Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi

undergraduate thesis

• Title (english): Fermentation, bacterial nanocellulose synthesis, and antimicrobial activity of kombucha in fermented coconut water
• Author: Vili Nemec
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2018-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Celuloza je fascinantna i obnovljiva prirodna polimerna sirovina koju karakteriziraju izvrsna svojstva poput hidrofilnosti, kiralnosti, biorazgradivosti, širokog spektra svojstava kemijskih modifikacija, te stvaranja različitih morfologija polukristaliničnih vlakana. U ovom je radu istraživan uzgoj kombuche u aerobnim uvjetima tijekom 14 dana fermentacije u kokosovoj vodi, na sobnoj temperaturi, uz dodatak različitih koncentracija saharoze. Praćene su promjene pH vrijednosti, koncentracije etanola, octene, glukonske i mliječne kiseline, kao i prinos bakterijske nanoceluloze (BNC). Istraživana je kinetika otpuštanja vode iz sintetizirane BNC, a rezultati su potvrdili da su uzorci pogodni za ublaživanje rana. Antimikrobna aktivnost je BNC testirana je na bakterijama Escherichia coli, Staphylococcus aureus, Salmonella typhimurium i Bacillus subtilis, te kvascu vrste Candida albicans. Uočena je antimikrobna aktivnost kombuche na bakterije, no ne i na kvasac Candida albicans.

Abstract (english)

Cellulose is a fascinating and sustainable natural polymeric raw material characterized by exciting properties such as hydrophilicity, chirality, biodegradability, broad chemical-modifying capacity, and the formation of different semicrystalline fibre morphologies. This work studies cultivation of kombucha in aerobic conditions over a period up to 14 days of fermentation in coconut water, at room temperature with different sucrose concentrations added. Changes in pH value, ethanol, acetic acid, gluconic acid, and lactic acid were observed, as well as yield of bacterial nanocellulose (BNC). The water release rate (WRR) were investigated, and the results supported its anticipated use as antimicrobial wound dressing material. The antimicrobial activity of BNC was tested against bacteria Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Bacillus subtilis, as well as yeast Candida albicans. Antimicrobial activities were observed in the fermented samples against all the investigated bacteria strains, but Candida albicans was not inhibited by kombucha.

• Keywords: kombucha; organske kiseline; bakterijska nanoceluloza; kinetika otpuštanja vode; antmikrobna aktivnost
• Keywords (english): Kombucha; Organic acids; Bacterial nanocellulose; Water release kinetics; Antimicrobial activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:937205
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-12 08:00:27