and its functional role in the probiotic activity of L. helveticus M92, such as protective barrier against environmental hazards, control of the transfer of nutrients and metabolites, maintenance of cell shape and envelope rigidity and promoter for the cell adhesion and surface recognition. The research group has established a well defined collection of the autochthonous lactic acid bacteria isolates, formulated to be used as starter cultures, for the industrial production of novel and traditional fermented products such as fermented dairy products, fermented vegetables and sourdough production. The screening of bacterial strains for the desired combination of flavour forming enzyme activities are performed. The isolated strains of lactic acid bacteria with antimicrobial (bacteriocinogenic) activity are of special research interest due to their potential in application as biotherapeutics and biopreservatives. The research group is involved in optimization of freeze-drying and microencapsulation techniques using different lyoprotectors and carriers for the application of lactic acid bacteria as probiotics and starter cultures. On the basis of research results and extensive experience in the technology of probiotic and starter culture production the cooperation with more than 20 food and pharmaceutical companies was realized which was resulted in the development of the new probiotic products and application of starter cultures. As a result of these successful cooperations the research group leader prof. dr. Jagoda Šušković won the National Award for Science for the year 2009 in the category “Application of the scientific research”. Current research is directed towards development of the new generation of probiotics (biotherapeutics) that will often contain mixture of probiotic strains with complementary characteristics, tailor-made for the prevention and treatment of different gastrointestinal and urogenital diseases or as delivery systems for the vaccines, immunoglobulins and other protein based therapies.

Short summary (Croatian)

Glavna ekspertiza istraživačke grupe prof. dr. sc. Jagode Šušković je razvoj i primjena probiotičkog, prebiotičkog i sinbiotičkog koncepta. Kroz razradu i primjenu tih koncepata, u laboratoriju su definirana tri soja bakterija mliječne kiseline kao probiotici: Lactobacillus helveticus M92, Lactobacillus plantarum L4 i Enterococcus faecium L3 koji su zadovoljili opće, tehnološke i funkcionalne aspekte probiotičkih kriterija. Ovi probiotički sojevi mogu se primjeniti u kombinaciji s odabranim prebiotičkim supstratima kako bi se postigao pojačani, sinbiotički učinak. Grupa prof. Šušković provodi istraživanja biološke funkcije površinskog S-layer proteina bakterije L. helveticus M92 i njegove funkcionalne uloge u probiotičkom djelovanju, kao što je zaštitna barijera od štetnih učinaka iz okoliša, kontrola prijenosa nutrijenata i metabolita, održavanje oblika stanice i čvrstoće stanične ovojnice te sudjelovanje u staničnoj adheziji i specifičnom vezanju na receptore u intestinalnom traktu. Istraživačka grupa je oformila i kolekciju autohtonih izolata bakterija mliječne kiseline namijenjenih za industrijsku primjenu kao starter kultura za razvoj novih i proizvodnju tradicionalnih fermentiranih proizvoda kao što su fermentirani mliječni proizvodi, fermentirano povrće i proizvodnja kiselih tijesta. Posebno se provodi odabir bakterijskih sojeva s poželjnom enzimskom aktivnošću za formiranje specifične arome proizvoda. Izolirani sojevi bakterija mliječne kiseline s antibakterijskom (bakteriocinogenom) aktivnošću su od posebnog istraživačkog interesa zbog moguće primjene kao bioterapeutika i kao biokonzervansa. Istraživačka grupa bavi se i optimizacijom procesa liofilizacije i tehnikama mikroinkapsulacije, primjenom različitih lioprotektora i nosača pri proizvodnji bakterija mliječne kiseline kao probiotika i starter kultura. Na temelju rezultata istraživanja i bogatog iskustva u tehnologiji proizvodnje probiotika i starter kultura, realizirana je suradnja s više od 20 prehrambenih i farmaceutskih tvrtki u razvoju novih probiotičkih proizvoda i primjeni starter kultura, što je voditeljici istraživačke grupe., prof. dr. sc. Jagodi Šušković donijelo Državnu nagradu za znanost za 2009. godinu u kategoriji „primjena rezultata znanstvenoistraživačkog rada“. U tijeku su istraživanja usmjerena na razvoj nove generacije probiotika (bioterapeutika) koja će često sadržavati više probiotičkih sojeva komplementarnih svojstava, specifično namijenjenih za prevenciju i terapiju različitih gastrointestinalnih i urogenitalnih bolesti ili kao nosača za vakcine, imunoglobuline i druge terapijske proteine.

Last update: 06.02.2013. 06:08:10

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