prikaz prve stranice dokumenta Aerobni i anaerobni celulolitički mikroorganizmi
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undergraduate thesis
Aerobni i anaerobni celulolitički mikroorganizmi
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:249684
Berki, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Berki, I. (2021). Aerobni i anaerobni celulolitički mikroorganizmi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:249684

Berki, Ivana. "Aerobni i anaerobni celulolitički mikroorganizmi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:249684

Berki, Ivana. "Aerobni i anaerobni celulolitički mikroorganizmi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:249684

Berki, I. (2021). 'Aerobni i anaerobni celulolitički mikroorganizmi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:249684

Berki I. Aerobni i anaerobni celulolitički mikroorganizmi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 May 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:249684

I. Berki, "Aerobni i anaerobni celulolitički mikroorganizmi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:249684

Metadata
TitleAerobni i anaerobni celulolitički mikroorganizmi
Title (english)Aerobic and Anaerobic Celulolitic Microorganisms
AuthorIvana Berki
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Celuloza je najviše rasprostranjen ugljikov spoj na Zemlji te je kao takva glavni sastojak organskog otpada, ali i stanične stjenke biljaka i drva. Ovaj organski spoj razgrađuju anaerobni i aerobni celulolitički mikroorganizmi koristeći celulolitičke enzime. Celulolitički enzimi su hidrolitički enzimi odgovorni za razgradnju celuloze na jednostavnije ugljikohidrate. Velik broj mikroorganizama istakao se u razgradnji celuloze, no samo pojedini proizvode značajne količine celulolitičkih enzima. Plijesni iz rodova poput Trichoderma i Chaetomium najviše pridonose proizvodnji celulaza, zatim aktinomicete i bakterije poput Clostridium thermocellumi Clostridium thermosaccharolyticum. Celuloza, hemiceluloza i lignin (glavne komponentne lignoceluloznog materijala) mogu se razgraditi pomoću celulaza do jednostavnijih šećera koji se prevode u korisne biotehnološke proizvode, ali ponekad ostavljaju i štetne posljedice.
Abstract (english)
Cellulose is the most abundant carbon compound on Earth and as such is a major component of organic waste, but also the cell walls of plants and wood. This organic compound is degraded by anaerobic and aerobic cellulolytic microorganisms using cellulolytic enzymes. Cellulolytic enzymes are hydrolytic enzymes responsible for breaking down cellulose into simpler carbohydrates. A large number of microorganisms have distinguished themselves in the decomposition of cellulose, but only some produce significant amounts of cellulolytic enzymes. Molds from genera such as Trichoderma and Chaetomium contribute the most to the production of cellulases, followed by actinomycetes and bacteria such as Clostridiumthermocellum andClostridium thermosaccharolyticum. Cellulose, hemicellulose and lignin (the main components of lignocellulosic material) can be broken down by cellulases into simpler sugars that are translated into useful biotechnological products, but sometimes they also leave harmful consequences.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:249684
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 on2021-09-29 16:12:44