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master's thesis
Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea
2018. urn:nbn:hr:109:361497
Alilović, Kristina
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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Alilović, K. (2018). Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:361497

Alilović, Kristina. "Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:361497

Alilović, Kristina. "Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:361497

Alilović, K. (2018). 'Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:361497

Alilović K. Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:361497

K. Alilović, "Biovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:361497

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Metadata
TitleBiovalorizacija konopljine pogače nakon obrade s Trametes versicolor i Humicula grisea
Title (english)Biovalorization of hemp seed oil cake after biological treatment with Trametes versicolor and Humicola grisea
AuthorKristina Alilović
MentorMarina Tišma (mentor)
Committee memberSandra Budžaki (predsjednik povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberMirela Planinić (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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kao nusproizvod u procesu proizvodnje ulja hladnim prešanjem nastaje pogača u kojoj zaostaju određene količine ulja, a koja sadrži proteine, vlakna, mineralne tvari i druge sastojke. U ovome radu provedena je biološka obrada konopljine pogače s dva mikroorganizma, Trametes versicolor i Humicola grisea, u uvjetima fermentacije na čvrstim nosačima. Analiziran je kemijski sastav konopljine pogače (udio vlakana, proteina, masti, mineralnih tvari, ukupnog organskog ugljika) prije obrade i nakon deset dana obrade. Svakodnevno su analizirane i koncentracije jednostavnih šećera u vodenim ekstraktima pogača, te su mjerene volumne aktivnosti enzima lipaze. Na temelju dobivenih rezultata zaključeno je da nakon obrade s oba mikroroganizma dolazi do porasta udjela mineralnih tvari, proteina, ukupnog organskog ugljika i vlakana u konopljinoj pogači. No, unatoč tome što je detektirano smanjenje udjela masti, nisu zabilježene vrijednosti volumnih aktivnosti lipaza značajnije za njenu daljnju primjenu. Rezultati analize šećera ukazuju da oba mikroorganizma hidroliziraju saharozu do glukoze i fruktoze, te troše glukozu za svoj rast, te je dokazano da, za razliku od H. grisea, T. versicolor ne metabolizira fruktozu.
Abstract (english)
In the production of cold-pressed oil, a cake is made as a by-product in which certain amount of oil is left behind, but also contains proteins, fibers, minerals and other ingredients. In this work, biological treatment of hemp oil cake has been carried out with two microorganisms, Trametes versicolor and Humicola grisea, using fungal-based solid-state technology. Before and after biological treatment of hemp oil cake, the content of fibers, total proteins, ether extracts, ash and total organic carbon were analyzed. During the treatment, concentration of simple sugars in aqueous extracts of cake as well as volume activity of enzyme lipase were measured. Based on the obtained results, after biological treatment with both microorganisms, it can be concluded that the content of ash, total proteins, total organic carbon and fibers increased. Despite the fact that the content of ether extracts decreased, amounts of lipase significant for its further applications, weren't recorded. The results of sugar analysis suggest that the both microorganisms hydrolyze sucrose to glucose and fructose, and utilize glucose for its growth, whereas it is shown that, unlike H. grisea, T. versicolor doesn't methabolise fructose.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:361497
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
Created on2018-10-05 15:50:30