Projects / Programmes source: ARIS

Vpliv proteolitske razgradnje kazeina na tehnološke sposobnosti mleka in kakovost mlečnih izdelkov (Slovene)

Research activity

Code Science Field Subfield
4.02.04  Biotechnical sciences  Animal production  Processing of animal raw materials 

Code Science Field
P310  Natural sciences and mathematics  Proteins, enzymology 
T430  Technological sciences  Food and drink technology 
Milk, psychrotrophic microorganisms, Bacillus cereus, plasmin, rennet, proteolysis, casein
Evaluation (rules)
source: COBISS
Researchers (6)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  11150  PhD Bojana Bogovič Matijašić  Animal production  Researcher  1999 - 2001  395 
2.  05099  PhD Karmen Godič Torkar  Microbiology and immunology  Researcher  1999 - 2001  264 
3.  01864  PhD Stanislava Golc Teger  Animal production  Head  1999 - 2001  154 
4.  06375  Vanja Penca Habjan  Animal production  Researcher  1999 - 2001  16 
5.  06981  PhD Bogdan Perko  Animal production  Researcher  1999 - 2001  217 
6.  08857  PhD Irena Rogelj  Animal production  Researcher  1999 - 2001  707 
The previous results show that psychrotrophic members of genus Bacillus (Bacillus cereus) and Pseudomonas are the most often contaminants in raw, pasteurized milk and milk products. Their termoresistent proteases decrease the quality of milk products and shortened their shelf-life. Very close related proteolytic members of ''''Bacillus cereus'''' group were previous identified by biochemichal tests. We are going to identify these isolates also by molecular methods. On the base of gene sequence, we will try to group them and find any correlation between this groupation and the isolate source. In the second part of the project we intend to investigate the casein proteolysis by: - enzymes, produced by natural psychrotrophic microflora and specific Bacillus cereus strains, - indigenous native milk proteinase plasmin, - enzymes of commercial coagulants. For this purpose we intend to use the polimerase chain reaction method, colorimetric determination of free amino groups by trinitrobenzen- sulphonic acid, detection of casen fractions by SDS-PAGE electrophoresis and the determination of nitrogen components in milk by Kjeldahl method.
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