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Title:VPLIV MIKROBIOTE KEFIRNIH ZRN NA PREŽIVETJE IN RAST GLIVE Candida albicans V MLEKU
Authors:ID Trunk, Mateja (Author)
ID Fijan, Sabina (Mentor) More about this mentor... New window
ID Šostar Turk, Sonja (Comentor)
Files:.pdf VS_Trunk_Mateja_2013.pdf (2,34 MB)
MD5: 878AEEC12DBE00ACCFADCA0128BFC48E
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FZV - Faculty of Health Sciences
Abstract:V zadnjih dveh desetletjih se vedno več pojavlja invazivna glivična okužba, imenovana kandidoza, ki predstavlja velik zdravstveni problem po celem svetu. Za preprečevanje in zdravljenje kandidoze je med drugim potrebna tudi pravilna prehrana, med katero lahko uvrščamo tudi kefir. Tako smo se posledično v diplomskem delu osredotočili na vpliv kefirja na rast in razmnoževanje glive Candida albicans. Diplomsko delo je sestavljeno iz dveh delov; teoretičnega in raziskovalnega. V teoretičnem delu je predstavljena gliva C. albicans ter bolezni, ki jih povzroča. Opisali smo tudi kefir in njegovo sestavo, med katero sodijo kefirna zrna in kefiran. Splošno smo opisali tudi skupino probiotikov. V raziskovalnem diplomskem delu smo ugotavljali, kako se gliva kvasovka Candida albicans razmnožuje in raste v kulturi kefirnih zrn ali v svežem mleku. Različne koncentracije C. albicans smo gojili na Hicrome Ogye gojišču, kjer je bilo prisotno sveže mleko ali sveže mleko s kefirnimi zrni. Na podlagi raziskovalnega dela smo potrdili hipotezo, da smo ob prisotnosti kefirnih zrn zasledili manjšo rast kolonij C. albicans kot pa v svežem mleku. Iz tega lahko sklepamo, da kefir zavira oz. omejuje rast C. albicans.
Keywords:kefirna zrna, kefir, simbioza, Candida albicans, mikrobiota kefirnih zrn, glive kvasovke
Place of publishing:Maribor
Publisher:[M. Trunk]
Year of publishing:2013
PID:20.500.12556/DKUM-42720 New window
UDC:561.28(043.2)
COBISS.SI-ID:1947812 New window
NUK URN:URN:SI:UM:DK:JFU9G7MV
Publication date in DKUM:22.10.2013
Views:2253
Downloads:234
Metadata:XML DC-XML DC-RDF
Categories:FZV
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Secondary language

Language:English
Title:The influence of microbiota of kefir grains on the survival and growth of the fungus Candida albicans in milk
Abstract:In the past two decades we have been noticing an increased manifestation of an invasive yeast infection candidiasis, which presents a huge health problem all over the world. In order to prevent and heal candidiasis, we should also consider a healthy diet that includes kefir as well. Therefore, this diploma thesis focuses on the influence of kefir on the growth and reproduction of Candida albicans. The diploma thesis consists of two parts, theoretical and empirical part. In the theoretical part, we presented the fungus C. albicans and diseases caused by it. We have also described kefir and its composition, which consists of kefir grains and kefiran. A general description of a group of probiotics is also given in that part of the diploma thesis. In the empirical part, we investigated in what way yeasts belonging to the culture of Candida albicans reproduce and grow in the culture of kefir grains or in fresh milk. Different concentrations of species C. albicans were cultured on Hicrome Ogye medium, with a presence of fresh milk or fresh milk including kefir grains. Based on the empirical part, we confirmed our hypothesis related to the influence of kefir on the growth of the yeast-like fungus C. albicans. In the presence of kefir grains, we detected the reduced growth of C. albicans colonies. This leads us to the conclusion that kefir prevents or inhibits the growth of C. albicans.
Keywords:kefir grains, kefir, symbiosis, Candida albicans, microbiota of kefir grains, yeasts


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