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master's thesis
Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:300039
Krnić, Mija
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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Krnić, M. (2017). Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:300039

Krnić, Mija. "Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:300039

Krnić, Mija. "Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:300039

Krnić, M. (2017). 'Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:300039

Krnić M. Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:300039

M. Krnić, "Otpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:300039

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Metadata
TitleOtpad iz industrije ulja kao supstrat za proizvodnju lipaze u sintezi biodizela
Title (english)Waste from the oil industry as a substrate for the production of lipase in the synthesis of biodiesel
AuthorMija Krnić
MentorSandra Budžaki (mentor)
Committee memberMarina Tišma (predsjednik povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberTihomir Moslavac (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 country2017-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pogače, kao nusproizvod u proizvodnji hladno prešanog ulja bogat su izvor dušika i ugljika koji je potreban za rast mikroorganizama. U okviru ovoga rada provedena je biološka razgradnja pogače buče i lana u uvjetima fermentacije na čvrstim nosačima (eng. Solid State Fermentations, SSF) s ciljem proizvodnje lipaze. Za biološku razgradnju pogače buče i lana korištene su dvije gljive: Trametes versicolor (gljiva bijelog truljenja) i Humicola grisea. Gljive su uzgajane 20 dana pri čemu je tijekom fermentacije praćen i analiziran udio proteina te volumna i specifična aktivnost lipaze iz proizvedenog ekstrakta. Udio ekstraktibilnih proteina određen je metodom po Bradfordici, a aktivnost testom fiksnog vremena (eng. end-point test) uz supstrat p-nitrofenil palmitat. Najveća određena aktivnost lipaze iznosila je 2,622±2,198 U/mL u ekstraktu nakon 15.-tog dana biološke obrade pogače lana s Humicola grisea. S obzirom na nisku aktivnost lipaze može se pretpostaviti da mikroorganizmi uzgojeni na navedenim pogačama nisu producirali značajnije količine lipaze.
Abstract (english)
Oil seed cake, as a by-product in the production of cold pressed oil, are a good source of nitrogen and carbon that is needed for growth of microorganisms. Within this thesis, the biodegradation of pumpkin and flax oil cakes has been carried out under Solid State Fermentation (SSF) with the aim of producing lipase. Two types of fungus were used for the biodegradation of pumpkin and flax oil cakes: Trametes versicolor (white rotting fungus) and Humicola grisea. Fungi were cultured for 20 days during which fermentation was monitored and analyzed for protein content, volume and specific lipase activity from the produced extract. The amount of extractable proteins was determined by the Bradford method and the activity of produced lipase by the end-point test with the p-nitrophenyl palmitate as a substrate. The highest determined lipase activity was 2,622 ± 2,198 U / mL in the extract after the 15th day of biological treatment of flax oil cake with Humicola grisea. Due to the low lipase activity it can be assumed that the microorganisms, grownt on mentioned oil cakes, did not produce significant amounts of lipase.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:300039
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 on2017-10-23 15:19:51