Page 5 - PowerPoint Presentation

UTICAJ RAZLIĈITIH PARAMETARA NA PROCES PUPLJENJA KVASCA

THE INFLUENCE OF DIFFERENT PARAMETERS ON THE PROCESS KNOWN AS YEAST

BUDDING

Autor: TAMARA MLADENOVIĆ, sedmi razred OŠ ,, Branko Ćopić“, Beograd

Mentor: FILIP BOŠKOVIĆ, Student Biološkog fakulteta Univerziteta u Beogradu, Beograd

REZIME

Kvasac je jednodelijska gljiva. S. cerevisiae je jedan od najpoznatijih i najkorišdenijih vrsta kvasaca. On se koristi u
pekarskoj, pa čak i pivskoj industriji. Proces pupljenja kvasca je najprostiji vid razmnožavanja gljiva. Saharoza (šeder)
je najpoznatija namirnica u ljudskoj ishrani. Saharoza takođe predstavlja hranu i vrsti kvasca S.cerevisiae i bez nje
ne može ni da se razmnožava pupljenjem. To sve je dokazano eksperimentalnim putem, stavljajudi četiri različita
uzorka u dve serije. U nekim uzorcima proces pupljenja kvasca nije uspeo, zato što su stavljane neodgovarajude
mere. Sve četiri tube su imale istu količinu vode i kvasca i istu zapreminu (na početku), dok je količina šedera i
temperatura vode bila različita. Uspešnost procesa je potvrđena pravljenjem mikroskopskih preparata kvasca i
njihovo posmatranje pod mikroskopom.

Cilj ovog rada je pronalaženje pogodne temperature vode i količine šedera kao i način na koji oni utiču na proces
pupljenja kvasca.

Tokom vremenskog perioda početna zapremina uzoraka se smanjila ili povedala ili nije došlo do promene.
Pronađena je najpogodnija temperatura vode i količina šedera.

Ključne reči: kvasac, pupljenje, fermentacija, saharoza, temperatura

SUMMARY

Yeasts are unicellular fungus. S. cerevisiae is currently the most useful type of yeast. It is used in baking and beer
industry. Like all fungi, it may have asexual and sexual reproductive cycle. The most common mode of vegetative
growth in yeast is asexual reproduction by budding. Sucrose (commonly named sugar) is the most popular food in
human nutrition, as well as food for S. cerevisiae. Without sucrose, there cannot be reproduction by budding. This
was experimentally proved by using four different samples in two series. Budding process in some of the samples
was unsuccessful due to the inappropriate measurement ratios. Quantity of water and yeast in all of the four tubes
were the same, while amount of sugar and temperature of the process varied. Process yield was confirmed by
preparing and observing microscopic yeast samples.

It was our attempt to find optimum water temperature and sugar quantity for the process, and investigate the way
this properties affect the budding process. Initial volume of the samples varied in time, and the most suitable water
temperature and sucrose amount was found.

Keywords: yeast, budding, fermentation, sucrose, temperature