Utjecaj pH vrijednosti na ugradnju iona bakra u stanicu kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije

master's thesis

• Title (english): Influence of the pH value on the incorporation of copper ions in the Saccharomyces cerevisiae yeast cells during the process of the alcoholic fermentation
• Author: Danica Šego
• 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: 2005-04-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Istraživan je utjecaj pH vrijednosti na ugradnju iona bakra u stanice kvasca S. cerevisiae te utjecaj iona bakra na brzinu alkoholne fermentacije. Maksimalna ugradnja iona bakra na melasnoj i saharoznoj podlozi u semiaerobnim i statičkim uvjetima uz dodatak 15 mg/L bakar–sulfata je kod pH=3. Optimalni pH podloge za ugradnju iona bakra u kvaščevu biomasu je 4–5. Šaržni proces s pritokom supstrata uz dodatak 15 mg/L bakar–sulfata inicijalno i periodički te uz dodatak 25 mg/L bakar–sulfata inicijalno nema znatnije inhibicije alkoholne fermentacije. Maksimalna ugradnja iona bakra kod dodatka 15 mg/L bakar-sulfata je u 6. satu fermentacije, a kod dodatka 25 mg/L bakar-sulfata u 8. satu fermentacije.

Abstract (english)

Researched influence of the pH value on the incorporation of copper ions in the Saccharomyces cerevisiae yeast cells, and the influence of copper ions on the kinetics of the alcoholic fermentation. The maximal incorporation of copper ions in the molasses and sucrose medium in the semiaerobic and static conditions with the addition of 15 mg/L of copper sulfate is at the pH=3. The optimal value of the medium for the incorporation of copper ions into the yeast biomass is at the pH=4-5. Fed batch process with the addition of 15 mg/L of copper sulfate initially and periodically, along with the addition of 25 mg/L of copper sulfate initially displays no considerable inhibition of the alcoholic fermentation.

• Keywords: alkoholna fermentacija; bakar; Saccharomyces cerevisiae; pH
• Keywords (english): alcoholic fermentation; copper; Saccharomyces cerevisiae; pH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:598681
• 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 09:23:50