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undergraduate thesis
Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:261758
Bis, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Cite this document

Bis, A. (2017). Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:261758

Bis, Ana. "Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:261758

Bis, Ana. "Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:261758

Bis, A. (2017). 'Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:261758

Bis A. Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:261758

A. Bis, "Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:261758

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TitlePorast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi
Title (english)Increase in biomass of amylolytic lactic acid bacterium Lactobacillus amylovorus DSM 20531T during batch cultivationon maltose at suboptimal temeprature
AuthorAna Bis
MentorAnita Slavica (mentor)
GranterUniversity 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 country2017-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Amilolitička bakterija mliječne kiseline Lactobacillus amylovorus DSM 20531T pri suboptimalnoj temperaturi, konstantnoj pH vrijednosti i bez aeracije tijekom šaržnog uzgoja može koristiti maltozu kao izvor ugljika i energije i rasti u odabranim uvjetima. Porast bakterijske biomase može se pratiti određivanjem optičke gustoće izuzete suspenzije kao i prvog razrjeđenja ove suspenzije. Iz dobivenih rezultata procijenjeno je trajanje faza rasta ovog soja kao i specifična brzina rasta. Optička gustoća u skladu je sa podacima dobivenim za koncentraciju suhe tvari bakterijske biomase kao i rezultatima određivanja broja stanica u određenom volumenu suspenzije. Tradicionalne metode za praćenje porasta bakterijske biomase, određivanje faza rasta i procjenu nekih parametara, kao što je specifična brzina rasta bakterijskog soja, pouzdane su i u međusobnom skladu, naročito tijekom eksponencijalne faze rasta radnog mikroorganizma i to u laboratorijskom mjerilu. Na temelju ovih rezultata može se planirati uzgoj ovog potencijalnog industrijskog soja u većem mjerilu uz primjenu ovih metoda.
Abstract (english)
Amylolytic lactic acid bacterium Lactobacillus amylovorus DSM 20531T can use maltose as carbon and energy source during batch cultivation that was carried out at suboptimal temperature, constant pH value and without aeration. Increase in bacterial biomass can be followed by determination of optical density of whithdrawn suspension or its dilution. Obtained results were used in estimation of duration of growth phases as well as for estimation of specific growth rate of L. amylovorus DSM 20531T. Optical density values are in agreement with data obtained by determination of dry weight biomass concentration and number of bacterial cells in defined volume of the suspension. Traditional methods for monitoring of the bacterial biomass increase, estimation of the growth phases duration and other parameters of relevance, e.g. specific growth rate, are reliable and in agreement between each other, especially during exponentialy growth phase of strain when employed at laboratory scale. Based on obtained results it is possible to plan further cultivation experiments of this potential industrial strain at higher scale with implementation of tested methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:261758
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-07-06 06:28:37

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