prikaz prve stranice dokumenta Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice
  Download
PDF 1.68 MB
master's thesis
Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:009034
Klarić, Elena
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

Klarić, E. (2024). Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:009034

Klarić, Elena. "Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:009034

Klarić, Elena. "Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:009034

Klarić, E. (2024). 'Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:009034

Klarić E. Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:009034

E. Klarić, "Karakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:009034

Metadata
TitleKarakterizacija bakterijske nanoceluloze dobivene fermentacijom kombuche u kemijski definiranim podlogama i podlogama s dodatkom kore lubenice
Title (english)Characterization of bacterial nanocellulose obtained by fermentation of kombucha in chemically defined media and media with the addition of watermelon rind
AuthorElena Klarić
MentorSunčica Beluhan (mentor)
Committee memberKsenija Markov (predsjednik povjerenstva)
Committee memberMirela Ivančić Šantek (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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Bakterijska nanoceluloza (BNC), u usporedbi s biljnom celulozom, predstavlja relativno čisti oblik celuloze koji posjeduje određena jedinstvena i superiorna strukturna, fizikalno-kemijska i mehanička svojstva. Iako posjeduju identičnu molekularnu strukturu, BNC ima bolju biokompatibilnost, poroznost, čistoću, polimerizaciju, vlačnu čvrstoću, kapacitet zadržavanja vode i mogućnost reciklacije (biorazgradivost). Komagateibacter xylinus uzgajana je na 3 standardne Hestrin- Schramm (HS) podloge u promijenjenom sastavu ugljika; glukoza, fruktoza i saharoza te na kompleksnoj podlozi od kore lubenice (KL). Debljina i prinos BNC povećavala se tijekom fermentacije, ovisno o površini i dubini hranjive podloge. Morfološke strukture BNC pelikula analizirane su pomoću skenirajuće elektronske mikroskopije (SEM). Uzorci su analizirani FT-IR spektroskopijom te je utvrđeno da su svi imali visoki postotak kristaliničnosti. WHC BNC sintetizirane u KL podlozi pokazao je najveću sposobnost zadržavanja vode dok su vrijednosti WRR nakon 72 sata bile potpuno jednake za BNC iz HS-Glc i HS Sah, a niže za BNC iz HS-Fru i KL.
Abstract (english)
Bacterial nanocellulose (BNC), compared to plant cellulose, represents a relatively pure form of cellulose that possesses certain unique and superior structural, psycho- chemical and mechanical properties. Although they have an identical molecular structure, BNC has better biocompatibility, porosity, purity, polymerization ability, tensile strength, water retention capacity and recyclability (biodegradability). Komagateibacter xylinus was grown on 3 standard Hestrin-Schramm (HS) mediums prepared in a changed carbon composition; glucose, fructose and sucrose as well as on a complex medium obtained from watermelon rind (WR). The thickness and yield of BNC increased during fermentation, depending on the surface and depth of the nutrient medium. The morphological structures of the produced BNC pellicles were analyzed using scanning electron microscopy (SEM). The samples were analyzed by FT-IR spectroscopy and it was determined that they all had a high percentage of crystallinity. WHC BNC synthesized in WR substrate showed the highest water retention capacity, while WRR values, after 72 hours, were exactly the same for BNC from HS-Glc and HS-Sah, and lower for BNC from HS-Fru and WR.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:009034
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 on2024-10-17 12:08:29