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master's thesis
Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:136962
Šelo, Gordana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

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Šelo, G. (2014). Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:136962

Šelo, Gordana. "Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:136962

Šelo, Gordana. "Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:136962

Šelo, G. (2014). 'Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:136962

Šelo G. Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:136962

G. Šelo, "Utjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:136962

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TitleUtjecaj dodatka sirka na aktivnost lakaze tijekom submerznog uzgoja Trametes versicolor
Title (english)Influence of millet addition on laccase activity during submerge cultivation of Trametes versicolor
AuthorGordana Šelo
MentorMarina Tišma (mentor)
Committee memberIvica Strelec
Committee memberMarina Tišma
Committee memberAna Bucić-Kojić
Committee memberMirela Planinić
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 country2014-11-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Trametes versicolor je gljiva bijelog truljenja iz skupine Basidiomycota. Proizvodi različite izvanstanične lignolitičke enzime koji se mogu koristiti u mnogobrojne svrhe. Poznata je po proizvodnji enzima lakaze (benzendiol: kisik oksidoreduktaze EC 1.10.3.2.) koji katalizira oksidaciju supstrata prijenosom elektrona i istovremenom redukcijom kisika u vodu. Lakaze pripadaju skupini metaloenzima i u svom katalitičkom centru sadrže više atoma bakra te djeluju na velik broj različitih supstrata. Submerzni uzgoj gljiva bijelog truljenja u obliku micelijskih peleta obuhvada proizvodnju vedine komercijalno značajnih biotehnoloških produkata. Morfološke karakteristike micelijskih kultura uzgojenih u submerznim uvjetima predstavljaju jedan od ključnih bioprocesnih parametara. Osim uvjeta provedbe procesa i dostupnosti hranjivih tvari, na produktivnost enzima pri uzgoju gljiva bijelog truljenja značajno utječu različiti induktori na način da pospješuju proizvodnju enzima. U ovom radu korištena su dva različita soja Trametes versicolor (TV-6 i AG 613). Uzgoj je proveden submerzno u obliku micelijskih peleta, pri čemu je istražen utjecaj početne koncentracije micelijskih peleta i koncentracije induktora (sirka) na aktivnost lakaze. U pokusima bez dodatka induktora koristedi soj Trametes versicolor TV-6 postignuta je maksimalna aktivnost lakaze 507 U dm-3, dok je sa sojem Trametes versicolor AG 613 postignuta maksimalna aktivnost 256,04 U dm-3. U pokusima sa sirkom koristedi soj Trametes versicolor AG 613, veda volumna aktivnost je postignuta pri višoj koncentraciji sirka (40 g dm-3) i iznosila je 1096,78 U dm-3 u odnosu na nižu koncentraciju sirka (20 g dm-3) gdje je postignuta aktivnost 790,83 U dm-3.
Abstract (english)
Trametes versicolor, a white-rot basidiomycetes, produces different extracellular lignolytic enzymes which can be applied in many application fields. Trametes versicolor is known as fungi that produce enzyme laccase. Laccases (benzenediol: oxygen oxidoreductase, EC 1.10.3.2) catalyze substrate oxidation by electron transfer and simultaneous reduction of oxygen to water. These enzymes are multicopper oxidases and they have ability to oxidaze a broad range of substrates. Submerged cultivation of white rot fungi in the pellet growth form embraced the production of a majority of commercially important products of biotechnology. Morphological characteristics of mycelial submerged cultures represents one of the key bioprocess parameters. Productivity of enzymes during the submerged cultivation is highly influenced by different inducers, meaning that stimulate the production of enzymes. Two different strains of microorganism Trametes versicolor (TV-6 i AG 613) are used in this thesis. The cultivation is carried out in the form of submerged mycelial pellets, whereby the effect of initial concentration of mycelial pellets and inducer (millet) concentration on the activity of laccase was investigated. In experiments without the addition of an inducer volume activity of laccase 507 U dm-3 was achieved using the strain Trametes versicolor TV-6 and 256.04 U dm-3 using the strain AG 613. In experiments with the addition of millet using the strain Trametes versicolor AG 613, higher volume activity (1096.78 U dm-3) was achieved at higher concentration of millet (40 g dm-3), while the smaller concentration of millet (20 g dm-3) resulted with volume activity 790.83 U dm-3.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:136962
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 In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-28 09:37:25