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undergraduate thesis
Terapijski mliječni proizvodi - probiotici
2017. urn:nbn:hr:109:215987
Jurkić, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Jurkić, M. (2017). Terapijski mliječni proizvodi - probiotici (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:215987

Jurkić, Marijana. "Terapijski mliječni proizvodi - probiotici." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:215987

Jurkić, Marijana. "Terapijski mliječni proizvodi - probiotici." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:215987

Jurkić, M. (2017). 'Terapijski mliječni proizvodi - probiotici', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:215987

Jurkić M. Terapijski mliječni proizvodi - probiotici [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:215987

M. Jurkić, "Terapijski mliječni proizvodi - probiotici", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:215987

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Metadata
TitleTerapijski mliječni proizvodi - probiotici
Title (english)Therapeutic dairy products - probiotics
AuthorMarijana Jurkić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mljekarska industrija je najveći korisnik bakterija mliječne kiseline kao starter kultura i probiotičkih kultura u proizvodnji različitih fermentiranih mliječnih proizvoda. Fermentirani mliječni proizvodi predstavljaju 20 % ukupne svjetske proizvodnje fermentirane hrane. Probiotici su pojedinačne ili mješovite kulture živih organizama koji djeluju pozitivno na organizam domaćina. Kao probiotici se uglavnom koriste bakterije mliječne kiseline iz roda Lactobacillus i Bifidobacterium. Probiotici imaju povoljan terapijski učinak kod karcinoma, proljeva, zatvora, alergija, infekcija mokraćnog sustava, te smanjuju štetan utjecaj lijekova, osobitno antibiotika.
Abstract (english)
Dairy industry is the largest recipient of lactic acid bacteria as starter cultures and probiotic cultures, the production of various fermented dairy products. Fermented milk products represent 20% of total world production of fermented foods. Probiotics are single or mixed culture of live microorganisms that have beneficial effects on the host organism. As probiotics are commonly used lactic acid bacteria fermentation of the genus Lactobacillus and Bifidobacterium. Probiotics have a beneficial therapeutic effects in cancer, diarrhea, constipation, allergies, urinary tract infections and reduce the harmful effect of drugs, particulary antibiotics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:215987
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-15 09:35:44