Proizvodnja bioetanola iz rogača

undergraduate thesis

• Title (english): Ethanol production from carob pod
• Author: Petra Tišljar
• Mentor: Damir Stanzer (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: 2018-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Glavni način za dobivanje energije je sagorijevanje fosilnih goriva što ima štetan učinak na okoliš. Stoga je potrebno pronaći nove i alternativne izvore energije. U ovom radu se prikazuje mogućnost proizvodnje bioetanola iz rogača alkoholnom fermentacijom. Uspoređuju se različiti tipovi fermentacija te učinak provođenja fermentacije pomoću kvasca Saccharomyces cerevisiase i bakterije Zymomonas mobilis.

Abstract (english)

Fossil fuels are the main source of energy, which has damaging effect on the environment and is not a renewable source of energy. Therefore, it is necessary to find new and alternative energy sources. This paper describes bioethanol production by alcohol fermentation of carob. Various types of fermentation with yeast Saccharomyces cerevisiae and bacteria Zymomonas mobilis are being compared.

• Keywords: fermentacija; bioetanol; rogač; Saccharomyces cerevisiae; Zymomonas mobilis
• Keywords (english): fermentation; bioethanol; carob pod; Saccharomyces cerevisiae; Zymomonas mobilis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:571664
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-10-04 10:13:01