MINISTRY OF SCIENCE AND TECHNOLOGY
Strossmayerov trg 4, HR - 10000 ZAGREBtel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr
Title: The influence of wheat grits on the physico-chemical and
technologicalproperties of wort and beer
Title: Antimicrobial activity of lactobacilli and streptococci
Title: Effect of Chalk on the Antimicrobial Activity of Lactic
Acid Bacteria
Title: Selection of Saccharomyces cerevisiae Yeast Strain for
Industrial Purpose
Title: Mathematical Modelling of Mixing in Horizontal Tubular
Bioreactors
Title: Quality of raw materials and current beer production
Title: Mathematical models for mixing in deep jet bioreactors:
analysis
Title: Mathematical models for mixing in deep-jet bioreactors:
Calculation of parameters
Title: Sugar uptake in a 2-deoxy-D-glucose resistant mutant of
Saccharomyces cerevisiae
Title: Techno-economic aspects of use of wheat in beer production
Title: Lactic Acid Fermentation Kinetics on Different Carbon
Sources
Title: Biotechnology Organization in Yugoslavia in Relation to
EFB
Title: Problems of Nucleic Acid Content Reduction in Yeast and
Preparation of Mononucleotides
Title: Optimization in Bakers Yeast Production
Title: Influence of Cupric and Zinc Ions on Yeast Growth and
Specific Rate of Alcohol Production
Title: Inhibition of Growth by the product of Acetobacter aceti
S-2 in Batch Fermentation
Title: Biosynthesis of Ergot Alkaloids by Immobilized Mycelium of
Claviceps paspali
Title: Engineering approach to mixing quantification in
bioreactors
Title: Effect of glycerol as cryoprotector on the viability of
mesophilic lactic acid bacteria during low temperature storage
Title: A procedure for gas chromatographic quantifications of
nonvolatile organic acids and phosphoric acid in the form of trimethylsilyl
derivatives
Title: Gas chromatographic determination of nonvolatile organic
acids in wines by derivatization of acids into methyl esters
Title: Mathematical Model and Estimation of Kinetic Parameters
for Production of Lactic Acid by Lactobacillus delbrueckii
Title: Capability for degradation of crude oil hydrocarbons by
sea water microbial association of yeast and bactera from the Kvarner Bay
Title: Antibacterial activity of Different Strains of Bacterium
Lactobacillus plantarum
Title: Modelling of Mixing and Simulation of its Effect on
Glutamic Acid Fermentation
Title: Mixing-models applied to industrial batch bioreactors
Title: Membrane fluidity in glutamic acid-producing bacteria
Brevibacterium sp. ATCC 13869
Title: Glucose Effect on Energetic Metabolismof Yeast-Glucose
Repression and Catabolite Inactivation
Title: Enhancement of biomass and fermentation activity of
surplus brewers yeast in a fed-batch process
Title: Antimicrobial activity of Lactobacillus acidophilus
Title: Malolactic Fermentation of Wines
Title: Preparation of starter cultures for sour dough
Title: Effect of antifoams on the biosinthesis of ergot alkaloids
by high-productive strain of Claviceps paspali F-2057
Title: Physiological diferentiation of alkaloid producing strains
of Claviceps purpurea (Fr.) TUL.
Title: Evaluation of the juice from lucerne plant processing as a
substrate for yeast cultivation
Title: Biomass yeast production in lucerne juice
Title: Mathematical model of mixing in VB-IZ-12 deep jet
bioreactor
Title: Progress in the Application of Biotechnology to Food
Processing
Title: Preservation of sugar beet waste by chemical and
biological additives
Title: Evaluation of redox potential and conductivity measurement
for control in yoghurt manufacture
Title: Applicability of oxidation-reduction measurement for
growth evaluation of halotolerant bacterium
Title: Effect of drilling fluid components on marine
hydrocarbon-degradative Candida sp.
Title: Degradation of complex hydrocarbons by microbial
consortium isolated from Adriatic Kvarner Bay
Title: Degradation of various light oil fractions by microbial
association isolated from Kvarner Bay seawater
Title: Influence of drilling fluids on growth of marine
oil-degrading mixed microbial culture
Title: Effect of drilling fluids on growth of marine
hydrocarbon-degradative yeast Candida sp.
Title: Toxicity of phenol, thiocyanate, copper and nickel to the
bacterium Pseudomonas sp.
Title: The effect of carbon source on the lipid content and fatty
acid composition of Candida lipolytica yeast
Title: Sfingolipids of candida lipolytica yeast
Title: Stability of creatin kinase activity
Title: Accumulation of selenium and germanium in S. cerevisiae
yeast
Title: Reflection of war and changes in sociopolitical system on
education and training in biotechnology
Title: Mycolitic enzymes (MLE) produced by fungus Polyporus
squamosus and preservation of feed
Title: Contribution to the research of bacterial starter cultures
for meat industry
Title: Antimicrobial activity of L. plantarum L4 - starter
culture for ensiling
Title: Membrane fluidity in glutamic acid-producing bacteria
Brevibacterium sp. ATCC 13869
Title: Mathematical models for mixing in deep-jet, stirred tank
and rotating tubular bioreactors
Title: The effect of temperature on the growth and cysts
formation of Azotobacter chroococcum
Title: Regulation of biosynthesis of chlortetracycline by means
of anorganic anions and cations
Title: Comparison of microbiologycal, spectrophotometric and
chromatographic methods in quantitative determination of antibiotic
Title: The optimization of RNA content reduction from yeast S.
cerevisiae
Title: Ultrastructural changes of Rhyzopus oryzae spores during
biotin biosynthesis
Title: Brewers yeast activity in correlation with reduced
glutathione (GSH) and adenine nucleotide concentrations
Title: Toxicity evaluation of drilling fluid components using
marine
Title: Production of yeast biomass in alfalfa juice
Title: Cultivation pH value as a regulator of starch degradation
efficiency by amilolytic yeast Candida ingeniosa
Title: RNA content reduction from yeast Saccharomyces cerevisie
and production of 5-mononucleotides
Title: Effect of selected physico-chemical parameters on growth
kinetics of starter culture for wine malolactic fermentation
Title: Antibacterial activities of selected lactic acid bacteria
Title: Mycolytic enzymes (MLE) produced by fungus Polysporus
squamosus and preservation of feed
Title: The impact of temperature on the generation of organic
acids in the course of sour dough fermentation with L. brevis, S, uvarum
and C. krusei (in pure and mixed cultures)
Title: Accumulation of selenium and germanium in yeast
Saccharomyces cerevisiae
Title: Incorporation of zinc ions in the yeast cells and their
influence on alcohol kinetic
Title: Mathematical model of mixing in horizontal rotating
tubular bioreactor (HRTB)
Title: Changes in reduced glutathione concentrations during
brewers yeast recycling
Title:
Title: Effect of surfactants on biosynthesis of ergot alkaloids
by immobilized mycelium of C. paspali F-2057
Title: The influence of biomass preparation on physiological
activity of bacterium Lactobacillus plantarum L4 during storage at
different freezing temperatures
Title: Evaluation of possible oil derivatives emulgation by
Candida sp. 4
Title: Antibacterial activity and plasmid detection in different
strains of lactic acid bacteria
Title: Mathematical modeling of mixing in horizontal rotating
tubular bioreactor
Title: Pilot and large scale purification of landfill leachate by
means of combined biological and membrane separation treatment
Title: Incorporation of crom ions in yeast cells
Title: The effect of temperature and dissolved oxygen
concentration on the growth and cysts formation of Azotobacter chroococcum
Title: Application of gas chromatography to food analysis
Title: Mud and mud additives toxicity to marine microeucaryote
Candida sp. 4
Title: Effect of cryoprotectors on physiological activity of
Lactobacillus plantarum L4 at different freezing temperatures
Title: Changes of Ceramide Composition of Candida lipolytica
Yeast Affected by Carbon Source
Title: Fatty acid composition of lipids in submerged cultures of
Claviceps paspali
Title: Copper (II) complexes of N,N-dimethylthreonine: Stability
and UV/Vis spectra
Title: The comparative research of nutritive-biological value in
feed yeast and soybean thermivally processed
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 140
Summary: The nutritive and biological value of feed yeast and
soybeanthermically processed is based on the concentration anddigestbility
of nutritive constituents as well as the presence oftoxic elements. The
best estimate is taken by conductingbiological trials on animals. Heat
labile antinutritive factorspresent in row soybeans can be denaturated by
several heattreatments (extrusion, micronisation and hydrothermical
process).The biomass of feed yeast contains none of the above
mentionedantinutritive factors. Digestibility of nutritive constituents
inbrewers yeast and heat treated soybean products was examined
incomparative biological tests with pigs. The best digestibility ofcrude
protein achiewed with brewers yeast and extruded soybean(90%), whereas the
biological values of brewers yeast andextruded, micronised and
hydrothermically processed soybean were85, 76, 73 and 72% respectivelly. In
spite of high biologicalequivalence (BE/1.75) of waste brewers yeast
determined incomparison to soybean meal containing 44% crude protein,
thecommercial value of waste brewers yeast (430 $/t), is noteconomically
competetive with current price of soybeanthermically processed (190 $/t).
Therefore, performance of pigsfettened with mixtures in which soybean was
replaced only withthermically processed soybean was examined rather than
withyeast. No significiant differences were obserwed among thetreatments in
body mass, growth rate and food conversion ratio.Also, there were no
noticeable effect of type of the treatment onphysical carcass quality.
However, body fat of the pigs fedsoybeans thermically processed had higher
percentage ofunsaturated fatty acids, particularly of linoleic and
linolenicacid.
Keywords: brewers yeast, soybean thermically processesed, biological tests, nutritive-biological value, meat guelity, commercial value
Title: Sugar transport in regulatory mutants of yeast
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 185
Summary: Nine 2-deoxy-D-glucose (2-DOG) resistant mutants were
isolatedfrom nine different strains of Saccaharomyces cerevisiae. Growthand
biochemical studies revealed that four of these mutants wererelieved from
glucose repression (e.g. became non-repressiblemutants), one lost ability
to grow on glucose and four acquired2-DOG resistance by some other
mechanism. Four non-repressiblemutants were derived from the parental
strains of differentploidy (two haploids, one diploid, one ployploid
strain). Onmedia containing mixture of glucose and maltose all
parentalstrains exhibited glucose repression. In all cases maltose
uptakedid not occur until most of the glucose was utilized from themedium.
On the other hand, non-repressible mutants were taking upboth sugars
simultaneously. Fermentation studies on mediacontaining only one if these
sugars revealed that in mostparent-mutant pairs there were no significant
differences inuptake rates on either glucose or maltose when these sugars
werefermented separately. Only exemtion was the mutant strain 1620which
fermented maltose much faster and glucose somewhat slowerthan the parental
strain 1190. It was also observed that thismutant lost the ability to
repress the sucrose and galactosemetabolism showing that the regulatory
mutation it carried had apleiotropic effect. Studies on the transport
kinetics of glucoseand maltose in the mutant strain 1620 and its parent1190
revealedthat the parental strain possesses two transport systems forglucose
and two for maltose. So, transport of glucose and maltosein the parental
strain occurred by both high and low affinitytransport systems as was
reported earlier. On the other hand, themutant strain 1620 was observed to
transport glucose and maltoseonly by the high affinity transport systems.
Keywords: 2-deoxy-D-glucose resistance, glucose repression, glucose transport, maltose transport, non-repressible mutants, S. cerevisiae, transport kinetics
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Author: STEHLIK-TOMAS VESNA
Date of defense: 05/03/95
Language: hrvatski
Number of pages: 152
Title: Influence of various pH on growth rate and biomass yield
of amylolyticyeast Candida ingeniosa in starch medium
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 129
Summary: The yeast Candida ingeniosa 3188/83 was grown on 1%
sterilizedcorn starch medium as a sole carbon source at various pH
values(3.0-6.0). grown of the amylolytic yeast at various pH values on1%
sterilized corn starch medium were shown maximal amylolyticactivity 0.598
U/mL at pH value 6.0 on shaker and 2.76 u/mL at pH5.0 in bioreactor. The
secretion of extra cellular enzymes of theyeast Candida ingeniosa 3188/83
was positively correlated with pHmedium. The apparent molecular weight
66,000 of amylolytic anzymewas carry out by SDS-elektroforesis. Glucose had
no detectableinfluence on amylolytic activity according to its
highconcentration in the medium till the end of zeast cultivation.Various
cultivation pH had a consequence on sugar accumulationduring growth of
amylolytic yeast Candida ingeniosa on 1%sterilized corn starch medium.
Accumulated sugars increased inthe range from pH 3.0 to pH 6.0 and reached
maximal value 5.3099mg/mL at pH 6.0, cultivated on shaker. However, in the
bioreactoraccumulated sugars decreased to minimum value 1.580 mg/mL in
thefirst period at in the range from pH 3.0 to 4.0. On the hand inthe
second period accumulated sugars increased and at pH 5.5achieved maximal
value 4.5754 mg/mL. One part of released sugarwas assimilated and converted
to yeast biomass. The bestpolysaccharride conversion rate was 0.41 at pH
value 3.0 in thebioreactor. The yield for shaker as well as for the
bioreactordepends on various pH media applied in the zeast cultivation.
Themaximal protein content 4.03 mg/mL was reached in the stationarygrowth
phase at the same pH value (3.0).
Title: Biomass yeast production in alfalfa juice
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 123
Summary: Chemical composition of alfalfa juice, a waste product in
alfalfaplant processing, makes juice an interesting substrate
formicroorganisms cultivation. Four different species ofyeasts:Candida
tropicalis 212, C. utilis 49, S. cerevisiae 70 ands. diastaticus 63 have
been cultivated in alfalfa juice beingprepared in different ways. All
species of yeasts gave bettercultivation parameters in untreated alfalfa
juice than indeproteinized juice. The best biomass yields by Candida
yeastwere obtained. To achieve better productivity as well as economyof
biomass yeasts cultivation process the optimization ofnutrient medium was
carried out by enrichment of alfalfa juicewith molasses in different
concentration. The optimization ofprocess in bioreactor was also performed
by various cultivationstechnics (batch, fed-batch and semicontinuous) with
exemption ofsome part of culture and addition of bioreactor by fresh
medium.The results optained in batch cultivation of C. tropicalis 212and C.
utilis 49 in partially aseptic conditions (achieved bychemical
disinfectant) appeared to be a possibility of relativelysimple and cheap
yeast cultivation on the places of alfalfa juiceproduction. The best
biomass yields both yeasts were achievedwith batch cultivation in juice of
alfalfa with addition ofmolasses. In regard of proteins concentration and
theiraminoacids composition the biomasses of both yeasts are in accordto
well-known FAO standards for feed yeast.
Keywords: Single cell proteins (SCP), alfalfa, plan, juice, feed yeasts, yeast biomass
Title: Incorporation of selenium and germanium in the cells of S.
cerevisiae by means of different process of biomass cultivation
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 108
Summary: The selenium accumulation into the yeast biomass was
performed byfeed-batch procedure, with the feeding of substrate and
sodiumselenite periodical or continual in aerobic conditions werestudied.
by continuous feeding of molasses substrate, and sodiumselenite added to
substrate, a high yield of the yeast biomasswas achieved and satisfactory
accumulation of selenium into theyeast biomass was shown 2.330 mg/g of
organically linkedselenium. On the other hand in the cultivation of the
yeast the feeding of substrate was chosen. It was shown that germaniumwas
accumulated the best in anaerobic conditions. Furtherly,sugar
concentration, inoculum content and concentration ofgermanium in the
nutrient at the cultivation start haveconsiderable effect on germanium
accumulation in the yeastbiomass. The yeast, cultivated at optimal
conditions, accumulated1.1 mg/g of organically linked germanium in its own
biomass. Theproducts thus achieved, yeast with accumulated selenium and
yeastwith accumulated germanium, kept on all the qualities of thefooder
yeast, being a nutrient rich with B vitamins and proteinsand may be used in
pharmaceutical processing.
Title: The cultivation process of yeast S. uvarum for application
in bakery.
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 83
Summary: This work deals with the optimization of the cultivation
processof yeast S. uvarum for application in bakery. Among thepreviously
selected four strains of yeast S. uvarum, the mostefficient one was chosen
for further work. With the selectedstrain cultivation parameters have been
optimized foreach generationof yeast grown, with the special emphasis on
thelast three generations. In the course of determination of theoptimal
cultivation parameters it was found that specific growthrate considerably
influenced cultivation process and the qualityof bakers yeast. For this
reason, specific growth rate and feedrate have been optimized for each
generation of yeast growth. Onthe basis of aeration system efficiency and
metabolic regulationin yeast cells the optimal specific growth rate as well
as feedrate were determined. It is well known that chemical compositionof
the cells has a great influence on the quality of bakers yeastand its
physiological activity. Because of this, cultivation wasperformed with the
biomass containing about 44% proteins, 2.8/3.2% P2O5 and about 10%
trehaloses in dry matter. At the optimalspecific growth rate, substrate
conversion yield coefficient ofabout 0.6 g/g and conversion rate between 1
and 3.8 g/Lh wereobtained depending on the yeast growth generation.
Optimalcultivation parameters determined in this work fully satisfy
therequirements for industrial yeast biomass production.
Title: Biosynthesis of Ergot Alkaloids by means of Immobiliyed
mycelium of Claviceps paspali
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 83
Summary: Comparing the effect of various substrate concentration on
thebiosynthesis of ergot alkaloid, it was obtained that a mediumcontaining
6% manitol and 5% ammonium succinate yields more ergotalkaloid. For the
biosynthesis of ergot alkaloid, 4.25 g/L dayold mycelial inoculum appeared
most favorable. Investigating theeffect of alginic acid concentration used
for immobilization,obtained results showed 4% alginic acid to be most
favorable foralkaloid biosynthesis. In semicontinuous process the
immobilized,Clavicepd paspali mycelium produced alkaloids over a period of
60days (6 reincubations). Dilution of basic medium, or reducing
thesubstrate concentration reduces alkaloid yields almost in aproportional
manner. However, basic media diluted in the ratio of1:10 gave in a relative
ratio higher alkaloid yield. Productivityof the process in each of the
reincubations with immobilizedcells is 35% and 50% higher then in
corresponding free cellcultivations in all tested substrate media, and
totalproductivity with immobilized cells is three times higher than offree
cells. Effect of surfactant-pluronik (0.25%) on ergotalkaloid biosynthesis
in the medium diluted in the ratioo of 1:4was tested and obtained results
showed that alkaloid yieldincreased by about 35%. The results obtained here
show thatimmobilization technique, also of mycelia forming
microorganisms,might be effecttive in biotechnological production of
complexmetabilites such as ergot alkaloids.
Keywords: Ergot alkaloids, Immobilization of cells, Claviceps paspali
Title: Stability of copper(II), nickel (II) and cobalt (II)
complexes with L-N,N-dimethyltreonine
Faculty: Medicinski fakultet Sveučilište u Rijeci
Language: hrvatski
Number of pages: 53
Summary: Protonation constants of L-N,N-dimethyltreonine, as well as
thecomposition and stability constants of itss complexes withcopper(II),
nickel(II) and cobalt(II) ions were determined bypotentiometric titration
at 25 oC, at an approxymately constantionic strength of 0.1 mol/L (KCl).
Program SUPERQUAD was used forcomputations. For each investigated system
ultraviolet andvisible spectra were recorded at few different pH values.
Forcopper-ligand system cumulative stbility constants of ML- andML2-
complexes were determined, as well as of the threedeprotonated species:
MLH-1, ML2H-1 and ML2H-1. Nickel- andcobalt-systems proved to be quite
difficult for potentiometrictitration studies because of their inertness.
Nevertheless, thestability constants of ML and MLH-1 complexes were
estimated withsome certainty. So far, there have been no stability data
forligand studied. Compared to L-treonine, L-N,N-dimethyltreonine(Me2Thr)
protonates less readily and the stability of its metalcomplexes is
considerably lower. Reason for such a behaviour isobviusly the substitution
of two methyls on amino-nitrogen givingrise to a stronger steric hidrance.
By analysing thedeprotonation constants of the complexes (derived from
theircumulative stability constants) it was concluded that Me2Thr actsas a
terdentate ligand towards copper(II), while being didentatetowards Co(II)
and Ni(II).
Title: Biosynthesis and application of b-glucanases from the
fungus Polyporus squamosus
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 142
Summary: Eight various polysaccharide carbon sources were examined
asinducing substrates of biosynthesis of the b-glucanases by
fungusPolyporus squamosus. The highest endo-1,2-1,4-glucanase
activity(determined by barley b-glucan hydrolysis) was obtained onsoybean
meal. Enzyme extract obtained on inactive biomass ofbrewers yeast produced
the highest lyses of cell wall ofSaccharomyces cerevisiae. By using native
polyacrylamide gelelectrophoresis we have found three
differentexo-b-1,3-glucanases produced by Polyporus squamosus on
inactivebiomass of brewers yeast. The pH and temperature optima forbakers
yeast celle degradation were 7.5 and 35 oC. Sugar beetwaste (chips and
tails) ensiled by addition of mixture ofb-glucanases (produced by fungus
Polyporus squamosus) kept itsfeeding quality (proteins, sugars, organic
acids) for a longerperiod of time in comparison to sponaneous fermentation.
Additionof mixture of b-glucanases produced significant decrease innumber
of yeasts and moulds in samples. Unexpectedly, decrease inbacterial
microflora was also observed in some of the samplestreated with mixture of
b-glucanases. Polyporus squamosus isnon-pathogenic strain and it possesses
a relative highb-glucanase activity and can be considered as a
potentialstarter-cultures for the practical use in food and
feedpreservation. Mixture of b-glucanases (which hydrolyse cell wallsof
yeast and moulds, e.g. mycolytic enzymes) are harmless andthey are
hydrolyse only b-1,3-glucan of the cell wall of fungi.
Keywords: b-glucanase, biosynthesis, Polyporus squamosus, ensiling
Title: A New Approach of use of Wheat in Beer Production
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 114
Summary: Respecting the fact that the integral wheat grits is being
usedas a substitute of malt, in world and domestic beer practise, andthat
is from athic point of view impermissibly such importantcereal consume in
beer production, the aim of this work is toobtain wheat grits by normal
wheat milling processing which couldsatisfied brewing demands and ethic
principles of basic wheatutilization. By combination of different grinding
fractions it ispossibille to achieve this aim. There are at least handreds
ofdifferent fractions, espacialy those which contain enough starchconnected
by aleuronic layer, and which are difficult to separateby common grinding
process. For the purpose of this work abrewers wheat grits was produced,
its chemical and phisicalcharacteristic were analysed and compared with
standard brewingraw materials. Than a technological and economical aspects
ofmalt as well as maise grits replacement by wheat grits areanalized. Wheat
grits in concentrations 10 and 20%, together withmaise grits (30 and 20%),
was used as a malt substitute inlaboratory and pilot-plant beer production.
Produced beer isanalyzed by common brewers methods and compared with
standardbeer in view of organoleptic quality, stability and cost
ofproduction. It is found that used concentrations of brewers wheatgrits
decrease production costs by 5%. A produced beer shows verygood
organoleptic characteristic, but contains slightly moretotal and coagulated
nitrogen, showes higher bitterness andsubject to colloid instability.
Keywords: wheat grits, brewing raw materials, grinding, technological property, quality and beer costs
Title: The kinetics of fermentation of different green olives
cultivars by using starter culture
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Language: hrvatski
Number of pages: 140
Summary: Pickled table olives are food of high nutritional value
andspecific organoleptic properties. Lactic acid fermentationcondusted by
means of lactic starters culture provides productsof consistent high
quality and is a suitable, economic and uniqueway of preserving green
olives. Comparative investigations of twospecies of lactic acid bacteria,
Lactobacillus plantarum LM1 (ownisolate) and Lactobacillus plantarum L4
cultivated in MRS mediumwith addition of different concentrations of NaCl
and withdifferent initial pH values, both in mixed and static cultureshave
been carried out with the purpose of selecting and producinga starter
culture for green olives preservation. Lactic acidfermentation kinetics of
different cultivars (Oblica, Cucco,Pichioline and Itrana) of debittered
olives in brine with 60 g/LNaCl, 20 g/L glucose and 1,3 g/L lactic acid has
beeninvestigated in the process of both spontaneous and inducedfermentation
with different prefermentation treatment. In orderto achieve a faster and
more succesful lactic acid fermentationprocess for brined olives (Oblica
cultivar) the optimization ofbrine was carried out by addition of NaCl as
well as lactic acidin different concentrations. The optimization of the
brineprocess was also performed by various amounts and method forpreparing
the concentrated starter cultures. The results obtainedduring the induced
fermentation process of brined olives (Oblicacultivar) point to the
possibility of using lyophilized cultureof bacteria LB. plantarum LM1 in
the concentration of about 2.0 x10E8 cfu/mL of brine. The addition of
lactic in brine (1.8 g/L)improves the colonization of lactic acid bacteria,
while thelactic fermentation in brine with 40 g/L of NaCl is slower.
Title: Biomass yeasts production in alfalfa juice
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 123
Author: Mehak Milena
Degree level: M.A.
Title: Biosynthesis of Ergot Alkaloids bu mens of Immobilized
Mycelium of Claviceps paspali
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 83
Author: Okwor James
Degree level: M.A.
Title: The comparative research of nutritive-biological value in
feed yeast and soybean thermically processed
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 140
Author: Jurković Zorica
Degree level: Ph.D.
Title: A New Aproach of Use of Wheat in Beer Production
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 114
Author: Protrka Milan
Degree level: M.A.
Title: Biosynthesis and application of b-glucanases from the
fungus Polyporus squamosus
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 142
Author: Blažeka Božidar
Degree level: M.A.
Title: Sugar transport in regulatory mutants of yeast
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 185
Author: Novak Srđan
Degree level: Ph.D.
Title: The optimization of the cultivation process of yeast S.
uvarum for application in bakery
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 83
Author: Bezmalinović Ivica
Degree level: M.A.
Title: Incorporation of selenium and germanium in the cells of S.
cerevisiae by means of different processes of biomass cultivation
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 108
Author: Povijač-Geršić Ljiljana
Degree level: M.A.
Title: Influence of various pH on growth rate and biomass yield
of amylolytic yeast Candida ingeniosa in starch medium
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 128
Author: Batič Martin
Degree level: M.A.
Title: The kinetics of fermentation of different green olives
cultivars by using starter culture
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Number of pages: 140
Author: Jurišić Zorica
Degree level: M.A.
Title: Mathematical modeling of mixing in horizontal rotating
tubular bioreactor
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 11/18/94
Number of pages: 118
Author: Šantek Božidar
Degree level: M.A.
Title: Yeast Saccharomyces cerevisiae - a source of
5-ribonucleotides and high-value proteins
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 10/21/94
Number of pages: 90
Author: Beluhan Sunčica
Degree level: M.A.
Title: Bacterial starter culture for meat industry
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 12/19/94
Number of pages: 130
Author: Vranar K.
Degree level: M.A.
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 07/12/95
Number of pages: 115
Author: Mandić Krunoslava
Degree level: M.A.
Title: Preparation of starter cultures for sour dough
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 02/01/91
Number of pages: 48
Author: Galić Neira
Degree level: D.A.
Title: Optimization of medium for bacterium L. brevis growth
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 11/26/92
Number of pages: 58
Author: Kordić Sonja
Degree level: D.A.
Title: The influence of environmental conditions on the growth of
L. sanfrancisco bacterium in a sintetic medium
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 11/26/92
Number of pages: 54
Author: Lončar Natalia
Degree level: D.A.
Title: Medium optimization for the growth of mixed starter
cultures in bakery
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 10/05/93
Number of pages: 52
Author: Kljajić Tanja
Degree level: D.A.
Title: Growth conditions of L. brevis bacterium
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 10/05/93
Number of pages: 60
Author: Kovač Veronika
Degree level: D.A.
Title: The influence of temperature and dough yield on production
of organic acids by fermentation with bacterium L. brevis and yeasts S.
uvarum and C. krusei in pure and mixed cultures
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 01/25/94
Number of pages: 66
Author: Romac Saša
Degree level: D.A.
Title: Kinetic of alcohol fermentation by yeast S. cerevisiae in
molasses medium by addition of zinc ions and their incorporation in the
yeast cells
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 02/24/94
Number of pages: 64
Author: Alagić Jasmina
Degree level: D.A.
Title: Kinetic of fermentation by bacterium L. brevis and yeasts
S. uvarum and C. krusei in pure and mixed cultures
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 07/06/94
Number of pages: 52
Author: Duk Dijana
Degree level: D.A.
Title: Kinetic of alcohol fermentation and incorporation of zinc
ions by different strains of yeast S. cerevisiae
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 12/22/94
Number of pages: 49
Author: Erčić Sanja
Degree level: D.A.
Title: Optimization of medium for starter cultures preparation in
bakery
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 01/31/95
Number of pages: 50
Author: Grubeša Marija
Degree level: D.A.
Title: Optimization of medium for growth of bacterium L. brevis
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: GRBA SLOBODAN
Date of defense: 04/28/92
Number of pages: 55
Author: Blažek Zrinka
Degree level: D.A.
Title: Respiration and biooxydation with Gluconobacter oxydans
cells
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: NOVAK SRĐAN
Date of defense: 06/28/94
Number of pages: 64
Author: Karalić Nijaz
Degree level: D.A.
Title: Biological stabilization of beer by K-sorbate and
K-methabisulfite
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 07/05/95
Number of pages: 81
Author: Ibrahimpašić Edin
Degree level: D.A.
Title: Antimicrobial activity of bacterium Lactobaciilus
plantarum
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MATOŠIĆ SREĆKO
Date of defense: 04/25/92
Number of pages: 78
Author: Vučetić Marijana
Degree level: D.A.
Title: Antimicrobial activity of bacterium Lactobacillus
acidophilus
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MATOŠIĆ SREĆKO
Date of defense: 12/21/91
Number of pages: 73
Author: Krobot Maša
Degree level: D.A.
Title: Antimicrobial activity of lactic acid bacteria
Lactobacillus
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MATOŠIĆ SREĆKO
Date of defense: 05/22/92
Number of pages: 89
Author: Brkić Blaženka
Degree level: D.A.
Title: Growth and probiotic activity of bacterium Lactobacillus
acidophilus
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MATOŠIĆ SREĆKO
Date of defense: 07/22/93
Number of pages: 74
Author: Slavica Anita
Degree level: D.A.
Title: Effect of medium composition on production of
2.5-diketogluconic acid with Gluconobacter oxydans
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 07/19/93
Number of pages: 37
Author: Galić Dubravka
Degree level: D.A.
Title: Effect of different parameters on bacterium Leuconostoc
oenos strains UR and PSU-1 growth
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: PAVUŠEK IVANKA
Date of defense: 05/24/93
Number of pages: 55
Author: Suzić Dragana
Degree level: D.A.
Title: Influence of cryoprotectors on survival and metabolic
activity of Lactobacillus plantarum strain L4 at different freezing
temperatures
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: PAVUŠEK IVANKA
Date of defense: 11/28/93
Number of pages: 66
Author: Poljak Sanja
Degree level: D.A.
Title: Ecological growth conditions of lactic acid bacteria
Lactobacillus plantarum L4 and Enterococcus faecium L3 possible starter
culture for ensiling
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: PAVUŠEK IVANKA
Date of defense: 05/28/92
Number of pages: 61
Author: Domijan Tomislav
Degree level: D.A.
Title: Growth kinetics of Lactobacillus plantarum L4 and
Enterococcus faecium L3 in pure and mixed cultures
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: PAVUŠEK IVANKA
Date of defense: 07/05/91
Number of pages: 99
Author: Baljak Darko
Degree level: D.A.
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 01/25/92
Number of pages: 58
Author: Zulumović Angelina
Degree level: D.A.
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 06/28/91
Number of pages: 56
Author: Mamić Suzana
Degree level: D.A.
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 03/27/91
Number of pages: 79
Author: Stanišić Štefica
Degree level: D.A.
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 04/22/92
Number of pages: 54
Author: Gluhalić Almira
Degree level: D.A.
Title:
Faculty: Prehrambeno-biotehnološki fakultet Zagreb
Mentor: MARIĆ VLADIMIR
Date of defense: 03/23/92
Number of pages: 46
Author: Ivanić Gordana
Degree level: D.A.
Title: Study on waste management in Croatia
Title: .
Title: .
Title: .
Title: .
Title: .
Title: .
Title: .
Title: Food Technology and Biotechnology in the Development of
Croatia
Institution: Prehrambeno-biotehnološki fakultet
Year: 1994
Title: Postgraduate Programs
Institution: Prehrambeno-biotehnološki fakultet
Year: 1994
Title: Indigenous Microbes: effective agents in hydrocarbon
bioelimination
Institution: Technische Universitat Graz, Austria
Year: 1994
Title: Development Trends in Biotechnology in Central European
Countries
Institution: 1. Slovenski mikrobiološki kongres
Year: 1993
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