Autohtona mikrobna populacija i mikotoksini u vinu

master's thesis

• Title (english): Indigenous species and mycotoxins in wine
• Author: Marija Ivančić
• Mentor: Ksenija Markov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-05-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Svrha ovog rada bila je izolacija i identifikacija autohtonih kvasaca iz određenih faza alkoholnog vrenja vina sorte Teran iz vinogorja Zapadna Istra, klasičnim mikrobiološkim i biokemijskim testovima, te određivanje moguće prisutnosti aflatoksina B1 i okratoksina A. Među mikrobnom populacijom kvasci su glavni nosioci alkoholne fermentacije, a kao autohtona mikrobna populacija identificirani su: Saccharomyces cerevisiae, Candida magnoliae, Candida krusei, Stephanoascus ciferrii i Candida galbrata. Analiza mikotoksina provedena je ELISA metodom. U analiziranim uzorcima vina određene su koncentracije aflatoksina B1 u rasponu koncentracija od 0,003 do 0,0335 ng/mL, te okratoksina A u rasponu koncentracija od 0,1 do 1,25 ng/mL.

Abstract (english)

The aim of this thesis was to isolate and identify, using microbiological and biochemical tests, indigenous yeasts in specific phases of alcoholic fermentation of Teran, a red wine produced in West Istrian wine region, as well as to determine the possible presence of aflatoxin B1 and ochratoxin A. Yeasts are the chief agents in alcoholic fermentation in microbial population, and the following were identified as the indigenous microbial population: Saccharomyces cerevisiae, Candida magnoliae, Candida krusei, Stephanoascus ciferrii and Candida galbrata. Number of colonies in these stages of fermentation was also provided. Analysis of mycotoxins were performed by ELISA method. The concentration of ochratoxin A ranged from 0,003 to 0,0335 ng/mL, and of aflatoxin B1 from 0,1 to 1,25 ng/mL.

• Keywords: vino; autohtone vrste kvasaca; aflatoksin B1; okratoksin A
• Keywords (english): wine; indigenous species of yeasts; ochratoxin A; aflatoxin B1
• Language: croatian
• URN:NBN: urn:nbn:hr:159:527982
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 10:19:37