Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge

master's thesis

• Title (english): Thermal inactivation of Brettanomyces/Dekkera yeast and specific selective medium development
• Author: Martina Koričan
• Mentor: Frane Delaš (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: 2009-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu su provedena istraživanja termičke inaktivacije kvasaca roda Brettanomyces/Dekkera. Proučavan je utjecaj temperature od 50˚C, 55˚C i 60˚C, na mješovitu kulturu kvasca dobivenu submerznom propagacijom. Istraživanje je pokazalo da temperature 50˚C i 55˚C ne utjeću znatno na inaktivaciju, dok je pri 60˚C došlo do inaktivacije mješovite kulture kvasca iz roda Brettanomyces. D-vrijednosti su pokazale da se povećanjem temperature smanjuje rezistentnost kvasaca. Drugi dio istraživanja je obuhvatio razvoj specifične selektivne podloge za izolaciju i identifikaciju kvasaca Brettanomyces/Dekkera iz različitih uzoraka vina. Podloga sadržava inhibitore koji spriječavaju rast kontaminanata. Protiv bakterijskog rasta korišten je ampicilin (10,0 mg/ L), a za suzbijanje Saccharomyces vrsta cikloheksimid (30,0 mg/L). Kao dodatni marker detekcije odabrana je p-kumarinska kiselina koju kvasac Brettanomyces koristi u sintezi 4-etilfenola.

Abstract (english)

This study describes methods foe thermal inactivation of Brettanomyces/Dekkera yeasts. Maine parte of research was determination of temperature influence (50˚C,55˚C,60˚C) on mixed yeast culture grown by submersed propagation. Results proved that 60˚C temperature has a major role in Brettanomyces/Dekkera yeasts culture inactivation, when lover temperatures (50˚C and 55˚C) show no significance. D values folowed during the proces show that greater temperature lowers the yeast resistance. Other part of the reasearch was development of selective medium for identification and isolation of Brettanomyces/Dekkera yeasts from different wine samples. Medium includet inhibitors that prevented the contaminant growth. Ampicylin (10,0 mg/L) was used for antibacterial effect and cycloheximide (30,0 mg/L) for inhibiting the growth of Saccharomyces spp. For aditional detection mark, p-coumaric acid was used as an indicator for 4-ethylphenol synthesis.

• Keywords: Brettanomyces; kvasac; selektivna podloga; termička inaktivacija; vino
• Keywords (english): Brettanomyces; selective medium; thermal inactivation; yeast; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:006267
• 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: 2017-08-30 10:50:34