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

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.


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