prikaz prve stranice dokumenta Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala
Access restricted to students and staff of home institution
master's thesis
Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:273214
Varga, Lana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Varga, L. (2012). Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga, Lana. "Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga, Lana. "Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga, L. (2012). 'Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga L. Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:273214

L. Varga, "Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:273214

Metadata
TitlePermeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala
Title (english)Permeabilization of Saccharomyces cerevisiae cell wall by various organic solvents
AuthorLana Varga
MentorMirela Planinić (mentor)
MentorMarina Tišma (mentor)
Committee memberSrećko Tomas (predsjednik povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2012-02-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istražen je utjecaj različitih vrsta otapala ili smjese otapala puferskih otopina, organskih otapala (etanola i toluena) i detergenata na proces permeabilizacije stanične stijenke kvasca Saccharomyces cerevisiae. Istražen je utjecaj vremena na proces permeabilizacije stanične stijenke kvasca Saccharomyces cerevisiae. Uspješnost procesa permeabilizacije kvasca praćena je mjerenjem aktivnosti enzima katalaze i invertaze, te mjerenjem koncentracije proteina. Dobiveni rezultati su uspoređeni s pokusima u kojima je za proces razbijanja stanične stijenke korišten ultrazvuk.
Abstract (english)
In this paper the effects of different types of solvents or solvent mixtures, buffer solution, organic solvents (ethanol and/or toluene) as well as detergents were closely examined on the permeabilization of yeast Saccharomyces cerevisiae cell wall. Also, it is examined the influence of time on Saccharomyces cerevisiae cell wall permeabilization. The efficiency of yeast permeabilization was monitored by measuring the enzyme activity of catalase and invertase and measuring the protein concentration. Those results are compared with the results of experiments od cell wall degradation by ultrasound.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:273214
ProjectNumber: 113-1130471-0338
Title: Modeliranje i simuliranje procesa sušenja i ekstrakcije u proizvodnji hrane
Title: Modelling and simulation of drying and extraction processes in food processing
Leader: Srećko Tomas
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 14:37:53