prikaz prve stranice dokumenta Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1
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undergraduate thesis
Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:301152
Sipić, Biljana
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

Sipić, B. (2010). Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1 (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:301152

Sipić, Biljana. "Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:301152

Sipić, Biljana. "Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:301152

Sipić, B. (2010). 'Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:301152

Sipić B. Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1 [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:301152

B. Sipić, "Proizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:301152

Metadata
TitleProizvodnja proteolitičkih enzima submerznim uzgojem Bacillus subtilis 2+1
Title (english)Proteolytic enzymes biosynthesis by submerged cultivation of Bacillus subtilis 2+1
AuthorBiljana Sipić
MentorBlaženka Kos (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
Proteolitički enzimi su podrazred velikog razreda enzima – HIDROLAZA, koje kataliziraju reakciju hidrolize peptidnih veza posredstvom molekule vode. Klasifikacija ovih enzima je vrlo kompleksna pa se koristi višestruki sustav klasifikacije. Dijelimo ih prema mjestu sinteze i biološkoj ulozi, prema reaktivnim grupama aktivnog mjesta, prema mjestu cijepanja peptidnog lanca te prema biološkom izvoru. Svi živi organizmi, bilo da se radi o životinjama, biljkama ili mikroorganizmima, mogu poslužiti kao izvor za izolaciju ovih enzima. Mikroorganizam Bacillus subtilis 2+1 proizvodi različite proteolitičke enzime. Od svih komercijanih enzima, mikrobne proteaze su industrijski najčešće upotrebljavane, bilo u detergentima, prilikom obrade kože ili u prehrambene svrhe. Proučavanje biosinteze proteolitičkih enzima je ne samo od znanstvenog značenja,već i od velike praktične važnosti. U ovom radu je ustanovljeno da je za aktivnost alkalne proteaze izolirane iz B. subtilis 2+1 optimalni pH 11, a optimalna temperatura 50°C.
Abstract (english)
Proteolytic enzymes are a subclass of a major class of enzymes – HYDROLASES, which catalyse the reaction of hydrolisis of various peptide bonds with the participation of a water molecule. The classification of these enzymes is very complex so we use multiple system of classification. We devide them by the place of synthesis and biological role, by the reactive groups of the active site, by the site of cleavage peptide chain and by the biological source. All living organisms, whether is about animals, plants or microorganisms, can be used as origins for isolation of this enzymes. Microorganisam Bacillus subtilis 2+1 secrete different proteolytic enzymes. Of all comercial enzymes, microbial proteases are the most used proteases in industry, whether in detergents, in processing of leather or in food industry. Research of biosynthesis of proteolytic enzymes are not only of scientific significance but also of great practical importance. It is established that optimum pH for alkaline protease is pH 11 and the optimal temperature is 50°C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:301152
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 on2017-06-07 12:49:53