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master's thesis
Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:707384
Kelemen, Zora
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

Kelemen, Z. (2021). Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:707384

Kelemen, Zora. "Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:707384

Kelemen, Zora. "Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:707384

Kelemen, Z. (2021). 'Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:707384

Kelemen Z. Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:707384

Z. Kelemen, "Uzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:707384

Metadata
TitleUzgoj kvasaca iz roda Spathaspora i proizvodnja arabitola na hidrolizatu dobivenom kiselinskom predobradom izluženih rezanaca šećerne repe
Title (english)Spathaspora cultivation and arabitol production on exhausted sugar beet cossettes hydrolysate
AuthorZora Kelemen
MentorMario Novak (mentor)
Committee memberVlatka Petravić Tominac (predsjednik 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 country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kvasci roda Spathaspora imaju sposobnost previranja heksoza i pentoza te se iz tog razloga istražuju za proizvodnju biokemikalija i biogoriva iz lignoceluloznih sirovina. U ovome radu istražen je rast kvasaca Spathaspora passalidarum CBS 10155 i Spathaspora arborarie CBS 11463 na arabinozi pri različitim brzinama okretaja tresilice (50, 100, 150 i 250 o minˉ¹). Također istražena je proizvodnja arabitola na hidrolizatu izluženih repinih rezanaca dobivenom kiselinskom hidrolizom. Uzgojem kvasca Spathaspora passalidarum CBS 10155 na podlozi s arabinozom utvrđeno je da povećanjem broja okretaja iznad 100 o minˉ¹ ne dolazi do značajnog povećanja koncentracije arabitola (2,7873 g Lˉ¹) dok kvascu Spathaspora arborarie CBS 11463 najviše pogoduje brzina od 250 o minˉ¹ za proizvodnju arabitola (4,1491 g Lˉ¹). Uzgojima pri svim brzinama okretaja tresilice utvrđene specifične brzine rasta kvasca Spathaspora arborarie CBS 11463 su manje od kvasca Spathaspora passalidarum CBS 10155. Uzgojem na kiselinskom hidrolizatu kvasac Spathaspora passalidarum CBS 10155 proizvedeno je 8,4810 g Lˉ¹ arabitola (YP/S=0,6038 g gˉ¹, Pr=0,1767 g Lˉ¹ hˉ¹). Na kraju uzgoja kvasca Spathaspora arborarie CBS 11463, koncentracija arabitola iznosila je 2,1759 g Lˉ¹(YP/S=0,5570 g gˉ¹, Pr=0,0453 g Lˉ¹ hˉ¹).
Abstract (english)
Spathaspora yeasts have become of interest for biofuel and biochemicals production from lignocellulose because of their ability to co-ferment hexoses and pentoses. Arabinose fermentation by Spathaspora passalidarum CBS 10155 and Spathaspora arborarie CBS 11463 at different agitation speeds (50, 100, 150 and 250 rpm) was explored in this thesis. In addition, arabitol production from acid hydrolysate of exhausted sugar beet cossettes was investigated. By cultivating Spathaspora passalidarum CBS 10155 in arabinose-rich medium, it was determined that by increasing agitation speed above 100 rpm, there is not a significant increase in arabitol production (2,7873 g Lˉ¹) while the agitation speed of 250 rpm is favoured for arabitol production by Spathaspora arborarie CBS 11463 (4,1491 g Lˉ¹). During all cultivations, specific growth rate of Spathaspora arborarie CBS 11463 was lower than that of Spathaspora passalidarum CBS 10155 at the same agitation speed. When grown on the acid hydrolysate of exhausted sugar beet cossettes, yeast Spathaspora passalidarum CBS 10155 produced 8,4810 g Lˉ¹ of arabitol (YP/S=0,6038 g gˉ¹, Pr=0,1767 g Lˉ¹ hˉ¹) while Spathaspora arborarie CBS 11463 produced 2,1759 g Lˉ¹(YP/S=0,5570 g gˉ¹, Pr=0,0453 g Lˉ¹ hˉ¹).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:707384
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 on2021-10-11 10:45:10