dairy science university of ljubljana biotechnical faculty
Post on 21-Jan-2016
215 Views
Preview:
TRANSCRIPT
DAIRY SCIENCE
University of LjubljanaBiotechnical Faculty
RESEARCH GROUP
• Milk and Dairy Products
• Development of Probiotic Preparations – Study of Functional Properties “in vitro” and “in vivo”
• Slovenian Cheeses with Geographical Origin – indicators of recognition, quality and safety
CURRENT RESEARCH PROGRAM AND PROJECTSMinistry of Education, Science and Sport, Ministry of Agriculture, Forestry and Food
D. Sc. Ph.D. Students Consultants
7 3 2 2
Technicians
Analysis of Bacteriocin Genes and Expression Studies on Two Probiotic Strains, Lactobacillus gasseri LF221 and K7
CHRONOLOGY
Collaboration - Prof. L.Morelli; University of Piacenza1991 BACTERIOCINOGENIC LAB
Lactobacillus LF221
METHODS, COLLECTION OF BACTERIOCINOGENIC STRAINS
AND INDICATOR STRAINS
SCREENING of LAB from different sourcesANTIBACTERIAL ACTIVITYBACTERIOCINS ACTIVITYBACTERIOCINS PRODUCTION STUDIESTESTING FOR BASIC PROBIOTIC PROPERTIES: resistance to bile, low pH, antibiotic resistance, adhesion
STUDIES (in vitro)
1996 PURIFICATION OF BACTERIOCINSCollaboration - Prof. I.F. Nes; Laboratory of Microbial Gene Technology, Agricultural University of Norway
AMINO ACID SEQUENCE
1998 STUDIES (in vivo) – ANIMAL MODELS
BACTERIOCIN SPECIFIC PROBENEW HUMAN ISOLATE - Lactobacillus K7
1997 CLASSIFICATION OF LF221 BACTERIOCINS BASED ON THEIR GENETIC DETERMINANTSCollaboration - Prof. T.R. Klaenhammer; Food Science and Microbiology, North Carolina State University, USA
2000 FINAL IDENTIFICATION OF STRAINS
CLASSIFICATION OF K7 BACTERIOCINS BASED ON THEIR GENETIC DETERMINANTS
2002 STUDIES (in vivo) – gnotobiotic pigs
+
2001 TESTING OF TECHNOLOGICAL PROPERTIES
2003 CLINICAL STUDIES
In vivo TRIALS TECHNOLOGICALTRIALS
• Survival• Adhesion• Competitive exclusion• Immune stimulation
• Survival• Technol. properties• Food - carrier• Protective culture
Origin and Authenticity of cheeses
CERTIFICATE OF ORIGINE(8 Cheeses/1 hold this distinction)
Legal designation awarded to cheeses of unique quality where traditional methods of production are used.
Regulations govern• Region• Breed of milk producing animal• Cheesemaking process• Cheese composition and Physical Attributes• Flavour, Texture, Colour and Aroma
WP1 Selection of producers, Description of traditional procedure
WP2 Analyses of milk and cheesesMicrobiology, Chemistry, Organoleptic evaluation
WP3 Selection of methods and indicators, Validation of methodsCollection of tipical microflora
PRELIMINAR – ANALYTICAL BLOCK
METHODICAL - EDUCATIONAL BLOCK
EVALUATIONAL - SINTHETICAL BLOCK
Slovenian Cheeses with Geographical origin – indicators of recognition, quality and safety
WP4 Education of producers, presentation of indicators
WP5 Evaluation of results, report
top related