SVIBOR - Papers quoted in CC - project code: 4-07-011
MINISTRY OF SCIENCE AND TECHNOLOGY
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tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr
SVIBOR - Collecting Data on Projects in Croatia
Papers quoted in Current Contents on project 4-07-011
Quoted papers: 5
Other papers: 27
Total: 32
Title: Selection of Saccharomyces Yeast Strain for Industrial
Purpose
- Authors:
- Grba, Slobodan (14222)
- Stehlik-Tomas, Vesna (44734)
Journal: Prehrambeno-tehnol. biotehnol. rev,
ISSN: 0352-9193
Volume: 29
Year: 1991
Pages: from 39 to 41
Number of references: 9
Language: hrvatski
Summary: This paper presents characterization of several strains
ofthe yeast Saccharomyces cerevisiae isolated from samples of active dry
yeast from foreign producers and fresh compressed bakers yeast. After
cultivation on a rotary shaker, all isolated and selected yeast strains
were analysed for biomass yield, fermentation activity and ploidity on the
basis of DNA concentration. As control, a diploid strain of S.cerevisiae
D-7 was used. Although all examined strains showed high yields after
cultivation on glucose and molasses media, strains from samples of active
dry yeast showed higher fermentation activity. on the basis of DNA
determination in yeast biomass it showed that many strains were poliploids
(triploids).
Title: Enhancemenent of biomass and fermentation activity of
surplus brewers yeast in a fed-batch process
- Authors:
- Strel, Biserka
- Grba, Slobodan (14222)
- Marić, Vlado
Journal: Apll. Microbiol. Biotechnol
ISSN: 0175-7598
Volume: 39
Year: 1993
Pages: from 53 to 57
Number of references: 18
Language: engleski
Summary: The growth of surplus brewers yeast in a fed-batch process
was studied with
the aim of increasing the fermentation activity of the yeast cells and of
optimizing the growth conditions: 20 h cultivation at 30 C and pH 5.0-5.5
using beet molasses as substrate, with a regulated feeding rate, showed
satisfactory results. Under the chosen conditions, the final amount biomass
increased more than fivefold, achieving a specific growth rate of 0.1 1/h
and substrate yield coefficient of 0.54 gx 1/g. The increase in
fermentation activity of yeast cills during cultivationcorrelated very
well with the concentration of reduced glutathione, which increased from
1.2 to mgx1/g (dry matter). At the same time the fermentation activity
increased fivefold, which related to the nitrogen content of the yeast
cells. Ethanol formation throughout the cultivation did notexceed 0.5 gx
1/L.
Title: The Influence of Temperature on Production of Organic
Acids in Dough Fermentation with Lactobacillus brevis, Saccharomyces uvarum
and Candida krusei (in Pure and mixed Cultures
- Authors:
- Grba, Slobodan (14222)
- Stehlik-Tomas, Vesna (44734)
- Šehović, Đurđica
- Romac, Saša
Journal: Prehrambeno-tehnol. biotehnol. rev,
Number: 1
ISSN: 0352-9193
Volume: 33
Year: 1995
Pages: from 43 to 46
Number of references: 13
Language: engleski
Summary: The conditions of dough fermentation with L.brevis bacteria
in pure and mixed S.uvarum/C.krusei cultures have been explored in order to
produce optimal quantities of lactic, acetic and other organic acids
capable of improving dough properties. These acids give a more aromatic
flavour to the bread, increase its durability and reduce read crumbling and
deterioration. it was found that dough souring with L.brevis and yield 200
(dough and flour ratio x 100) produced the maximal quantity of lactic acid
when fermentation occured at 30-35 C (0.76 %). In these conditions the
fermentation temperature had no influence on the production of acetic acid.
The greates concentration of acetic and lactic acids were obtained with a
mixed L.brevis/C.krusei culture at 30 C (0.9 % lactic acid, and 0.2 %
acetic acid). The best results in the production of organic acids were
achieved in dough fermentation that was carried out with a mixed
L.brevis/S.uvarum culture. When dough was soured at 25-35 C, concentrations
of i-butyric, valeric, i-valeric and unindentified acids, in addition to
lactic acid (0.7 %) and acetic acid (0.2 %), have also been quantified.
Title: Cultivation of Yeast Candida tropicalis 212 and Candida
utilis 49 in Alfalfa Juice
- Authors:
- Mehak, Milena (51414)
- Lončar, Linda
- Matošić, Srećko (71284)
- Grba, Slobodan (14222)
Journal: Prehrambeno-tehnol. biotehnol. rev,
Number: 1
ISSN: 0352-9193
Volume: 32
Year: 1994
Pages: from 7 to 12
Number of references: 25
Language: engleski
Summary: Alfalfa juice waste product in grain mass processing was
investigatet as nutritive medium for the cultivation of yeast as an animal
feed supplement. The nutritive medium composition was optimized by addition
of molasses which was diluted by juice substitute for water. Both
investigated yeasts Candida tropicalis 212 and Candida utilis 49 exhibited
similar growth and substrate assimilation kinetics (u=0.228 1/h Y x/s=0.614
g/g). To achieve better productivity as well as economy of Candida yeasts
biomass cultivation, the experiments were carried out without steam
sterilization of the nutritive medium. It was only disinfected by sodium
hypochlorite (y=2 g/L). The results obtained indicate the possibility of a
relatively simple and economically favorable production of yeast biomass on
the location of alfalfa plant processing.
Title: Food Technology and Biotechnology in the Development of
the Republic of Croatia
- Authors:
- Grba, Slobodan (14222)
- Lovrić, Tomislav
- Marić, Vlado
Journal: Prehrambeno-tehnol. biotehnol. rev,
Number: 2-3
ISSN: 0352-9193
Volume: 32
Year: 1994
Pages: from 53 to 59
Language: engleski
Summary: A number of fundamental guidelines are critical in
outlining the role of food technology in Croatia: general trends in the
production and distribution of food, medicines, and biologically active
substances in production, techological and natural enviroment, as well as
specific of the present situation and orientation in future development of
Croatia. It is expcted that food technology and biotechnology in
particular, the development of which is gaining in importance worldwide,
will ocupy an appropriate place in development strategy of Croatia, since
the priorities of that strategy include food prodction, bioprocesses and
inviromental protection. Processing of agricultural products is very
important for overall efficiency of agricultural production, for increased
valorization of those products, for ensuring supply of quality and
inexpensive food and for export of specific food and biotechnological
products. In order to achieve these goals strict production morms must be
satisfied, which implies modern and rational technology in production and
distribution. By adopting, albeit belatedly in some segments, the
technologies of production of food and biologically active substances used
in the developed countries, Croatia is in the position to take advantage,
to a considerably greater extent than before, of its geographic location,
climatic and agroecological conditions, and the structure of economy which
awards the agricultural and food system as well as tourism, a prominent
place. In Croatia provided the interdisplinary cooperation, there is a
satisfactory intellectual basis for rapid development of the food system
and its inclusion into modern trends. The role of scientific and
educational institutions is very important, and in that context the Faculty
of Food Technology and Biotechnology in Zagreb plays a particularly
important role.
Information: svibor@znanost.hr