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undergraduate thesis
Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:841257
Talan, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

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

Cite this document

Talan, J. (2010). Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1 (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:841257

Talan, Jelena. "Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:841257

Talan, Jelena. "Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:841257

Talan, J. (2010). 'Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:841257

Talan J. Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1 [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:841257

J. Talan, "Proizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:841257

Metadata
TitleProizvodnja amilolitičkih enzima submerznim uzgojem Bacillus subtilis2+1
Title (english)Amylolitic enzymes biosynthesis by submerged cultivation of Bacillus subtilis2+1
AuthorJelena Talan
MentorJagoda Šušković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2010-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Bacillus subtilis je jedan od najvažnijih i najbolje proučavanih prokariota u prirodnim, biotehničkim i biomedicinskim znanostima jer se koristi kao modelni mikroorganizam u raznim znanstvenim istraživanjima. Proizvodnja amilaza submerznim uzgojem pomoću bakterijske vrste B. subtilis je počela još 1950. godine. Cilj ovog rada je pokazati kako se provodi biosinteza enzima α-amilaze te kojim se metodama ona pročišćava za daljnje korištenje. U ovom radu praćena je biosinteza i izolacija enzima α-amilaze iz bakterije Bacillus subtilis2+1 te je mjerena aktivnost enzima supernatantu i imobiliziranom enzimu Wohlgemuthovom metodom. Rezultati dobiveni u ovom radu pokazuju vrijeme maksimalne aktivnosti kulture Bacillus subtilis2+1, razliku u aktivnosti imobiliziranog i slobodnog enzima, razliku učinkovitosti metoda pročišćavanja enzima. Zaključeno je da proučavana bakterija proizvodi amilolitičke enzime, imobilizacijom se stabiliziraju enzimi i povećava njihova aktivnost, taloženje enzima etanolom je mnogo efikasnije od taloţenja enzima amonij-sulfatom. SDS-PAGE elektroforezom je ustanovljena molekulska masa enzima.
Abstract (english)
Bacillus subtilis is one of the most important and best-studied prokaryotes in natural, biotechnical and biomedical science. It is the model miroorganism in scientific studies. Amylase production by submerged cultivation of bacteria, B. subtilis started in 1950. The aim of this paper is to show how the biosynthesis of an enzyme α-amylase is maintained, and the methods by which it is purified for further use. This paper deals with the biosynthesis of the enzyme, the isolation of an enzyme α-amylase from Bacillus subtilis2+1 and its activity which was measured by Wohgelmuth's method in immobilized form or in supernatant. The results obtained in this work presented the time of maximum activity of the culture Bacillus subtilis2+1, the distinction in the activity of immobilized and free enzymes and the efficiency of the methods of purification of an enzyme. By using them it is concluded that the studied bacteria produces amylolitic enzymes, that the immobilization is proven to stabilize enzymes, increasing their activity and that the precipitation of enzymes by ethanol is much more efficient than ammonium sulfate precipitation. Furthermore, the molecular mass of the enzyme as shown by SDS PAGE electrophoresis is shown.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:841257
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
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Created on2017-06-02 11:24:30