Utjecaj okratoksina A na fermentacijska svojstva odabranih sojeva kvasaca

master's thesis

• Title (english): Influence of ochratoxin A on the fermentation properties of selected yeast strains
• Author: Anamarija Romac
• Mentor: Ksenija Markov (mentor)
• Committee member: Jadranka Frece (član povjerenstva)
• 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: 2020-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Okratoksin A je sekundarni metabolit plijesni iz rodova Aspergillus i Penicillium, a klasificiran je kao potencijalni ljudski karcinogen. Istraživanja su pokazala da određeni sojevi kvasaca mogu smanjiti koncentraciju OTA u raznim medijima. Unatoč tome, utjecaj OTA na produkte fermentativnog metabolizma kvasaca nije istraživan. Stoga je cilj ovog rada istražiti utjecaj OTA na fermentacijska svojstva odabranih sojeva kvasaca: Saccharomyces cerevisiae (5), Saccharomyces cerevisiae DMSZ, Saccharomyces bayanus (8), Hanseniaspora uvarum i Pichia guilliermondii, kao i na njihov rast. Pomoću tekućinske kromatografije visoke djelotvornosti (HPLC) određeni su fermentativni produkti kvasaca, a sposobnost njihovog rasta ispitana je određivanjem broja živih stanica u prisutnosti OTA u koncentracijama 2, odnosno 4 μg mL-1. Iz dobivenih rezultata može se uočiti kako OTA najmanje inhibira fermentacijsku aktivnost kvasca Saccharomyces cerevisiae DSMZ. Najveći broj živih stanica zabilježen je kod kvasca P. guilliermondii nakon 24 sata uzgoja.

Abstract (english)

Ochratoxin A is a secondary metabolite of molds that belong to Aspergillus and Penicilium genera, and is classified as a potential human carcinogen. Studies have shown that certain strains of yeasts can reduce the concentration of OTA in various media. However, the influence of OTA on the products of fermentative yeast metabolism has not been investigated, therefore the aim of this study is to investigate the influence of OTA on fermentation properties of selected yeast strains: Saccharomyces cerevisiae (5), Saccharomyces cerevisiae DMSZ, Saccharomyces bayanus (8), Hanseniaspora uvarum and Pichia guilliermondii, as well as on their growth. Yeast fermentation productswere determined by high performance liquid chromatography (HPLC), and their growth ability was examined by determining the number of living cells in the presence of OTA at concentrations of 2 and 4 μg mL-1. From the obtained results it can be noticed that OTA least inhibits the fermentation activity of the yeast Saccharomyces cerevisiae DSMZ. The highest number of living cells was recorded in the yeast P. guilliermondii after 24 hours of cultivation.

• Keywords: mikotoksini; okratoksin A; kvasac; fermentacijski produkti
• Keywords (english): mycotoxins; ochratoxin A; yeast; fermentation products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:984391
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-25 09:29:08