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Šaržni bioproces akumulacije RNK kvasovke Candida utilis : diplomska naloga = Batch bioprocess of RNA accumulation in yeast Candida utilis : graduation thesisRupnik, ErikŠaržni bioproces rasti kvasovke Candida utilis - ZIM 70 za povečano akumulacijo RNK v celicah, je vključeval izbor in optimizacijo gojišča in bioprocesnih parametrov. Na osnovi presejalne metode, ki ... je vključevala štiri različna razmerja C:N (5:1; 10:1; 25:1; 50:1) in začetne pH vrednosti (2; 4; 6; 8) gojišča so bili za bioproces v večjem merilu izbrani naslednji parametri: razmerje C:N 10:1, začetni pH 6, trajanje bioprocesa 12 ur, temperatura 29 °C, pretok zraka 2 vvm in mešanje 250 rpm. Med bioprocesom v 10 l pilotnem bioreaktorju so potekale "on line" in "off line" meritve pH, suhe biomase, RNK, proteinov, O2, CO2, glukoze, dušika in organskih kislin. V bioprocesu rasti kvasovke Candida utilis - ZIM 70 smo iz 38,5 g l-1 glukoze dobili 10,54 g l -1 biomase in 520 mg l -1 RNK v brozgi, ob maksimalni specifični hitrosti rasti 0,39 h-1. Delež proteinov v suhi biomasi je znašal 34%. Kvasovka ima v bioprocesu afiniteto do glukoze (Ks) 2,04 g l-1, pri tem pa porablja 0,14 g glukoze za vzdrževanje osnovnega metabolizma grama kvasnih celic na uro (ms). Specifična hitrost respiracije (qo) je bila 0,2 h-1, v ta namen je potrebno za doseganje Y`x/s 0,27 zagotoviti stopnjo prenosa kisika (OTR) 1400 mg O2 l-1 h -1, da dosežemo produktivnost postavljenega bioprocesa 41,7 mg RNK l-1 h-1.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [E. Rupnik], 1999Language - slovenianCOBISS.SI-ID - 2258040
Author
Rupnik, Erik
Other authors
Batič, Martin |
Klofutar, Cveto
Topics
kvasovke |
Candida utilis |
kultivacija kvasovk |
aerobni šaržni bioproces |
akumulacija RNK |
biomasa |
sestava gojišča |
vpliv pH |
bioprocesni parametri |
ojačevalci arome |
ojačevalci arome |
yeasts |
Candida utilis |
cultivation of yeasts |
aerobic batch bioprocess |
accumulation of RNA |
biomass |
medium composition |
pH influence |
bioprocess parameters |
flavor enhancers |
flavor enhancers
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
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Database name | Field | Year |
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Batič, Martin | 07469 |
Klofutar, Cveto | 00177 |
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