Faculty of Food Technology and Biotechnology, Department of Food Technology, Laboratory of Yeast and Fermentation Technology

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Main research field

Biotechnology

Specific research areas

bioprocessing, fermentation

Techniques/methods

Fermentation, HPLC, ethanol assays, organic acids assays

Equipment

Bioreactors, shakers, microscope etc.

Technology keywords

  • Enzymology/Protein Engineering/Fermentation
  • Microbiology
  • Drink Technology
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology

Services offered

  • Teaching and Training
  • Quality control
  • Live organism culture preparation

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Pharmaceuticals & Biotechnology
  • Health Care Equipment & Services

Short summary (English)

The broad expertise of dr. Stehlik-Tomas's research group is in: -Production and biochemistry of fresh and dry baker’s yeast. Implementation of knowledge in the media preparation and the optimisation of the running of aerobical processes. - Relations between micro-organisms and microelements (Cu, Zn, Cr, Mn), mostly lactic acid bacteria and yeasts. Strong background in metal-ions homeostasis, impact of microelements on production of microorganisms and metabolites, uptake (removal) of microelements from media by microorganisms. Possible applications in production of nutritional and health supplements enriched with microelements, improvement of microorganisms production, removal of toxic metal ions from environment. -Production of biologically active substances by selected yeasts, such as S-adenosyl D-methionine and selenomethionine, optimisation of biotechnological processes for the its production. The application of the achieved results possible in some industrial biotechnological processes. -Extensive experience in the sourdough development, bacteria that are participating in the process of souring the dough, and the production of fermented baker products, with the aim of producing higher quality and functional food products. - Production of ethanol and yeasts from various raw materials, development and improvement of fermentation processes. Production and usage of fodder and feed yeasts. - Making of technological projects for ethanol production on different substrates. So far we can make feasibility studies for many of processes in fermentation technologies.

Short summary (Croatian)

Široko područje ekspertiza istraživačke grupe prof Stehlik-Tomas obuhvaća: - Proizvodnju i biokemiju svježeg i suhog pekarskog kvasca. Primjenu znanja u pripravu podloga i optimizaciju vođenja aerobnih procesa. - Međusobnu povezanost mikororganizama i mikroelemenata (Cu, Zn, Cr, Mn), ponajviše bakterija mliječne kiseline i kvasaca. Homeostaza s obzirom na ione metala, utjecaj mikroelemenata na proizvodnju mikroorganizama i njihovit metabolita, uklanjanje mikroelemenat iz podloga s pomoću mikroorganizama. Moguća primjena u proizvodnji nutritivnih i zdravstvenih suplemenata obogaćenih mikroelementima, usavršavanje proizvodnje mikroorganizama, ukanjanje toksičnih iona metala iz okoline. - Proizvodnju biološki aktivnih spojeva selekcioniranim kvascima, kao što su S-adenozil D-metionin i selenometionin, optimiranje biotehnoloških procesa za njihovu proizvodnju. Primjena dobivenih rezultata u industrisjkim procesima. - Iskustvo u razvoju kiselog tijesta, bakterija koje sudjeluju u proizvodnji kiselog tijesta, proizvodnja fermentiranih pekarskih proizvoda, s ciljem proizvodnje kvalitetnijih i funkcionalnih prehrambenih proizvoda. - Proizvodnja etanola i kvasca na različitim sirovinama, razvoj i poboljšanje fermentativnih procesa. Proizvodnja i primjena prehrambenoh i krmnog kvasca. - Izrada tehnoloških projekata za proizvodnju etanola na različitim supstratima. Izrada studija provedivosti za mnoge procese u fermentativnim tehnologijama.

Last update: 06.02.2013. 06:08:12

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