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master's thesis
Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:814528
Lončar, Anamarija
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

Lončar, A. (2019). Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:814528

Lončar, Anamarija. "Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:814528

Lončar, Anamarija. "Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:814528

Lončar, A. (2019). 'Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:814528

Lončar A. Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:814528

A. Lončar, "Selekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:814528

Metadata
TitleSelekcija kvasaca iz rodova Scheffersomyces, Candida i Spathaspora za industrijsku proizvodnju biokemikalija
Title (english)Screening of yeast from genus Scheffersomyces, Candida and Spathaspora for industrial production of biochemicals
AuthorAnamarija Lončar
MentorAntonija Trontel (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 country2019-10-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu provedena je selekcija kvasaca iz roda Scheffersomyces (Scheffersomyces insectosa JCM 9842, Scheffersomyces segobiensis JCM 7659), Candida (Candida lyxosophila JCM 7532, Candida succiphila JCM 9442 i Candida queiroziae CBS 11853) i Spathaspora (Spathaspora arborariae CBS 11463, Spathaspora passalidarum CBS 10155). Kvasci su uzgajani u YP podlogama u kojima su kao glavni izvor ugljika korišteni celobioza, glukoza, galaktoza, manoza, ksiloza i arabinoza. Nakon uzgoja određeni su glavni produkti metabolizma ovih kvasaca u aerobnim i anaerobnim uvjetima, a određen je i inhibitorni učinak različitih koncentracija mliječne kiseline na rast i aktivnost istraživanih kvasaca. Na temelju mogućnosti rasta na ugljikohidratima prisutnim u lignoceluloznim sirovinama i prema glavnim produktima metabolizma te otpornosti ovih kvasaca na visoke koncentracije mliječne kiseline odabrani su kvasci za daljnja istraživanja. Kvasci iz roda Spathaspora odabrani su zbog proizvodnje arabitola – biokemikalije koja se koristi kao zaslađivač. Proces proizvodnje arabitola s kvascima Spathaspora arborariae CBS 11463 i Spathaspora passalidarum CBS 10155 proveden je u YP podlozi s arabinozom u aerobnim uvjetima pri 28°C. Navedeni kvasci proizveli su arabitol s prinosom od 3,59 g L-1 i 3,25 g L-1 uz koeficijent konverzije od 0,63 i 0,46 g g-1. Kvasac Spathaspora arborariae CBS 11463 postiže oko 10 % veći prinos arabitola od kvasca Spathaspora passalidarum CBS 10155.
Abstract (english)
A selection of yeast from genus Scheffersomyces (Scheffersomyces insectosa JCM 9842, Scheffersomyces segobiensis JCM 7659), Candida (Candida lyxosophila JCM 7532, Candida succiphila JCM 9442 and Candida queiroziae CBS 11853) and Spathaspora (Spathaspora arborariae CBS 11463, Spathaspora passalidarum CBS 10155) was performed. Yeast were cultivated in YP medium with cellobiose, glucose, galactose, mannose, xylose and arabinose as main carbon sources. Main metabolic products were determined after cultivation in aerobic and anaerobic conditions, as well as inhibitory effect of lactic acid on growth and activity of tested yeast. Selection of yeasts for further experiments was made based on growth on the carbohydrates found in lignocelullose biomass, main metabolic products and tolerance to high concentration of lactic acid. Yeast from genus Spathaspora were selected because of their ability to produce a sweeterner arabitol. Production of arabitol with Spathaspora arborariae CBS 11463 and Spathaspora passalidarum CBS 10155 was performed in YP medium with arabinose in aerobic conditions at 28ºC. Spathaspora arborariae CBS 11463 and Spathaspora passalidarum CBS 10155 produced arabitol with yields of 3,59 g L-1 and 3,25 g L-1 and conversion of 0,63 i 0,46 g g-1. Spathaspora arborariae CBS 11463 achieved around 10 % higher arabitol yield than Spathaspora passalidarum CBS 10155.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:814528
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-12-11 13:24:56