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Title:ŠTUDIJA VPLIVA SUPERKRITIČNEGA OGLJIKOVEGA DIOKSIDA NA PREŽIVETJE KVASOVK IZ SACCHAROMYCES CEREVISIAE
Authors:Ajtnik, Maja (Author)
Leitgeb, Maja (Mentor) More about this mentor... New window
Primožič, Mateja (Co-mentor)
Files:.pdf UNI_Ajtnik_Maja_2009.pdf (3,63 MB)
MD5: F72F579BC899A49057CCE4BFA6A8A584
 
Language:Slovenian
Work type:Undergraduate thesis (m5)
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Saccharomyces cerevisiae sodi v razred kvasovk, ki spadajo v kategorijo gliv. V nasprotju z Escherichia coli in ostalimi bakterijami ima S. cerevisiae celično jedro in citoplazmatske organele. S. cerevisiae je prvi eukariot, ki so mu določili genom in predstavlja odličen modelni sistem za proučevanje višjih eukariotov. Zadnjih dvajset let se zgoščeni ogljikov dioksid (CO2) pogosto uporablja kot alternativa za netermično pasterizacijo hrane v prehrambeni industriji. Tako je hrana določen čas v kontaktu s sub- ali superkritičnim CO2 (SC CO2) kar lahko posledično povzroči inhibicijo rasti mikroorganizmov. SC CO2 pa lahko služi tudi kot topilo za ekstrakcijo intracelularnih komponent iz mikrobnih celic ali za izolacijo produktov iz reakcijske zmesi pri proizvodnji biomase. Karakteristike ekstrakcije s SC CO2 sovpadajo s pogoji biotehnološke proizvodnje: blaga temperatura, netoksičnost, dobra selektivnost in čisti produkti (brez prisotnosti topila).
Keywords:S. cerevisiae, visok tlak, ekstrakcije, superkritični ogljikov dioksid …
Year of publishing:2009
Publisher:[M. Ajtnik]
Source:Maribor
UDC:66-987:582.282.23(043.2)
COBISS_ID:13338646 New window
NUK URN:URN:SI:UM:DK:EZQJX6ZF
Views:3306
Downloads:321
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Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:STUDY OF INFLUENCE OF SUPERCRITICAL CARBON DIOXIDE ON SURVIVAL OF YEASTS FROM SACCHAROMYCES CEREVISIAE
Abstract:Saccharomyces cerevisiae belongs to a class of yeasts, belonging to the fungi. In contrast to Escherichia coli and other bacteria, the S. cerevisiae contains cell nucleus and cytoplasmatic organelles. S. cerevisiae is the first eukaryot, which genome was defined and represents an excellent model system for the study of higher eukaryots. Over the past twenty years, the use of high-pressure carbon dioxide (CO2) is also proposed as an alternative non-thermal pasteurization technique for foods in the food industry. Thus, the food is a limited period of time in contact with the sub- or supercritical CO2 (SC CO2), and may consequently lead to inhibition of growth of microorganisms. SC CO2, however, can also serve as a solvent for the extraction of intracellular components from microbial cells or for isolation of products from the reaction mixture in the production of biomass. The characteristics of SC CO2 extraction fit well with biotechnological production conditions: mild temperatures, lack of toxicity, good selectivity and ultra-pure products (no solvent residues).
Keywords:S. cerevisiae, high pressure, extractions, supercritical carbon dioxide …


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