prikaz prve stranice dokumenta Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline
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master's thesis
Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:446791
Herceg, Filip
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

Herceg, F. (2017). Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:446791

Herceg, Filip. "Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:446791

Herceg, Filip. "Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:446791

Herceg, F. (2017). 'Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:446791

Herceg F. Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:446791

F. Herceg, "Biosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:446791

Metadata
TitleBiosinteza bakterijske celuloze pomoću združene kulture osmofilnih kvasaca i bakterija octene kiseline
Title (english)Biosynthesis of bacterial cellulose assisted by symbiosis of osmophilic yeast and acetic acid bacteria
AuthorFilip Herceg
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 country2017-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Bakterijska celuloza (BC), koju proizvodi združena kultura kvasaca i bakterija, je nova alternativa polimerima fosilnog podrijetla. U ovom radu, BC proizvedena pomoću kombuche je analizirana i karakterizirana nakon 14 dana fermentacije. Praćena je proizvodnja organskih kiselina (octena i glukonska), etanola i BC u čaju od ribiza zaslađenim saharozom (60 do 120 g/L) te Hestrin-Schramm (HS) podlozi s glukozom, maltozom, fruktozom (1-5 % tež/vol) ili glicerolom (1-5 % vol/vol) kao izvorom ugljika. Najveći prinos je postignut korištenjem saharoze i glukoze, 300 g/L odnosno 151 g/L. Debljina i prinos BC se povećala tijekom fermentacije te s porastom površine i dubinom hranjivog medija. Uzorci su analizirani FT-IR spetroskopijom te je utvrđeno da svi uzorci pokazuju veći postotak kristaliničnosti. Uočena je antimikrobna aktivnost u odnosu na Salmonella typhimurium, Escherichia coli i Pseudomonas sp., a Vibrio cholerae nije bio inhibiran djelovanjem združene kulture kombucha.
Abstract (english)
Bacterial cellulose (BC), which is produced by a symbiotic culture of yeast and bacteria, is a new alternative to conventional polymers based on petroleum. In this study, BC produced from kombucha was analysed and characterized by employing FT-IR and SEM after 14 days of fermentation. The production of organic acids (acetic and gluconic), ethanol and BC in currant tea sweetened with sucrose (60 to 120 g/L) and Hestrin-Schramm (HS) based media containing glucose, maltose, fructose (1-5 % w/v) or glycerol (1-5 % v/v) as carbon sources was studied. The highest BC yield was obtained using sucrose and glucose, 300 g/l and 151 g/L, respectively. The thickness and yield of BC increased with fermentation time and correspondingly with the increase of surface area and depth of media. Analyzing samples by FT-IR spectroscopy, it was detected that all samples had a higher percentage of crystallinity. Antimicrobial activity was observed tested against Salmonella typhimurium, Escherichia coli and Pseudomonas sp., but Vibrio cholerae was not inhibited by kombucha.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:446791
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-16 09:55:36