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master's thesis
Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:756611
Burić, Branimir
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

Burić, B. (2023). Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756611

Burić, Branimir. "Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:756611

Burić, Branimir. "Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:756611

Burić, B. (2023). 'Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:756611

Burić B. Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756611

B. Burić, "Proizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756611

Metadata
TitleProizvodnja šećernih alkohola s pomoću ne-Saccharomyces kvasaca
Title (english)Sugar alcohols production using non-Saccharomyces yeasts
AuthorBranimir Burić
MentorAntonija Trontel (mentor)
MentorNenad Marđetko (pomoć pri izradi, neposredni voditelj)
Committee memberMario Novak (predsjednik povjerenstva)
Committee memberAndreja Leboš-Pavunc (član povjerenstva)
Committee memberBlaženka Kos (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 country2023-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu provedeni su uzgoji kvasaca Yarrowia lipolytica DSM21175, Candida lyxosophila JCM7532 i Scheffersomyces stipitis JCM10742, te kvasca Saccharomyces cerevisiae ZIM3418 s ciljem određivanja koje šećerne alkohole mogu u određenim uvjetima proizvesti. Uzgoji su provedeni u podlogama s glukozom i glicerolom, bez i s dodatkom NaCl-a. Među testiranim kvascima najveće koncentracije eritritola, manitola i maltitola proizveo je kvasac Y. lipolytica DSM2175. U podlozi s glukozom i NaCl-om proizvedeno je 1,19 g L⁻¹ eritritola. U podlozi s glicerolom proizvedeno je 2,32 g L⁻¹ manitola, a u podlozi s glicerolom i NaCl-om proizvedeno je 0,55 g L⁻¹ maltitola i 0,60 g L⁻¹ eritritola. Uzgoji Y. lipolytica DSM2175 u većem mjerilu provedeni su u tzv. „podlozi za proizvodnju eritritola“ i podlozi s kvaščevim ekstraktom, peptonom i glicerolom (YPG) uz dodatak NaCl-a. U „podlozi za proizvodnju eritritola“ proizveden je eritritol, a u YPG podlozi u niskim koncentracijama proizvedeni su eritritol, manitol i maltitol.
Abstract (english)
In this work, yeasts Yarrowia lipolytica DSM21175, Candida lyxosophila JCM7532 and Scheffersomyces stipitis JCM10742, and the yeast Saccharomyces cerevisiae ZIM3418 were cultivated in order to determine which sugar alcohols these yeasts can produce under certain conditions. Cultivations were carried out in media with glucose and glycerol without and with the addition of NaCl. The yeast Y. lipolytica DSM2175 produced the highest concentrations of erythritol, mannitol and maltitol among the tested yeasts. In the medium with glucose and NaCl, it was produced 1.19 g L⁻¹ of an erythritol. In the medium with glycerol, 2.32 g L⁻¹ of mannitol was produced, while in the medium with glycerol and NaCl, 0.55 g L⁻¹ of maltitol and 0.60 g L⁻¹ of erythritol were produced. Cultivations of the yeast Y. lipolytica DSM2175 on a larger scale were carried out in ”erythritol production medium” and yeast extract, peptone, glycerol medium (YPG) with the addition of NaCl. In “erythritol production medium” only erythritol was produced, while in YPG medium erythritol, mannitol and maltitol were produced in relatively low concentrations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:756611
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 on2024-06-14 11:16:14