Obogaćivanje biomase kvasca Saccharomyces cerevisiae ionima bakra

master's thesis

• Title (english): Enrichment of Saccharomyces cerevisiae yeast biomass with copper ions
• Author: Jelena Lazarevski
• 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

Ispitivan je utjecaj dodatka bakar-sulfata na dinamiku alkoholne fermentacije i ugradnju 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 koncentraciji od 15 mg/L neznatno inhibira alkoholnu fermentaciju. Kod iste količine bakar-sulfata u melasnoj podlozi nema inhibicije, što govori da je toksičnost bakra u melasnoj podlozi smanjena zbog vezanja bakra na organske ligande prisutne u melasi. Praćena je i ugradnja iona bakra u stanice kvasca tijekom 24 sata fermentacije u statičkim i semiaerobnim uvjetima. Ugradnja je bolja u statičkim uvjetima fermentacije te na sintetskim podlogama. U statičkim uvjetima maksimalna ugradnja uočena je u 10. satu fermentacije, a u semiaerobnim uvjetima u 6. satu fermentacije. Ugradnja je najveća u eksponencijalnoj fazi rasta i iznosi oko 1,1 mg Cu/g s.tv. u glukoznoj podlozi, oko 1,4 mg Cu/g s.tv. u saharoznoj podlozi te oko 0,9 mg Cu/g s.tv. u melasnoj podlozi u statičkim uvjetima.

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 concentration of 15 mg/L slightly inhibits alcoholic fermentation. With the same amount of the copper sulfate in the molasses medium there in no inhibition, which indicates that the copper toxicity in the molasses medium is reduced due to the binding of copper to the organic ligands present in the molasses. Kinetics of the Cu ions accumulation in yeast cells during 24 h of fermentation in the batch process under static and semiaerobic conditions were monitored. Higher amount of Cu ions was incorporated in the yeast biomass in static conditions, and in glucose and sucrose media. In static conditions the maximum uptake was obtained after 10 h of fermentation, while in semiaerobic conditions the maximum uptake was obtained after 6 h of fermentation. Incorporation is highest in exponential growth phase: around 1,1 mg Cu/g in glucose medium, around 1,4 mg/g in sucrose medium and around 0,9 mg/g in molasses medium in static conditions.

• Keywords: alkoholna fermentacija; bakar; Saccharomyces cerevisiae; ugradnja
• Keywords (english): alcoholic fermentation; copper; incorporation; Saccharomyces cerevisiae
• Language: croatian
• URN:NBN: urn:nbn:hr:159:961334
• 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: 2017-09-13 10:17:55