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undergraduate thesis
Optimiziranje metode za brzo određivanje vijabilnosti kvasaca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:614799
Radović, Mia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

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

Cite this document

Radović, M. (2017). Optimiziranje metode za brzo određivanje vijabilnosti kvasaca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:614799

Radović, Mia. "Optimiziranje metode za brzo određivanje vijabilnosti kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:614799

Radović, Mia. "Optimiziranje metode za brzo određivanje vijabilnosti kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:614799

Radović, M. (2017). 'Optimiziranje metode za brzo određivanje vijabilnosti kvasaca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:614799

Radović M. Optimiziranje metode za brzo određivanje vijabilnosti kvasaca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:614799

M. Radović, "Optimiziranje metode za brzo određivanje vijabilnosti kvasaca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:614799

Metadata
TitleOptimiziranje metode za brzo određivanje vijabilnosti kvasaca
Title (english)Optimization of method for fast assesment of yeast viability
AuthorMia Radović
MentorAnamarija Štafa (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Alkoholna fermentacija proces je proizvodnje etanola iz fermentabilnih šećera, a najčešće ju provode kvasci iz roda Saccharomyces. Proces je potrebno kontinuirano nadzirati zbog pravovremenog otkrivanja potencijalne kontaminacije nepoželjnim mikroorganizmima. Jedan od važnih proizvodnih parametara je vijabilnost stanica kvasaca, no klasične mikrobiološke metode koje se koriste za analizu često su dugotrajne. Cilj ovog rada bio je optimizirati metodu za brzo određivanje postotka nevijabilnih stanica kvasaca, temeljenu na fluorescencijskoj mikroskopiji, pri čemu su korišteni kvasac Saccharomyces cerevisiae, koji provodi alkoholnu fermentaciju mošta, i kvasac Dekkera bruxellensis, najčešći kontaminant tijekom proizvodnje vina. Za usporednu analizu postotka nevijabilnih stanica u kulturi korištene su komercijalno dostupne fluorescentne boje: akridin oranž, floksin B, propidij jodid i tripan plavo, a rezultati su uspoređeni s postotkom nevijabilnih stanica određenim bojenjem metilenskim modrilom. Utvrđeno je da se bojanje tripan plavim ili propidij jodidom može koristiti za pouzdano određivanje postotka nevijabilnih stanica kvasaca S. cerevisiae i D. bruxellensis.
Abstract (english)
Alcohol fermentation is a process of ethanol production from fermentable sugars, usually done by yeasts from the Saccharomyces genus. It is necessary to continuously monitor fermentation process in order to detect different contaminant microorganisms. One of the most important parameters monitored is yeast viability, but the classical microbiological methods used for its determination require long time. The aim of this work was to optimise a method, based on a fluorescent microscopy, that will allow fast detection of the percentage of non viable yeasts in the culture. Several commercially available fluorescent dies were used: acridine orange, phloxin B, propidium iodide and tripan blue. The obtained results were compared with the percentage determined by staining with methylene blue. Both tripan blue and propidium iodide can be used for reliable determination of the percentage of non viable yeast cells of S. cerevisiae, the species responsible for alcohol fermentation, and Dekkera bruxellensis, the main contaminant during wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:614799
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-11 09:57:38