Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije

master's thesis

• Title (english): Incorporation of the copper into the yeast cell Saccharomyces cerevisiae during the alcholic fermentation
• Author: Anita Medved
• Mentor: Vesna Stehlik-Tomas (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2004-12-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ispitivan je utjecaj dodatka bakar-sulfata na dinamiku alkoholne fermentacije i ugradnje iona bakra u kvaščeve stanice, na glukoznoj, saharoznoj i melasnoj podlozi, u statičkim i semiaerobnim uvjetima. Dodatak bakar-sulfata u glukoznu i saharoznu podlogu u koncentracijama do 10 mg/L, ne djeluju inhibitorno na rast, a koncentracije bakar-sulfata do 50 mg/L ne uzrokuju inhibiciju alkoholne fermentacije u statičkim i semiaerobnim uvjetima. Te vrijednosti su za melasnu podlogu znatno veće, što govori da je toksičnost bakra u melasnoj podlozi, pri istim uvjetima, smanjena. Ugradnja iona bakra u stanice kvasca S. cerevisiae dodatkom bakar-sulfata u statičkim i semiaerobnim uvjetima u glukoznu, saharoznu i melasnu podlogu, veća je što je veća koncentracija dodanog bakar-sulfata u podlogu. Ugradnja je najveća u eksponencijalnoj fazi rasta i iznosi oko 2,3 mg Cu/g s.tv. u glukoznoj i saharoznoj podlozi, a oko 1,3 mg Cu/g s.tv. u melasnoj podlozi u statičkim uvjetima. Nakupljanje završava nakon osam do deset sati fermentativnog procesa.

Abstract (english)

The influence of added copper-sulfate on kinetic of alcoholic fermentation and incorporation of copper ions in yeast cell was studied on a glucose, sucrose and molasses medium, in static and semiaerobic conditions. The addition of copper-sulfate in glucose and sucrose medium in concentrations up to 10 mg/L, does not effect inhibition of growth yeast biomass in static and semiaerobic conditions and the concentrations of copper-sulfate added in glucose and sucrose medium up to 50 mg/L does not effect inhibition of alcoholic fermentation in the static and semiaerobic conditions.The values are highest for molasses medium, which shows that a toxicity of copper is decreased in molasses medium, in the same conditions. Incorporation of copper ions in yeast cell Saccharomyces cerevisiae in static and semiaerobic conditions, in glucose, sucrose and molasses medium is higher when the concentration of additional copper-sulfate in medium is higher. Incorporation is highest in exponencial phase of growth: 2,3 mg Cu/g in glucose and sucrose medium and 1,3mg Cu/g in molasses medium in static conditions. Incorporation is finished after eight to ten hours of fermentation.

• Keywords: bakar; fermentacija; Saccharomyces cerevisiae; toksičnost; ugradnja
• Keywords (english): copper; fermentation; incorporation; Saccharomyces cerevisiae; toxicity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:970543
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-13 07:36:49