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

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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