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undergraduate thesis
Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:305835
Kožul, 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

Cite this document

Kožul, M. (2023). Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:305835

Kožul, Martina. "Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:305835

Kožul, Martina. "Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:305835

Kožul, M. (2023). 'Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:305835

Kožul M. Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:305835

M. Kožul, "Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:305835

Metadata
TitleKorištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji
Title (english)The use of genetically modified microorganisms for industrial food enzyme production
AuthorMartina Kožul
MentorSunčica Beluhan (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 country2023-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Enzimi se desetljećima koriste u prehrambenoj industriji i njihova upotreba u industriji konstantno raste. Enzimi se mogu ekstrahirati iz tkiva biljaka i životinja ili se mogu dobiti fermentacijom pomoću mikroorganizama, pri čemu se mogu koristiti divlji tipovi ili genetički modificirani sojevi. Proizvodnjom enzima iz mikroorganizama postiže se veći prinos i stabilnost te ih je lakše genetički modificirati s ciljem dobivanja željenog enzima. Korištenjem genetički modificiranih mikroorganizama omogućena je ekspresija enzima u organizmima koji ne proizvode taj enzim te je ograničena proizvodnja toksina. Genetičke modifikacije mogu se dobiti primjenom rekombinantnih enzima ili modifikacijom proizvodnog soja. Jedna od novijih tehnologija za uvođenje genetičkih modifikacija je CRISPR/Cas9. Rekombinantni enzimi mogu se dobiti pomoću racionalnog dizajna, poluracionalnog dizajna i usmjerene evolucije. Europski Parlament je donio četiri uredbe za usklađivanje kriterija za procjenu i odobrenje prehrambenih aditiva, enzima i aroma. Prije stavljanja na tržište, prehrambeni enzim mora proći sigurnosnu provjeru Europske agencije za sigurnost hrane (EFSA).
Abstract (english)
Enzymes have been used in the food industry for decades, and their use in the industry is constantly growing. Enzymes can be extracted from plant and animal sources or obtained through microbial fermentation using either wild-type or genetically modified strains. Microbial enzyme production achieves a higher yield and stability, and it is easier to genetically modify microorganisms in order to obtain the desired enzyme. The use of genetically modified microorganisms enables the expression of enzymes in organisms that would not produce that enzyme. In addition, the production of toxins is limited. Genetic modifications can be obtained by using recombinant enzymes or by genetic modification of the production strain. One of the newer technologies for introducing genetic modifications is CRISPR/Cas9. Recombinant enzymes can be obtained by rational design, semi-rational design, and directed evolution. The European Parliament published four regulations in order to obtain a harmonized safety evaluation and approval of food additives, enzymes and flavourings. Before being placed on the market, a food enzyme must pass a risk assessment by the European Food Safety Agency (EFSA).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:305835
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 on2024-04-19 11:47:55