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master's thesis
Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:984391
Romac, Anamarija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Romac, A. (2020). Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:984391

Romac, Anamarija. "Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:984391

Romac, Anamarija. "Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:984391

Romac, A. (2020). 'Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:984391

Romac A. Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:984391

A. Romac, "Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:984391

Metadata
TitleUtjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca
Title (english)Influence of ochratoxin A on the fermentation properties of selected yeast strains
AuthorAnamarija Romac
MentorKsenija Markov (mentor)
Committee memberJadranka Frece (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Okratoksin A je sekundarni metabolit plijesni iz rodova Aspergillus i Penicillium, a klasificiran je kao potencijalni ljudski karcinogen. Istraživanja su pokazala da određeni sojevi kvasaca mogu smanjiti koncentraciju OTA u raznim medijima. Unatoč tome, utjecaj OTA na produkte fermentativnog metabolizma kvasaca nije istraživan. Stoga je cilj ovog rada istražiti utjecaj OTA na fermentacijska svojstva odabranih sojeva kvasaca: Saccharomyces cerevisiae (5), Saccharomyces cerevisiae DMSZ, Saccharomyces bayanus (8), Hanseniaspora uvarum i Pichia guilliermondii, kao i na njihov rast. Pomoću tekućinske kromatografije visoke djelotvornosti (HPLC) određeni su fermentativni produkti kvasaca, a sposobnost njihovog rasta ispitana je određivanjem broja živih stanica u prisutnosti OTA u koncentracijama 2, odnosno 4 μg mL-1. Iz dobivenih rezultata može se uočiti kako OTA najmanje inhibira fermentacijsku aktivnost kvasca Saccharomyces cerevisiae DSMZ. Najveći broj živih stanica zabilježen je kod kvasca P. guilliermondii nakon 24 sata uzgoja.
Abstract (english)
Ochratoxin A is a secondary metabolite of molds that belong to Aspergillus and Penicilium genera, and is classified as a potential human carcinogen. Studies have shown that certain strains of yeasts can reduce the concentration of OTA in various media. However, the influence of OTA on the products of fermentative yeast metabolism has not been investigated, therefore the aim of this study is to investigate the influence of OTA on fermentation properties of selected yeast strains: Saccharomyces cerevisiae (5), Saccharomyces cerevisiae DMSZ, Saccharomyces bayanus (8), Hanseniaspora uvarum and Pichia guilliermondii, as well as on their growth. Yeast fermentation productswere determined by high performance liquid chromatography (HPLC), and their growth ability was examined by determining the number of living cells in the presence of OTA at concentrations of 2 and 4 μg mL-1. From the obtained results it can be noticed that OTA least inhibits the fermentation activity of the yeast Saccharomyces cerevisiae DSMZ. The highest number of living cells was recorded in the yeast P. guilliermondii after 24 hours of cultivation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:984391
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog 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 on2021-01-25 09:29:08