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undergraduate thesis
Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:796217
Gradečki, Laura
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

Cite this document

Gradečki, L. (2021). Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:796217

Gradečki, Laura. "Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:796217

Gradečki, Laura. "Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:796217

Gradečki, L. (2021). 'Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:796217

Gradečki L. Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:796217

L. Gradečki, "Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:796217

Metadata
TitleUtjecaj odabranih sojeva kvasaca na sintezu okratoksina A
Title (english)Influence of selected yeast strains on ochratoxin A synthesis
AuthorLaura Gradečki
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2021-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Neke vrste plijesni imaju pozitivno djelovanje pa se mogu koristiti u prehrambenoj i farmaceutskoj industriji. Štetan utjecaj plijesni očituje se u tvorbi toksičnih spojeva. Toksikotvorne vrste plijesni rodova Aspergillus, Penicillium i Fusarium tijekom svojeg rasta sintetiziraju sekundarne metabolite, mikotoksine. Oni već u malim količinama predstavljaju zdravstveni rizik za ljude i životinje, a jedan od najznačajnijih mikotoksina je okratoksin A. Cilj ovog rada bio je ispitati utjecaj odabranih sojeva kvasaca na sintezu okratoksina A, kojeg sintetiziraju plijesni Aspergillus carbonarius i Penicillium nordicum. Za kvalitativno određivanje prisutnosti okratoksina A u uzorcima micelija plijesni korištena je metoda tankoslojne kromatografije (TLC). Ova se metoda pokazala brzom, jednostavnom i jeftinom za provođenje analize. Dobiveni rezultati pokazuju da neki odabrani sojevi kvasaca inhibiraju sintezu okratoksina A iz plijesni Aspergillus carbonarius 408 tijekom 28 dana uzgoja pri 25°C.
Abstract (english)
Some moulds have positive impact, so they can be used in food and pharmaceutical industry. The harmful effect of moulds manifests in the formation of toxic compounds. During their growth, toxicogenic fungi from the genus Aspergillus, Penicillium and Fusarium synthesize secundary metabolites, mycotoxins. Even in small quantities they pose risk to human and animal health, such as ochratoxin A. The aim of this study was to examine the effect of yeast on the synthesis of ochratoxin A, which is synthesized by Aspergillus carbonarius and Penicillium nordicum. Thin layer chromatography (TLC) was used as a method to qualitatively determine the presence of ochratoxin A in samples. This method proved to be quick, easy and inexpensive. The obtained results show that some selected strains of yeast inhibit the synthesis of ochratoxin A from the mold Aspergillus carbonarius 408 during 28 days of cultivation at 25°C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:796217
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-28 12:12:48