prikaz prve stranice dokumenta Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina
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master's thesis
Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. urn:nbn:hr:159:415107
Šerković, Dubravka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

Cite this document

Šerković, D. (2009). Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:415107

Šerković, Dubravka. "Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:415107

Šerković, Dubravka. "Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:415107

Šerković, D. (2009). 'Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:415107

Šerković D. Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:415107

D. Šerković, "Dinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:415107

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Metadata
TitleDinamika rasta i metaboličke karakteristike Brettanomyces spp. izolata iz vina
Title (english)Growth dynamics and metabolic characteristics of Brettanomyces spp. isolated from wine
AuthorDubravka Šerković
MentorFrane Delaš (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2009-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kvasci roda Brettanomyces predstavljaju značajan problem svjetskoj industriji vina, pogotovo vinima sa zaostalim neprevrelim šećerom i vinima nedovoljno zaštićenima sumpornim dioksidom. Proučavan je utjecaj povećane koncentracije glukoze (više od 2 g/L) i povećane koncentracije sumpornog dioksida (60 mg/L slobodnog SO2) s pet različitih izolata Brettanomyces spp. kvasca iz vina, s obzirom na proizvodnju nepoželjnih sekundarnih metabolita. Kao markeri kontaminacije odabrani su 4-etilfenol, 4-etil gvajakol i octena kiselina. Tri mjeseca pratilo se preživljavanje u vinu, a na kraju pokusa je određena koncentracija odabranih markera. Istraživanje je pokazalo da među sojevima postoje određene razlike u preživljavanju i sintezi odabranih sekundarnih metabolita. Glukoza je bila stimulirajući faktor, kako kod rasta, tako i pri sintezi sekundarnih metabolita. Izolati su pokazali određenu osjetljivost na SO2, ali prisutna količina sumpornog dioksida nije uspjela suzbiti proliferaciju Brettanomyces kvasaca, vjerojatno zbog velike početne koncentracije stanica, čime se umanjuje njegovo antimikrobno djelovanje.
Abstract (english)
Yeasts of the genus Brettanomyces represent a significant spoilage issue for the global wine industry, especially for wines with elevated levels of unfermented sugars and wines that are insufficiently protected by sulfur dioxide. The aim of this study was to investigate the influence of unfermented sugars (more than 2 g/L of glucose) and high level of sulfur dioxide (60 mg/L free SO2) on growth and production of undesired metabolites of five different Brettanomyces isolates. 4-ethylphenol, 4-ethyl guaiacol and acetic acid were chosen as contamination markers. The survival of the isolates was followed over the period of three months, and final concentrations of chosen markers were determined at the end of the experiment. The study showed certain differences in survival and metabolite production among the isolates. Glucose was a stimulating factor for growth and metabolite production. The isolates showed certain sensitivity towards sulfur dioxide, but the concentration was not sufficient to prevent microbial proliferation, probably due to large initial concentrations, which decrease it's antimicrobial properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:415107
Study programmeTitle: Biotechnology; specializations in: Biochemical Engineering
Course: Biochemical Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-30 10:46:56

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