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Study of intermediate compound in yeast fermentation of raffinose and melibiose

dc.contributor.advisorPejin, Dušanka
dc.contributor.otherJakovljević, Jovan
dc.contributor.otherPejin, Dušanka
dc.contributor.otherStojanović, Milorad
dc.contributor.otherPeričin, Draginja
dc.creatorMarkov, Siniša
dc.date.accessioned2021-02-25T14:52:58Z
dc.date.available2021-02-25T14:52:58Z
dc.date.issued1996-12-26
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija153751164185132.pdf?controlNumber=(BISIS)71438&fileName=153751164185132.pdf&id=11972&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/record.jsf?recordId=71438&source=NaRDuS&language=srsr
dc.identifier.urihttps://nardus.mpn.gov.rs/handle/123456789/17911
dc.description.abstractApstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR). Analizom podloge iz standardizovanog fiziološkog testa fermentacije rafinoze primenom HPTLC metode, utvrđeno je da se u podlozi javlja jedinjenje sa retencijom većom od rafinoze, dok svi konstituenti rafinoze imaju manju retenciju. Za nastajanje takvog jedinjenja tokom testa fermentacije rafinoze i njenih konstituenata kvascima nije bilo literatume potvrde. Ispitivano je kod kojih kvasaca i kod fermentacije kojih ugljenih hidrata se u podlozi javlja ispitivano jedinjenje. Zatim je ispitivana veza određenih parametara procesa fermentacije sa nastajanjem zapaženog jedinjenja. Pored toga, ispitivanom jedinjenju su, nakon izolovanja iz fermentacione podloge i prečišćavanja radi dobijanja čiste supstance, određeni neki elementi strukture. Utvrđeno je da se samo kod kvasaca koji imaju fiziološko svojstvo fermentacije celog molekula rafinoze i svojstvo fermentacije melibioze tokom procesa javlja ispitivano jedinjenje i da je ono intermedijer metabolizma. Činioci značajni za proces fermentacije - inokulum (količina i podloge za njegovu pripremu), sastav podloge (sadržaj rafinoze i melibioze, kao i različiti izvori azota) i uslovi gajenja, varirani u odnosu na standardizovani fiziološki test fermentacije, ne prouzrokuju promenu kvalitativnog sastava jedinjenja u podlozi tokom fermentacije rafinoze i melibioze. Dakle, ispitani intermedijer je uvek prisutan u podlozi. Na povećanje njegovog sadržaja u podlozi utiče dodatak galaktoze tokom fermentacije rafinoze. Najveća koncentracija ispitivanog intermedijera (0,87 mg/ml) je trećeg dana fermentacije melibioze, odnosno drugog dana fermentacije rafinoze (1,48 mg/ml). Sadržaj ispitivanog intermedijera na kraju procesa fermentacije rafinoze je 6 puta veći nego kod melibioze (1,04 prema 0,17 mg/ml). Ispitivani intermedijer je redukujući ugljeni hidrat molekulske mase 504 što odgovara trisaharidima. Konstituenti ovog jedinjenja su glukoza i galaktoza koje su povezane najverovatnije a-tipom veze.sr
dc.description.abstractAbstract was processed by technology for Optical character recognition (OCR). Analyzing the media from standardized physiological test for raffinose fermentation by means of HPTLC method, the appearance of a compound was registered with retention higher than that of raffinose or its constituents indicating also smaller retentions. No literature data were found for the formation of such a compound during fermentation tests for raffinose and its constituents. It was investigated which yeast will indicate formation of the investigated compound in the course of fermentation as well as which carbohydrate during its fermentation will indicate the presence of this compound. Further investigation included correlation of particular parameters known as significant for the process of fermentation, with the appearance of the noticed compound. Moreover, some structural elements were also determined for the investigated compound, after isolation from fermentation media and purification in order to obtain pure substance. It was proved that the investigated compound appeared just with the yeasts physiologically characterized by fermentation of entire molecule of raffinose as well as melibiose in the course of fermentation. Ibis compound proved to be an intermediate compound of metabolism. Parameters significant for the process of fermentation - inoculum (size and media for its growth), media composition (content of raffinose and melibiose as different nitrogen source) and the condition of incubation, exchanged from the standardized physiological test of fermentation, didn't change qualitatively the compound composition in the media during raffinose and melibiose fermentation. Therefore, it is obvious that the investigated intermediate compound was present constantly in the media. Its content is effected by the addition of galactose in the course of raffinose fermentation. The highest concentration (0.87 mg/ml) of the investigated compound was registered on the third day of melibiose fermentation, i.e. the second day of raffinose fermentation (1.48 mg/ml). Content of the investigated intermediate compound at the end of raffinose fermentation was six limes higher than of melibiose (1.04 in relation to 0.17 mg/ml). The investigated intermediate compound proved to be the reduced carbohydrate with molecular mass of 504 corresponding to trisaccharides. Constituents of this compound, glucose and galactose are probably connected by a-type of bonds.en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceУниверзитет у Новом Садуsr
dc.subjectfermentacijasr
dc.subjectFermentationen
dc.subjectraffinoseen
dc.subjectmelibioseen
dc.subjectyeasten
dc.subjectrafinozasr
dc.subjectmelibiozasr
dc.subjectkvascisr
dc.titleIzučavanje intermedijera u fermentaciji rafinoze i melibioze kvascimasr
dc.title.alternativeStudy of intermediate compound in yeast fermentation of raffinose and melibioseen
dc.typedoctoralThesisen
dc.rights.licenseBY-NC-ND
dcterms.abstractПејин, Душанка; Стојановић, Милорад; Перичин, Драгиња; Пејин, Душанка; Јаковљевић, Јован; Марков, Синиша; Изучавање интермедијера у ферментацији рафинозе и мелибиозе квасцима; Изучавање интермедијера у ферментацији рафинозе и мелибиозе квасцима;
dc.identifier.fulltexthttps://nardus.mpn.gov.rs/bitstream/id/68547/Disertacija.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_17911


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