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master's thesis
Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:406627
Popijač, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

Cite this document

Popijač, A. (2023). Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:406627

Popijač, Ana. "Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:406627

Popijač, Ana. "Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:406627

Popijač, A. (2023). 'Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 December 2023, https://urn.nsk.hr/urn:nbn:hr:109:406627

Popijač A. Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2023 December 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:406627

A. Popijač, "Profil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:406627

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TitleProfil polifenolnih spojeva tijekom proizvodnje lignolitičkih enzima uzgojem Trametes versicolor na pivskom tropu
Title (english)Profile of Polyphenolic Compounds During the Production of Lignolytic Enzymes by Cultivation of Trametes versicolor on Brewer's Spent Grain
AuthorAna Popijač
MentorMarina Tišma (mentor)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Thermodynamics and Reaction Engineering)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu pivski trop je korišten kao supstrat za uzgoj Trametes versicolor u uvjetima fermentacije na čvrstim nosačima. Tijekom rasta mikroorganizma, mjerene su aktivnosti lignolitičkih enzima (lakaze, mangan peroksidaze i lignin peroksidaze), koncentracija ukupnih polifenola, flavonoida i proantocijanidina te koncentracija pojedinačnih polifenolnih spojeva. Fermentacija na čvrstim nosačima provedena je pri sljedećim početnim procesnim uvjetima: T= 27 °C, t = 15 dana, m (supstrata) = 30 g, udio vlage = 64,65 %. Gubitak na masi materijala nakon 15 dana fermentacije iznosio je 25,33 %, a pH supstrata bio je u rasponu od 6,14 do 6,82. Najveća volumna aktivnost lakaze postignuta je nakon 8. dana i iznosila je 141,7 U/L. Najveća volumna aktivnost mangan peroksidaze postignuta je nakon 11. dana fermentacije i iznosila je 153,3 U/L. Tijekom fermentacije nije zabilježena proizvodnja enzima lignin peroksidaze. Najveće koncentracije ukupnih flavonoida, proantocijanidina i polifenola postignute su nakon 13. dana fermentacije i iznosile su 1,8293 mg/g s.t. za flavonoide, 0,2373 mg/g s.t. za proantocijanidine i 12,4945 mg/g s.t. za polifenole. U početnom uzorku pivskog tropa detektirana su 2 polifenolna spoja (engeletin i miricetin), a na kraju fermentacije 3 polifenolna spoja (siringinska kiselina, kumarinska kiselina i epikatehin) od ukupno testiranih 5.
Abstract (english)
In this work, brewer’s spent grain was used as a substrate for the cultivation of Trametes versicolor under solid state fermentation conditions. During the growth of microorganisms, the activities of lignolytic enzymes (laccase, manganese peroxidase and lignin peroxidase), the concentration of total polyphenols, flavonoids and proanthocyanidins and the concentration of individual polyphenolic compounds were measured. Solid state fermentation was performed under the following initial process conditions: T= 27 °C, t = 15 days, m (substrate) = 30 g, moisture content = 64.65 %. The mass loss of the material after 15 days of fermentation was 25.33%, and the pH of the substrate ranged from 6.14 to 6.82. The highest volume activity of laccase was reached after the 8th day of fermentation and was 141.7 U/L. The highest volume activity of manganese peroxidase was reached after the 11th day of fermentation and was 153.3 U/L. No production of lignin peroxidase enzyme was detected during fermentation. The highest concentrations of total flavonoids, proanthocyanidins and polyphenols were reached after the 13th day of fermentation and were 1.8293 mg/g d.w., 0.2373 mg/g d.w and 12.4945 mg/g d.w. for flavonoids, proanthocyanidins and polyphenols, respectively. In the initial sample of brewer’s spent grain, 2 polyphenolic compounds (engeletin and myricetin) were detected, while at the end of fermentation 3 polyphenolic compounds (syringic acid, t-coumaric acid and epicatechin) were detected out of 5 tested polyphenolic compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:406627
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Public notePomoć pri izradi: Anđela Matić, mag.ing.proc.
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2023-10-04 06:10:50

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