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Usporedba kinetike sinteze bakterijske nanoceluloze uzgojem u kompleksnim i kemijski definiranim hranjivim podlogama

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  • Title:
    Usporedba kinetike sinteze bakterijske nanoceluloze uzgojem u kompleksnim i kemijski definiranim hranjivim podlogama
  • Author: Hranić, Ivana
  • Subjects: BIOTEHNIČKE ZNANOSTI ; Biotehnologija
  • Description: Bakterijska nanoceluloza (BNC) je fascinantna i održiva prirodna polimerna sirovina, koju karakteriziraju izvrsna svojstva, kao što su hidrofilnost, biorazgradivost, velika sposobnost kemijske modifikacije, te sposobnost oblikovanja različitih polukristaliničnih morfologija. Opsežno su istraženi različiti uvjeti rasta, ovisno o sastavu hranjivih podloga, vremenu uzgoja, volumenu inokuluma, površini i volumenu hranjivih podloga, kako bi se maksimizirao prinos BNC proizvedene pomoću kombuche tijekom 12 dana fermentacije zaslađenog bijelog čaja u aerobnim uvjetima (50 do 110 g/L saharoze), i u Hestrin-Schramm hranjivoj podlozi (HS) koja je sadržavala različite koncentracije glukoze, galaktoze, fruktoze (1-5 % tež/vol), i glicerola (1-5 % vol/vol) kao izvora ugljika.. Praćene su promjene pH vrijednosti, nastajanje organskih kiselina (octene i glukonske), etanola i prinos BNC. Smanjenje pH vrijednosti posljedica je simbiotičko-metaboličkih aktivnosti osmofilnih kvasaca i bakterija octene kiseline i nastajanja organskih kiselina. Debljina i prinos BNC se povećavala tijekom fermentacije, ovisno o porastu površine i dubine hranjive podloge. Uzorci su analizirani FT-IR spektroskopijom te je utvrđeno da su svi imali veći postotak kristaliničnosti. Uočena je antimikrobna aktivnost BNC prema bakterijama Salmonella typhimurium, Esherichia coli, Pseudomonas sp.i kvascu Candida albicans, ali ne i prema bakteriji Vibrio cholerae. Bacterial nanocellulose (BNC) is a fascinating and sustainable natural polymeric raw material characterized by exciting properties such as hydrophilicity, biodegradability, broad chemical-modifying capacity, and the formation of different semicrystalline fiber morfologies. An extensive matrix of different growth conditions including media, incubation time, inoculum volume, surface area and media volume were investigated in order to maximize the yield of BNC produced by Kombucha in aerobic conditions over a period up to 12 days of fermentation in sucrose-sweetened white tea (50 to 110 g/L), and in Hestrin-Schramm based media (HS) containing glucose, galactose, fructose (1-5 % w/v), and glycerol (1-5 % v/v) as carbon source. Changes in pH value, the formation of organic acids (acetic and gluconic), ethanol and BNC yield were observed. Altering in pH was due to the symbiotic metabolic activity of osmophilic yeast and acetic acid bacteria and declined with the formation of organic acids. The BNC thickness and yield increased with fermentation time and correspondingly with the increase of surface area and depth of media. Analyzing samples by FT-IR spectroscopy, it was detected that all samples had a higher percentage of crystallinity. Antimicrobial activity was observed against bacteria Salmonella typhimurium, Esherichia coli, Pseudomonas sp., and yeast Candida albicans, but not against the bacterium Vibrio cholerae.
  • Publisher: Sveučilište u Zagrebu. Prehrambeno-biotehnološki fakultet. Zavod za biokemijsko inženjerstvo. Laboratorij za biokemijsko inženjerstvo, industrijsku mikrobiologiju i tehnologiju piva i slada
  • Creation Date: 2019
  • Language: Croatian
  • Source: DABAR Digital Academic Archives and Repositories
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