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undergraduate thesis
Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:937205
Nemec, Vili
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

Nemec, V. (2018). Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec, Vili. "Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec, Vili. "Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec, V. (2018). 'Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec V. Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:937205

V. Nemec, "Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:937205

Metadata
TitleFermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi
Title (english)Fermentation, bacterial nanocellulose synthesis, and antimicrobial activity of kombucha in fermented coconut water
AuthorVili Nemec
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 country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Celuloza je fascinantna i obnovljiva prirodna polimerna sirovina koju karakteriziraju izvrsna svojstva poput hidrofilnosti, kiralnosti, biorazgradivosti, širokog spektra svojstava kemijskih modifikacija, te stvaranja različitih morfologija polukristaliničnih vlakana. U ovom je radu istraživan uzgoj kombuche u aerobnim uvjetima tijekom 14 dana fermentacije u kokosovoj vodi, na sobnoj temperaturi, uz dodatak različitih koncentracija saharoze. Praćene su promjene pH vrijednosti, koncentracije etanola, octene, glukonske i mliječne kiseline, kao i prinos bakterijske nanoceluloze (BNC). Istraživana je kinetika otpuštanja vode iz sintetizirane BNC, a rezultati su potvrdili da su uzorci pogodni za ublaživanje rana. Antimikrobna aktivnost je BNC testirana je na bakterijama Escherichia coli, Staphylococcus aureus, Salmonella typhimurium i Bacillus subtilis, te kvascu vrste Candida albicans. Uočena je antimikrobna aktivnost kombuche na bakterije, no ne i na kvasac Candida albicans.
Abstract (english)
Cellulose is a fascinating and sustainable natural polymeric raw material characterized by exciting properties such as hydrophilicity, chirality, biodegradability, broad chemical-modifying capacity, and the formation of different semicrystalline fibre morphologies. This work studies cultivation of kombucha in aerobic conditions over a period up to 14 days of fermentation in coconut water, at room temperature with different sucrose concentrations added. Changes in pH value, ethanol, acetic acid, gluconic acid, and lactic acid were observed, as well as yield of bacterial nanocellulose (BNC). The water release rate (WRR) were investigated, and the results supported its anticipated use as antimicrobial wound dressing material. The antimicrobial activity of BNC was tested against bacteria Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Bacillus subtilis, as well as yeast Candida albicans. Antimicrobial activities were observed in the fermented samples against all the investigated bacteria strains, but Candida albicans was not inhibited by kombucha.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:937205
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 on2018-09-12 08:00:27