diplomsko delo univerzitetnega študijskega programa I. stopnje
Jadranka Švigelj (Author), Maja Leitgeb (Mentor), Maja Čolnik (Co-mentor)

Abstract

Črna kvasovka Hortaea werneckii je ekstremofilna gliva, ki uspeva v širokem spektru slanosti, in sicer od 0 % do 32 % NaCl. Tako je H. werneckii zelo zanimiva z vidika odzivanja in prilagajanja na spremembe zunanjega okolja. Za odpiranje celic H. werneckii smo uporabili mehansko metodo homogenizacije. S to metodo poškodujemo celično steno in membrano, da se vsebina celice sprosti v celični medij. Namen našega dela je bil ugotoviti vpliv časa homogenizacije na različne dejavnike, in sicer na preživelost celic H. werneckii, preostalo aktivnost encimov (proteaza, α-amilaza, β glukozidaza in celulaza) in preostalo koncentracijo proteinov, ki smo jo določili z Bradfordovo metodo. Določevali smo tudi razmerje absorbanc nukleinskih kislin pri 260 nm in proteinov pri 280 nm s pomočjo UV-Vis sprektrofotometra. Celično suspenzijo H. werneckii smo homogenizirali do 100 min pri 35 °C. Ugotovili smo, da preživelost H. werneckii s podaljševanjem časa homogenizacije upada, preostala koncentracija proteinov v celični suspenziji H. werneckii pa narašča.

Keywords

H. werneckii;encimi;proteini;mehanske metode;črne glive;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [J. Švigelj]
UDC: 575.853(043.2)
COBISS: 20341014 Link will open in a new window
Views: 1563
Downloads: 98
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: CELL DISRUPTION OF HALOPHILIC FUNGI HORTAEA WERNECKII WITH HO0MOGENIZER AND ENZYME ACTIVITY MEASUREMENTS
Secondary abstract: Black yeast Hortaea werneckii is an extremophilic fungi, which can thrive in a wide range of salinity from 0 % to 32 % NaCl. Thus, H. werneckii is very interesting in terms of responding and adapting to changes in the environment. To open the cells of H. werneckii, a mechanical homogenization method was used. With this method, the cell wall and membrane are damaged. Therefore, the cell contents are released into the cell medium. The purpose of our work was to determine the effect of homogenization time on various factors, that is to say on the viability of H. werneckii cells, residual activity of enzymes (protease, α-amylase, β glucosidase and cellulase), and the residual concentration of proteins, which was determined by the Bradford method. We also determined the ratio of the absorbance of the nucleic acids at 260 nm and proteins at 280 nm using an UV-Vis spectrophotometer. Homogenization of cell suspension of H. werneckii was performed for 100 min at 35 °C. We found that the viability of H. werneckii with increasing time of homogenization reduces and that the residual protein concentration increases.
Secondary keywords: enzymes;proteins;mechanical methods;black yeats;
URN: URN:SI:UM:
Type (COBISS): Bachelor thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: IX, 37 str.
ID: 9161013