prikaz prve stranice dokumenta Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom
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undergraduate thesis
Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:420176
Stuburić, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Stuburić, M. (2020). Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:420176

Stuburić, Matea. "Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:420176

Stuburić, Matea. "Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:420176

Stuburić, M. (2020). 'Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:420176

Stuburić M. Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:420176

M. Stuburić, "Razvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:420176

Metadata
TitleRazvoj metode za dezintegraciju stanica plijesni Aspergillus flavus kugličnim mlinom
Title (english)Development of a Bead Mill Homogenization Method for the Disintegration of Aspergillus flavus Cells
AuthorMatea Stuburić
MentorTihomir Kovač (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog završnog rada bio je pronaći optimalne parametre za oslobađanje unutarstaničnog sadržaja stanica plijesni Aspergillus flavus NRRL 3251 pomoću kugličnog mlina Omni® Bead Ruptor 12 – Bead Mill Homogenizer. Rezultati uspješnosti procesa praćeni su određivanjem koncentracije proteina, aktivnosti katalaze te koncentracije aflatoksina B1 i B2 u ekstraktu dobivenom nakon dezintegracije stanica kugličnim mlinom pri različitim brzinama (2,1, 4 i 6 m/s) i vremenima (20, 40, 60, 180 i 240 s) trešnje. Iz rezultata proizlazi da je kuglični mlin Omni® Bead Ruptor 12 – Bead Mill Homogenizer primjenjiv na dezintegraciju stanica plijesni A. flavus ukoliko se u epruvete za homogenizaciju volumena 2 ml koje sadrže 0,1 g micelija plijesni, 1 g prethodno ohlađenih staklenih kuglica promjera 0.5 mm ispranih kiselinom i 1 ml ledeno hladnog pufera podvrgnu trešnji pri brzini od 6 m/s tijekom 120 s, ali u šest ciklusa po 20 s uz hlađenje uzorka u ledenoj kupelji između ciklusa homogenizacije.
Abstract (english)
The aim of this study was to find the optimal parameters for the release of intracellular content of Aspergillus flavus NRRL 3251 cells using the Omni® Bead Ruptor 12 – Bead Mill Homogenizer. The results of the process were monitored by determination of the protein concentration, catalase activity and aflatoxin B1 and B2 concentration in the extract obtained after disintegration with a bead mill at different combinations of homogenization speed (2.1, 4 and 6 m/s) and time period (20, 40, 60, 180 and 240 s). The results showed that the Omni® Bead Ruptor 12 - Bead Mill Homogenizer is suitable for A. flavus cells disintegration. The 0.1 g of mycelium, 1 g of precooled acid washed glass beads of 0.5 mm diameter and 1 mL of ice-cold potassium phosphate buffer should be added into 2 mL homogenization tubes and homogenization speed of 6 m/s, during 120 s, in six cycles of 20 s with cooling of the sample in an ice bath between homogenization cycles, needs to be applied.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:420176
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-10-26 08:51:09