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undergraduate thesis
Amilolitička aktivnost bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:393407
Balaško, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Balaško, T. (2011). Amilolitička aktivnost bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:393407

Balaško, Tea. "Amilolitička aktivnost bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:393407

Balaško, Tea. "Amilolitička aktivnost bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:393407

Balaško, T. (2011). 'Amilolitička aktivnost bakterija mliječne kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:393407

Balaško T. Amilolitička aktivnost bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:393407

T. Balaško, "Amilolitička aktivnost bakterija mliječne kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:393407

Metadata
TitleAmilolitička aktivnost bakterija mliječne kiseline
Title (english)Amylolytic activity of lactic acid bacteria
AuthorTea Balaško
MentorAnita Slavica (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Amilaze su vrlo važna grupa enzima koja ima široku primjenu u različitim industrijskim procesima. Najviše se istražuje aktivnost a-amilaza, b-amilaza i g-amilaza, dok je znatno manje podataka dostupno o drugim enzimima iz ove grupe hidrolitičkih enzima, npr. nekim glikozidazama, pululanazama i izoamilazama. Osim biljnog materijala, u novijim istraživanjima ovih enzima koriste se kulture funga i bakterija. Amilaznu aktivnost posjeduju i neke vrste bakterija mliječne kiseline. Istražuje se primjena amilazno-fermentativne aktivnosti ovih bakterija za proizvodnju mliječne kiseline i to direktno iz škroba i/ili škrobnih sirovina. Do sada je izoliran relativno mali broj amilolitičkih enzima koje sintetiziraju stanice bakterija mliječne kiseline i osnovne strukturne i funkcionalne karakteristike ovih enzima slabo su razjašnjene. Djelomično su okarakterizirane: a-amilaza, g-amilaza, oligo-1,6-glukozidaza, pululanaza i endo-1,3(4)-b-glukanaza izolirane iz stanica bakterija mliječne kiseline.
Abstract (english)
Amylases are very important group of enzymes which have been broadly applied in different industries. Activity of a-amylases, b-amylases and g -amylases have been most intensively studied, while considerably less data about other enzymes from the group of hydrolases, e.g. glycosidases, pullulanases and isoamylses, is available. Besides plant material, in recent investigations fungal and bacterial cultures have been used. Some species of lactic acid bacteria posses amylolytic activity. Application of amylolytic-fermentative activity of the bacteria in production of lactic acid directly from starch and/or starcy raw materials have been studied. Relatively small number of amylolytic enzymes synthesised by lactic acid bacteria have been purified, and their stuctural and functional characteristics are poorly elucidated. a-amylase, g -amylase, oligo-1,6-glycosidase, pullulanase i endo-1,3(4)-b- glucanase from lactic acid bacteria are partially characterized.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:393407
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 11:43:05