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undergraduate thesis
Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:587280
Besednik, Ana
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

Besednik, A. (2017). Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:587280

Besednik, Ana. "Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:587280

Besednik, Ana. "Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:587280

Besednik, A. (2017). 'Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:587280

Besednik A. Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:587280

A. Besednik, "Fizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:587280

Metadata
TitleFizikalna i antimikrobna karakterizacija bakterijske celuloze uzgojene u zelenom čaju
Title (english)Physical and antimicrobial characterization of bacterial cellulose obtained by green tea fermentation
AuthorAna Besednik
MentorSunčica Beluhan (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 country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kombucha je osvježavajući napitak koji se dobiva fermentacijom zaslađenog čaja ili voćnih napitaka zahvaljujući snažnom simbiotičkom djelovanju bakterija octene kiseline i kvasaca. U radu je proučavano nastajanje octene i glukonske kiseline, etanola i bakterijske celuloze biotransformacijom kombuche u zelenom čaju zaslađenim saharozom (60, 80 i 100 g/L). Promjene pH vrijednosti posljedica su simbiotičke metaboličke aktivnosti osmofilnih kvasaca i bakterija octene kiseline i smanjivale su se s nastajanjem organskih kiselina. Analiziranjem uzoraka pomoću FT-IR spektroskopije, XRD analize i SEM pretraživanja, otkriveno je da su svi uzorci imali veći postotak amorfne strukture, a ne kristalične, kako je očekivano. Debljina i prinos bakterijske celuloze povećavali su se tijekom vremena fermentacije. Najveći prinos bakterijske celuloze bio je pri 100 g/L saharoze (143.66 %). Dobiveni rezultati ovog istraživanja ukazuju da maksimalni prinos bakterijske celuloze ovisi o mnogo čimbenika koje još treba dodatno optimizirati.
Abstract (english)
Kombucha is a traditional refreshing beverage obtained by the fermentation of sweetened tea with a powerful symbiosis of acetic bacteria and yeasts. The production of acetic and gluconic acids, ethanol and bacterial cellulose by biotransformation of kombucha, in green tea sweetened with sucrose (60, 80 and 100 g/L) was studied. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria, and it is decreased by the formation of organic acids. Analysing samples by FT-IR spectroscopy, XRD analysis and scanning electron microscopy, it was detected that all the samples had higher precentage of amorphous regions, than crystalline regions, as it was expected. The thickness and yield of bacterial cellulose in creased with fermentation time. The highest yield of bacterial cellulose obtained was 120,27% (100 g/L). Findings from this study suggest that the yield of cellulose depends on many factors that need to be optimized to achieve maximum yield.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:587280
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 on2017-09-12 08:50:28