magistrsko delo
Martina Podgoršek (Avtor), Tomaž Požrl (Recenzent), Neža Čadež (Mentor), Neža Čadež (Član komisije za zagovor), Mojca Narat (Član komisije za zagovor), Tomaž Požrl (Član komisije za zagovor)

Povzetek

Proces proizvodnje piva v industrijskem merilu se z namenom znižanja proizvodnjih stroškov poslužuje ponovne uporabe izbrane starterske kulture kvasovk, s čimer prihaja do kopičenja genetskih sprememb v celicah. Namen magistrskega dela je bila analiza genetske stabilnosti izbranega seva kvasovk izoliranega iz jabolčnega vina na Koroškem Saccharomyces cerevisiae ZIM 3704, ki smo ga uporablili v 30-ih zaporednih enotedenskih fermentacijah ječmenove, ajdove in prosene pivine v konusnih minifermentorjih pri 14 °C. V tem času smo vsak teden preverili stopnjo živosti celic s kultivacijo na trdnem gojišču in z metodo barvanja z metilenskim modrilom, preverili smo stopnjo flokulacije. Rezultati živosti celic so bili odvisni od tipa pivine (ajdove, ječmenove, prosene), vendar so ostali tudi po 30. zaporedni uporabi okoli 95 %. Z analizo flokulacije smo ugotovili, da izbrani sev najbolje flokulira v ječmenovi pivini in najslabše v proseni. Z analizo HPLC smo določili sposobnost seva izrabe sladkorjev različnih pivin in produkcije primarnih metabolitov. Pokazali smo, da je sposobnost izrabe maltoze pri 30. zaporedni uporabi višja od začetne fermentacije. Delež izrabe maltotrioze v ječmenovi pivini je naraščal s sposobnostjo izrabe maltoze. Koncentraciji glicerola in etanola sta bili povezani obratnosorazmerno, saj se ob povišanju koncentracije glicerola, koncentracija etanola zniža. V nadaljevanju smo določili tudi genetsko stabilnost različnih morfotipov po 30-ih zaporednih uporabah seva v mikrosatelitnih zaporedij DNA in določili dolžinske spremembe kromosomov z elektroforezo v pulzirajočem polju. Obe metodi nista pokazali genetskih sprememb, zato smo le-te dokazali s tehnologijo naslednje generacije sekvenciranja, saj smo dokazali prisotnost dodatnih retrotranspozonov in nekodirajočih regij med eksoni.

Ključne besede

kvasovke;Saccharomyces cerevisiae;pivo;ajda;proso;ječmen;zaporedna uporaba biomase;genetska stabilnost;mikrosateliti;genom;PFGE;Ilumina;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [M. Podgoršek]
UDK: 606:663.476:602.3:582.282.23(043.2)
COBISS: 32303363 Povezava se bo odprla v novem oknu
Št. ogledov: 532
Št. prenosov: 209
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Genetic stability of selected yeast strain for repitching of buckwheat and millet beer production
Sekundarni povzetek: In the industrial beer production yeast repitching is often used to decrease economic cost of production, this can lead to genetic modifications in the yeast cells. The aim of the master thesis was to characterize the genetic stability of chosen strain isolated from Carinthian cider Saccharomyces cerevisiae ZIM 3704, during 30 series of one-week fermentations of barley, buckwheat and millet wort in conical minifermentors at 14 °C. During each week we determinated cell viability with cultivation on a solid medium and method of methylene blue staining, we also determinated flocculation rate. Cell viability results were dependent upon among different types of worth (buckweat, barley and millet), but after 30 uses they are still around 95%. Flocculation analysis showed that the strain used for fermentation of barley wort had the highest flocculation, while the strain used for fermentation of millet wort had lowest. With HPLC analysis we determinated strain capability of sugar uptake in different worths and primary metabolite production. We showed that maltose uptake is higher at 30th fermentation then at the first one. The consumed maltotriose increased with increasing consumption of maltose. Concentration of ethanol and glycerol were inversely proportional connected, because when the concentration of glycerol gets higher, the concentration of ethanol falls. In addition, it was also determinated genetic stability between different yeast morpotypes after 30. repitches in DNA microsatellite region and lenght changes in chromosome with pulse-field electrophoresis. Both methodes showed no changes, so we proved them with next generation sequencing, which showed presence of new retrotransposones and noncoding regions among exons
Sekundarne ključne besede: yeasts;beer;buckwheat;millet;barley;repitching;genetic stability;microsatellites;genome;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Študij biotehnologije
Strani: XIII, 82 f., [21] f. pril.
ID: 12058482