DETERMINING THE IMPACT OF PROBIOTIC MIKROORGANISMS IN KEFIR, ON A PATENTIALLY PATHOGENIC BACTERIA KLEBSIELLA PNEUMONIAE

Kefir je z encimi bogato živilo polno telesu koristnih mikroorganizmov, ki ob rednem uživanju obnavljajo našo črevesno floro in povečujejo odpornost. V diplomskem delu smo preučevali probiotike ter kefir, in njegov zaviralni učinek na rast in razmnoževanje bakterije Klebsiella pneumoniae. Opisali smo tudi bakterijo Klebsiella pneumoniae in bakterijsko pljučnico. Diplomsko delo je sestavljeno iz dveh delovteoretičnega in raziskovalnega. V teoretičnem delu smo opisali probiotike, kefir in njegovo sestavo, kamor sodijo kefirna zrna in kefiran. Predstavljena je bakterija Klebsiella pneumoniae in bolezni ki jih povzroča. V raziskovalnem delu smo preučevali, kako se potencialno patogena bakterija Klebsiella pneumoniae razmnožuje in raste v svežem mleku in ob dodani kulturi kefirnih zrn. Različne koncentracije bakterije Klebsiella pneumoniae smo dodali v sveže mleko ali sveže mleko s kefirnimi zrni in opazovali vpliv probiotičnih mikroorganizmov v kefirju. Na podlagi raziskovalnega dela smo potrdili hipotezo, da prisotnost kefirnih zrn v mleku vpliva na zmanjšanje preživetja bakterije K. pneumoniae. Iz tega lahko sklepamo, da ima kefir antibakterijski učinek.Kefir is enzyme-rich nutrient full of beneficial microorganisms which during regular ingestion restore our intestinal flora and increase resistance. In this thesis, we studied probiotics and kefir, and its inhibitory effect on the growth and reproduction of the bacteria Klebsiella pneumoniae. We also described the bacterium Klebsiella pneumoniae, and bacterial pneumonia. The thesis consists of two partstheoretical and empirical. In the theoretical part we described probiotics, kefir and its composition, which includes kefir grains and kefiran. The bacterium Klebsiella pneumoniae and the disease it causes is also presented. In the empirical part we have studied how potentially pathogenic bacterium Klebsiella pneumoniae reproduces and grows in fresh milk and with the added culture of kefir grains. Various concentrations of the bacterium Klebsiella pneumoniae was added to fresh milk or fresh milk with kefir grains and the effect of probiotic microorganisms in kefir was studied. Based on the research we confirmed the hypothesis that the presence of kefir grains in milk reduces the survival of the bacteria K. pneumoniae. From this we can conclude that kefir has an antibacterial effect