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master's thesis
Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:504730
Sarić, Marko
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

Sarić, M. (2021). Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:504730

Sarić, Marko. "Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:504730

Sarić, Marko. "Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:504730

Sarić, M. (2021). 'Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:504730

Sarić M. Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:504730

M. Sarić, "Proizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:504730

Metadata
TitleProizvodnja i izolacija mliječne kiseline pomoću termofilne bakterije Bacillus smithii DSM 460
Title (english)Production and isolation of lactic acid using thermophilic bacteria Bacillus smithii DSM 460
AuthorMarko Sarić
MentorMario Novak (mentor)
Committee memberAntonija Trontel (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 country2021-07-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Održiva upotreba lignocelulozne biomase za dobivanje raznih biokemikalija, poput mliječne kiseline uključuje iskorištavanje svih ugljikohidrata prisutnih u njenim hidrolizatima. Zbog toga je važna upotreba mikroorganizama koji mogu koristiti pentoze i heksoze kako bi proces bio ekonomičan. Cilj ovog rada bio je odrediti optimalne uvjete za proizvodnju mliječne kiseline pomoću bakterije Bacillus smithii DSM 460, u svrhu dobivanja što većeg prinosa proizvoda u različitim bioreaktorskim sustavima. Također je istražena i mogućnost izolacije mliječne kiseline iz fermentirane podloge pomoću adsorpcijske smole. Iz provedenog istraživanja najveće koncentracije mliječne kiseline se postižu u bioreaktoru s miješalom (približno 28 g Lˉ¹) pri temperaturi od 55°C uz koeficijent konverzije supstrata u mliječnu kiselinu preko 90 % teoretske vrijednosti. Tijekom uzgoja provedenom pri temperaturi od 45°C u istim uvjetima postiže se oko 40 % manja koncentracija mliječne kiseline (≈ 17 g Lˉ¹). Utjecaj temperature zanemariv je na odvijanje procesa adsorpcije, a najveći kapacitet postignut je pri 40°C (0,2480 g mliječne kiseline/g vlažne smole).
Abstract (english)
Sustainable use of lignocellulosic biomass to produce a variety of biochemicals, such as lactic acid involves the utilization of all carbohydrates present in its hydrolysates. Therefore, it is important to use microorganisms that can use pentoses and hexoses to make the process economical. The aim of this study was to determine the optimal conditions for the production of lactic acid using the bacterium Bacillus smithii DSM 460, in order to obtain the highest possible product yield in different bioreactor systems. The possibility of isolating lactic acid from a fermented medium using an adsorption resin was also investigated. From the performed research, the highest concentrations of lactic acid were achieved in a bioreactor with a stirrer (approximately 28 g Lˉ¹) at 55 °C with a coefficient of conversion of the substrate into lactic acid over 90 % of the theoretical value. During cultivation at 45 °C in the same conditions, about 40 % lower concentration of lactic acid (≈ 17 g Lˉ¹) was achieved. The influence of temperature is negligible on the adsorption process, and the highest capacity was achieved at 40°C (0,2480 g of lactic acid / g of wet resin).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:504730
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 on2021-09-06 09:17:22