prikaz prve stranice dokumenta Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica
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master's thesis
Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:611042
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. (2020). Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:611042

Nemec, Vili. "Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:611042

Nemec, Vili. "Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:611042

Nemec, V. (2020). 'Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:611042

Nemec V. Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:611042

V. Nemec, "Biosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:611042

Metadata
TitleBiosinteza i karakterizacija bakterijske nanoceluloze uzgojene u statičnim uvjetima u soku od borovnica
Title (english)Biosynthesis and characterization of bacterial nanocellulose from static cultivation in blueberry juice
AuthorVili Nemec
MentorSunčica Beluhan (mentor)
Committee memberKsenija Markov (član povjerenstva)
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 country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Bakterijska nanoceluloza (BNC) je održivi prirodni egzopolisaharid, kojeg karakteriziraju izvrsna svojstva, kao što su hidrofilnost, biorazgradivost, velika sposobnost kemijske modifikacije, te sposobnost oblikovanja različitih polukristaliničnih morfologija. Tijekom 21 dana fermentacije kombuche u soku od borovnica u aerobnim uvjetima, uz dodatak 40 do 120 g/L saharoze, praćene su promjene pH vrijednosti, kinetika nastajanja organskih kiselina (octene, glukonske, mliječne i glukuronske), etanola i prinos sintetizirane BNC. Smanjenje pH vrijednosti posljedica je simbiotičko-metaboličkih aktivnosti osmofilnih kvasaca i bakterija octene kiseline i nastajanja organskih kiselina. Debljina i prinos BNC se povećavala tijekom fermentacije. Uzorci su analizirani FT-IR spektroskopijom te je utvrđeno da su svi imali visoki postotak kristaliničnosti. Uočena je antimikrobna aktivnost BNC prema bakterijama Escherichia coli, Salmonella typhimurium, i Pseudomonas aeruginosa i kvascu Candida albicans, ali ne i prema bakterijama Vibrio cholerae i Staphylococcus aureus.
Abstract (english)
Bacterial nanocellulose (BNC) is a sustainable natural egzopolysaccharide characterized by excellent properties such as hydrophilicity, biodegradability, broad chemical-modifying capacity, and the formation of different semicrystalline fiber morfologies. Changes in pH value, the formation of organic acids (acetic, gluconic, lactic, and glucuronic), ethanol and synthesized BNC yield were observed over a period up to 21 days of fermentation in sucrose-sweetened blueberry juice (40 to 120 g/L). Altering in pH was due to the symbiotic metabolic activity of osmophilic yeast and acetic acid bacteria and declined with the formation of organic acids. The BNC thickness and yield increased with fermentation time. Analyzing samples by FT-IR spectroscopy, it was detected that all samples had a higher percentage of crystallinity. Antimicrobial activity was observed against bacteria Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa, and yeast Candida albicans, but not against the bacteria Vibrio cholerae and Staphylococcus aureus.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:611042
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-20 12:38:39