SVIBOR - Papers - project code: 4-07-011

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SVIBOR

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Published papers on project 4-07-011


Quoted papers: 5
Other papers: 27
Total: 32


  1. Type of paper: Paper in journal

    Title: Influence of Cupric and Zinc Ions on Yeast Growth and Specific Rate of Alcohol Production

    Authors:
    Grba, Slobodan (14222)
    Bezmalinović, Ivica
    Stehlik-Tomas, Vesna (44734)
    Vuković, Srđan
    Journal: Kem. Ind.
    ISSN: 0022-9830
    Volume: 41
    Year: 1992
    Pages: from 93 to 96
    Number of references: 8
    Summary: The optimal copper concentrations for the cultivation insemiaerobic and anaerobic conditions were 0.00953 and 0.0653 mg/L respectively.The optimal Zn concentration for growth rate and fermentation rate inanaerobic conditions was 0.390 mg/L. In semiaerobic conditions, zincaddition increased the specific growth rate and specific fermentation rateup to 65.38 mg/L in medium.

  2. Type of paper: Paper in journal

    Title: Biomass yeasts production in lucerne juice

    Authors:
    Mehak, Milena (51414)
    Matošić, Srećko (71284)
    Šušković, Jagoda
    Journal: Krmiva
    ISSN: 0023-4850
    Volume: 37
    Year: 1995
    Pages: from 59 to 64
    Number of references: 16
    Language: hrvatski
    Summary: Chemical composition of lucerne juice, a waste product in lucerne plant processing, makes juice an interesting substrate for microorganisms cultivation. Four different species of yeasts: Candida tropicalis 212, Candida utilis 49, Saccharomyces cerevisiae 70 and Saccharomyces diastaticus 63 have been cultivated in lucerne juice preparated in different ways. All species of yeasts gave better cultivation parameters in untreated lucerne juice than in partly deproteinized juice. The best yields from Candida yeasts (Yx=16.93 g/L for C.tropicalis 212 and Yx=15.73 g/L for C.utilis 49) were obtained, and the productivity of the process of cultivation were 0.70 and 0.65 g/Lh respectivetly. With regard to protein concentration the biomasses of both yeasts Candida tropicalis 212 and Candida utilis 49 are accord with standards for feed grade yeast biomass.

  3. Type of paper: Paper in journal

    Title: Evaluation the Juice from Lucerne plant processing as a Substrate for Yeast cultivation

    Authors:
    Mehak, Milena (51414)
    Matošić, Srećko (71284)
    Journal: Krmiva
    ISSN: 0023-4850
    Volume: 37
    Year: 1995
    Pages: from 23 to 29
    Number of references: 21
    Language: hrvatski
    Summary: Chemical composition of lucerne juice, a waste product in lucerne plant processing, makes it an interesting substrate for microorganism cultivation. Dry matter concentration in the juice prepared by processing varies from 5 to 8.5 %; sugar concentrations from 0.7 to 1.4 % and protein contents from 1 to 4 % depend on lucerne variety and date of mowing. However, in juices prepared only from leaves content of dry matter, sugars and proteins increase from 20 to 30 % in relation to juices from whole plants. Pretreatment of whole plants or leaves by steam does not change esentiaely the concentrations of dry matter, proteins and sugar in prepared juices. Lucerne residual juices were tested as a substrate for microorganism cultivation by means of yeast Candida tropicallis 212. Maximal biomass dry substance yield of 20.3 g/L and maximal process productivity of 0.65 g/L have been achieved. Results of yeast cultivation classify the juice obtained from lucerne plant as a posibile substrate for protein production of single cell organisms for use in animal feed.

  4. Type of paper: Paper in journal

    Title: Preparation of starter cultures for sour dough

    Authors:
    Stehlik-Tomas, Vesna (44734)
    Grba, Slobodan (14222)
    Bezmalinović, Ivica
    Galić, Neira
    Journal: Podravka
    Number: 1
    ISSN: 0352-1753
    Volume: 10
    Year: 1993
    Pages: from 31 to 34
    Number of references: 8
    Language: hrvatski
    Summary: The aim of this work was to investigate a bacteria growth on partially hydrolysed starch from flour. This medium was enriched with defferent additives. To partially hydrolysed starch were added different salts and other substances which stimulatet the growth rate of bacteria from genus Lactobacillus and metabolite production. These additives have sttimulated the growth of genus Lactobacillus and their metabolic production. The experiments were conducted in anaerobic condition at 30 C. The mediums which were enriched with defferent additives showed favourable influence on the production of lactic acid and volatile acids and specific growth rate. The best yield of lactic acid (9.8 g/L) and specific growth rate (0.3 1/h) was achieved in fermetation with bacterium lactobacillus sp1 on medium which was supplemented with potassium and magnesium salts,

  5. Type of paper: Summary in proceedings

    Title: Production of Yeast biomass in Alfalfa Juice

    Authors:
    Mehak, Milena (51414)
    Lončar, Linda
    Matošić, Srećko (71284)
    Proceedings title: Abstract book of Sixth European Congress on Biotechnology
    Language: engleski
    Place: Firenze, Italia
    Year: 1993
    Pages: from 122 to 122
    Meeting: Sixth European Congress on Biotechnology
    Held: from 06/13/93 to 06/17/94

  6. Type of paper: Summary in proceedings

    Title: Incorporation of Chrome Ion In Yeast Cells

    Authors:
    Grba, Slobodan (14222)
    Stehlik-Tomas, Vesna (44734)
    Franekić, Jasna
    Editors
    Gros, Francois
    Mas, Robert
    Debias, Louis
    Proceedings title: 69 th Evant of the European Federation of Biotechnology
    Language: engleski
    Place: Nica, Francuska
    Year: 1995
    Pages: from 67 to 67
    Meeting: 7 th European Congress on Biotechnologie
    Held: from 02/19/95 to 02/23/95
    Summary: The aim of this study was to produce a yeast biomass supplemented by crom, which could be used in the diabetic diet. For that purpose yeast Saccharomyces cerevisiae was cultivited at different conditions in medium containing molasses, amonium and different amounts of crom sulphate. Experiments have shown that the incorporation of crom ions were faster in anaerobic than aerobic conditions, especially with higher amounts of crom sulphate. With the changing of oxigen transfer rate (OTR), during batch fermentations also was determined that higher amounts of crom ions were incorporated at lower OTR. On the other hand, during the alcoholic fermentation in fed-batch process, which was semiaerobic in the first period (8 h) and later on anaerobic (6 h)faster incorporation of crom ions in yeast cells occured in the first phase. In such conditions the incorporation of crom ions in yeast biomass was 20 mcg. We believe that such biomass be used in the therapy of diabetes patients for the regulation of blood glucose level trough glucose tolerant factor (GTF). Toxicological investigation showed such produced yeast biomass has no any toxic effects.

  7. Type of paper: Summary in proceedings

    Title: Incorporation of Zinc ions in the Yeast cells and their influence on Alcohol kinetic

    Authors:
    Stehlik-Tomas, Vesna (44734)
    Grba, Slobodan (14222)
    Alagić, Jasmina
    Editors
    Grba, Slobodan (14222)
    Lovrić, Tomislav
    Tripalo, Branko
    Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 96 to 96
    Meeting: 2.hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Keywords: Yeasts enriched with micro-elements

  8. Type of paper: Summary in proceedings

    Title: The Impact of temperature on the generation of Organic Acids in the course of dough fermentation with L.brevis, S.uvarum and C.krusei (in pure and mixed cultures)

    Authors:
    Grba, Slobodan (14222)
    Stehlik-Tomas, Vesna (44734)
    Šehović, Đurđica
    Romac, Saša
    Editors
    Lovrić, Tomislav
    Tripalo, Branko
    Grba, Slobodan (14222)
    Proceedings title: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 85 to 85
    Meeting: 2.hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94

  9. Type of paper: Summary in proceedings

    Title: Acculumulation of Selenium and Germanium in Saccharomyces cerevisiae Yeast

    Authors:
    Povijač-Geršić, Ljiljana (116644)
    Križanić, Janko (109931)
    Grba, Slobodan (14222)
    Proceedings title: Sixth European Congress on Biotechnology
    Language: engleski
    Place: Firenze, Italia
    Year: 1993
    Pages: from MOO37 to MO037
    Meeting: Sixth European Congress on Biotechnology
    Held: from 06/13/93 to 06/17/93

  10. Type of paper: Summary in proceedings

    Title: Cultivation pH Value as a Regulator of Starch degradation effecieny by Amylolytic Yeast Candida ingeniosa

    Authors:
    Batić, Martin
    Raspor, P.
    Grba, Slobodan (14222)
    Adamič, J
    Proceedings title: Sixth European Congress on Biotechnology
    Language: engleski
    Place: Firenze, Italia
    Year: 1993
    Pages: from TH299 to TH299
    Meeting: Sixth European Congress on Biotechnology
    Held: from 06/13/93 to 06/17/93

  11. Type of paper: Prototype

    Title: Tehnological Process for the Production of brewers yeast Saccharomyces uvarum used in bakary

    Authors:
    Grba, Slobodan (14222)
    Bezmalinović, Ivica
    Institution of application: CPZ Centar za patente Zagreb s.p.o.
    Date of application: 04/30/94
    Registration number of application: P920067A
    Countries in which it is protected: Republika Hrvatska

  12. Type of paper: Ph.D.

    Title: Preparation of mixed starter-cultures in bakery
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Author: STEHLIK-TOMAS VESNA
    Date of defense: 05/03/95
    Language: hrvatski
    Number of pages: 152
    Summary: The aim of this assay was to find a suitable medium for optimal growth and metabolite production of bacteria L.brevis and L.sanfrancisco. Malt extract has been as a basic medium for a commercial growth of selected bacteria. During the researches, basic medium (malt extract) was enriched with different growth components, in order to improve growth rate of mentioned bacteria and metabolite production (lactic acid and volatile acid). In order to find a simple nutrient medium for starter-cultures production in bakery, a medium flour and water mixture (1:5) was chosen. Addition of malt extract in basic medium gives higher quantily of lactic acid and volatile acid. That medium used for preparin mixed starters, e.c. bacteria and yeast. The influence of temperature, or on organic acid production, was tested with pure cultures of bacteria L.brevis and L.sanfrancisco as well as with mixed bacteria and yeast cultures. It was proved that the highest quantity of lactic and acetic acid as well as some other organic acids (butyric acid, iso-butyric acid, valerianic acid) was produced with a dough yield 180-200 and temperature 30 and 35 C, when dough souring was made with mixed cultures bacterium L.sanfrancisco and yeast S.uvarum.
    Keywords: Sour dough, starter-cultures in baking production


  13. Type of paper: M.A.

    Title: Incorporation of Selenium and Germanium in the Cells of Saccharomyces cerevisiae by different Procces of Biomass Cultivation
    Faculty: Prirodoslovno matematički fakultet Sveučilište u Zagrebu
    Author: POVIJAČ-GERŠIĆ LJILJANA
    Date of defense: 01/13/93
    Language: hrvatski
    Number of pages: 108


  14. Type of paper: M.A.

    Title: Biomass yeast production in alfalfa juice
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Author: MEHAK MILENA
    Date of defense: 11/23/91
    Language: hrvatski
    Number of pages: 123


  15. Type of paper: Mentorship

    Title: Incorporation of selenium and germanium in the cells of Saccharomyces cerevisiae by different procces of biomass cultivation
    Faculty: Prirodoslovno matematički fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Number of pages: 108
    Author: Povijač-Geršić Ljiljana
    Degree level: M.A.


  16. Type of paper: Mentorship

    Title: Influence of various ph n growth rate and biomass yield of amylolytic yeast Candida ingeniosa
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 11/26/92
    Number of pages: 129
    Author: Batić magistar Martin
    Degree level: M.A.


  17. Type of paper: Mentorship

    Title: Biomass yeast production in alfalfa juice
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: MATOŠIĆ SREĆKO
    Date of defense: 11/23/91
    Number of pages: 123
    Author: Mehak Milena
    Degree level: M.A.


  18. Type of paper: Mentorship

    Title: Application of selected starter cultures in bakery
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 07/12/95
    Number of pages: 119
    Author: Mandić Krunoslava
    Degree level: M.A.


  19. Type of paper: Mentorship

    Title: Preparation of Starter Cultures for Sour Dough
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 02/01/91
    Number of pages: 48
    Author: Galić dipl.inž. Neira
    Degree level: D.A.


  20. Type of paper: Mentorship

    Title: Optimization of Medium for Growth of Mixed Starter Cultures in Bakery
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 10/05/93
    Number of pages: 52
    Author: Kljajić Tanja
    Degree level: D.A.


  21. Type of paper: Mentorship

    Title: The Influence of Temperature and Dough Yield on Production of Organic Acids by Fermentation with Bacterium Lactobacillus and yeasts Saccharomyces uvarum and Candida krusei in Pure and Mixed Cultures
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 01/25/94
    Number of pages: 66
    Author: Romac dipl.inž Saša
    Degree level: D.A.


  22. Type of paper: Mentorship

    Title: Kinetic of Alcohol Fermentation by Yeast Saccharomyces cerevisiae in Molasses Medium by addition of Zinc Ions and their incorporation in the Yeast Cells
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 02/24/94
    Number of pages: 64
    Author: Alagić dipl.inž Jasmina
    Degree level: D.A.


  23. Type of paper: Mentorship

    Title: Kinetic of Fermentation by Bacterium Lactobacillus brevis and Yeasts Saccharomyces uvarum and Candida krusei in Pure and mixed Cultures
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 07/06/94
    Number of pages: 52
    Author: Duk Dijana
    Degree level: D.A.


  24. Type of paper: Mentorship

    Title: Kinetic of Alcohol Fermentation and Incorporation of Zinc Ions by different strains of Yeast Saccharomyces cerevisiae
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 12/22/94
    Number of pages: 49
    Author: Erčić Sandra
    Degree level: D.A.


  25. Type of paper: Mentorship

    Title: Optimization of Medium for Starter Cultures preparation in bakery
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 01/31/95
    Number of pages: 50
    Author: Grubeša Marija
    Degree level: D.A.


  26. Type of paper: Mentorship

    Title: Preparation of mixed Starter-Cultures in Bakery
    Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
    Mentor: GRBA SLOBODAN
    Date of defense: 05/03/95
    Number of pages: 152
    Author: Stehlik-Tomas Vesna
    Degree level: Ph.D.


  27. Type of paper: New breed

    Title: Saccharomyces cerevisiae

    Authors:
    Grba, Slobodan (14222)
    Approved by institution: Prehrambeno-biotehnološki fakultet
    Institution depot: Program prehrane, Pogon KVASAC
    Date of approval: 10/20/93
    Decision number: 30/93


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