prikaz prve stranice dokumenta Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala
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master's thesis
Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala
2012. urn:nbn:hr:109:273214
Varga, Lana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Cite this document

Varga, L. (2012). Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga, Lana. "Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga, Lana. "Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga, L. (2012). 'Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 November 2022, https://urn.nsk.hr/urn:nbn:hr:109:273214

Varga L. Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2022 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:273214

L. Varga, "Permeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:273214

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Metadata
TitlePermeabilizacija stanične stjenke kvasca Saccharomyces cerevisiae pomoću različitih organskih otapala
Title (english)Permeabilization of Saccharomyces cerevisiae cell wall by various organic solvents
AuthorLana Varga
MentorMirela Planinić (mentor)
MentorMarina Tišma (mentor)
Committee memberSrećko Tomas
Committee memberMirela Planinić
Committee memberMarina Tišma
Committee memberIvica Strelec
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2012-02-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istražen je utjecaj različitih vrsta otapala ili smjese otapala puferskih otopina, organskih otapala (etanola i toluena) i detergenata na proces permeabilizacije stanične stijenke kvasca Saccharomyces cerevisiae. Istražen je utjecaj vremena na proces permeabilizacije stanične stijenke kvasca Saccharomyces cerevisiae. Uspješnost procesa permeabilizacije kvasca praćena je mjerenjem aktivnosti enzima katalaze i invertaze, te mjerenjem koncentracije proteina. Dobiveni rezultati su uspoređeni s pokusima u kojima je za proces razbijanja stanične stijenke korišten ultrazvuk.
Abstract (english)
In this paper the effects of different types of solvents or solvent mixtures, buffer solution, organic solvents (ethanol and/or toluene) as well as detergents were closely examined on the permeabilization of yeast Saccharomyces cerevisiae cell wall. Also, it is examined the influence of time on Saccharomyces cerevisiae cell wall permeabilization. The efficiency of yeast permeabilization was monitored by measuring the enzyme activity of catalase and invertase and measuring the protein concentration. Those results are compared with the results of experiments od cell wall degradation by ultrasound.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:273214
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 14:37:53