prikaz prve stranice dokumenta Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi
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master's thesis
Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:276136
Kovačina, Antonela
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

Kovačina, A. (2018). Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:276136

Kovačina, Antonela. "Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:276136

Kovačina, Antonela. "Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:276136

Kovačina, A. (2018). 'Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:276136

Kovačina A. Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:276136

A. Kovačina, "Biosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:276136

Metadata
TitleBiosinteza bakterijske nanoceluloze uzgojem kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi
Title (english)Biosynthesis of bacterial nanocellulose assisted by coculture of water kefir grains and kombucha in fermented coconut water
AuthorAntonela Kovačina
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 country2018-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kefir i kombucha su tradicionalni fermentirani napitci proizvedeni simbiotičkim djelovanjem kultura bakterija mliječne i octene kiseline te kvasaca. U ovom je radu proučavan uzgoj kokulture vodenih kefirnih zrnaca i kombuche u kokosovoj vodi tijekom 14 dana fermentacije na sobnoj temperaturi uz dodatak različitih koncentracija saharoze. Praćene su promjene pH vrijednosti, koncentracija etanola, octene, glukonske i mliječne kiseline, kao i prinos bakterijske nanoceluloze (BNC) u kokulturi. Svojstva, kristaliničnost i strukturna karakterizacija BNC proučavane su pomoću difrakcije rendgenskim zrakama (XRD), FT-IR spektroskopije i skenirajuće elektronske mikroskopije (SEM). Antimikrobna aktivnost BNC testirana je na bakterijama Staphylococcus aureus i Bacillus subtilis te na kvascima vrsta Candida albicans i Schizosaccharomyces pombe. Rezultati određivanja kapaciteta zadržavanja vode (WHC) i otpuštanja vode (WRR) dokazali su moguću primjenu BNC kao antimikrobnog pokrovnog materijala za rane. Bakterijska nanoceluloza (BNC) dobivena djelovanjem kokulture vodenih kefirnih zrnaca i kombuche, sa svojim jedinstvenim svojstvima mikrofibrilne strukture, može se smatrati mnogostranim biomaterijalom za različita područja primjene.
Abstract (english)
Kefir and kombucha are traditional fermented drinks produced by adding symbiotic cultures of lactic and acetic acids and yeasts to medium. This work studies cultivation of coculture of water kefir grains and 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) in coculture. Properties, crystallinity and structural characterization of BNC produced from coculture were evaluated by employing X-ray diffractometry, FT-IR and SEM. The antimicrobial activity of BNC was tested against bacteria Staphylococcus aureus and Bacillus subtilis, as well as yeasts Candida albicans and Schizosaccharomyces pombe. The water holding capacity (WHC) and release rate (WRR) were calculated, and the results supported its anticipated use as antimicrobial wound dressing material. Bacterial nanocellulose (BNC) produced from coculture of water kefir grains and kombucha shown its unique microfibril characteristic properties, which make it a versatile biomaterial for application in various domains.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:276136
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
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Created on2019-12-02 14:55:25