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undergraduate thesis
Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:933965
Železnjak, Martina
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

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Železnjak, M. (2022). Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:933965

Železnjak, Martina. "Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:933965

Železnjak, Martina. "Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:933965

Železnjak, M. (2022). 'Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:933965

Železnjak M. Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:933965

M. Železnjak, "Utjecaj inihibitora na rast bakterije Paenibacillus polymyxa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:933965

Metadata
TitleUtjecaj inihibitora na rast bakterije Paenibacillus polymyxa
Title (english)Effect of inhibitors on the growth of bacterium Paenibacillus polymyxa
AuthorMartina Železnjak
MentorBlanka Ljubas (mentor)
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 country2022-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Butan-2,3-diol je važna sirovina u mnogim industrijama, a trenutno se najvećim dijelom proizvodi iz nafte. U ovom je radu ispitivan utjecaj potencijalnih inhibitora prisutnih u lignoceluloznim sirovinama predobrađenim pomoću slabe kiseline za proizvodnju butan-2,3- diola pomoću bakterije Paenibacillus polymyxa DSM 742. Uzgoj s acetatom u podlozi pokazuje produktivnost jednaku kontroli (0,32 g L⁻¹ h⁻¹) kad je dodan u koncentraciji od 5 g L1, dok u većim koncentracijama pokazuje inhibitorska svojstva. Dodatak acetoina na početku uzgoja ne podržava rast bakterije Paenibacillus polymyxa DSM 742 ni u najmanjoj dodanoj koncentraciji od 5 g L⁻¹ . Vanilin se pokazao kao jak inhibitor već pri koncentraciji od 2 g L⁻¹, dok je uz 1g L⁻¹ produljena eksponencijalna faza, uz produktivnost proizvodnje butan-2,3-diola od 0,17 g L⁻¹ h ⁻¹, slično kontrolnom uzgoju. Uzgoj s dodatkom furfurala u koncentraciji od 1 g L ⁻¹ pokazuje jednoličniju potrošnju glukoze, i 4 % veći prinos butan-2,3-diola u odnosu na kontrolu, dok veće koncentracije furfurala inhibiraju proizvodnju metabolita od interesa.
Abstract (english)
Butane-2,3-diol is important chemical substance in different industries which is mostly produced from crude oil. The impact of sodium acetate, acetoin, vanillin and furfural is inspected in this work as these chemicals are possibly inhibitors produced during the pretreatment of lignocellulosic waste. Cultivation with acetate added in the media shows productivity equal to the control (0.32 g L⁻¹ h⁻¹) when added in a concentration of 5 g L-⁻¹, while higher concentrations show inhibitory properties. Acetoin addition does not support the growth of Paenibacillus polymyxa DSM 742 at all, not even in the lowest added concentration of 5 g L⁻¹. Vanillin is shown to be a strong inhibitor already at a concentration of 2 g L⁻¹ , while 1 g L⁻¹ prolonged the exponential phase, with the productivity of butane-2,3-diol production of 0.17 g L ⁻¹ h⁻¹, similar to the control. Cultivation with furfural concentration of 1 g L⁻¹ shows a uniform consumption of glucose, and a 4 % higher yield of butane-2,3-diol compared to the control, while higher concentrations of furfural inhibit the production of metabolites of interest.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:933965
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka 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 on2024-04-08 13:49:36