undergraduate thesis
Microbiological Contaminants in the Production of Malt and Beer

Leon Lenart (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleMikrobiološki kontaminanti u proizvodnji slada i piva
AuthorLeon Lenart
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Pivo je pjenušavo osvježavajuće piće s malom koncentracijom alkohola i karakterističnom aromom po hmelju, dobiveno vrenjem pivske sladovine pomoću specijalnih sojeva pivskoga kvasca roda Saccharomyces. Slad se dobiva preradom ječma, neslađenih žitarica i hmelja. Pri proizvodnji slada susrećemo različitu mikrofloru koju čine bakterije, kvasci i filamentozne gljive. Sam sastav mikroflore određen je klimatskim uvjetima tijekom uzgoja žitarica, mjerama uzgoja, uvjetima skladištenja i transporta te procesnim uvjetima tijekom proizvodnje slada. Najveći problem u sladarstvu i pivarstvu predstavljaju plijesni koje mogu proizvoditi štetne metabolite koji utječu na zdravstvenu ispravnost i kakvoću slada. Pri tome su najznačajnije plijesni roda Fusarium koje proizvode mikotoksine skupina trihotecena (B nivalenol, deoksinivalenol i T-2 toksin) i zearalenona. Zbog nemogućnosti isključivanja zaraženih zrna žitarica tijekom proizvodnje potrebno je praćenje cijelog proizvodnog lanca „ječam-pivo“ kako bi se osigurala zdravstvena ispravnost i kvaliteta gotovog proizvoda.
Keywordsbeer malt microbiological contaminants Fusarium mycotoxins
Parallel title (English)Microbiological Contaminants in the Production of Malt and Beer
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-10-14
Parallel abstract (English)
Beer is a foamy refreshing drink with a small concentration of alcohol and a characteristic aroma of hops. Beer is produced by fermentation of malted barley or malted wheat using different species of brewer's yeast – Saccharomyces sp. Malt is produced from barley, cereals and hops and during its production different bacteria, yeasts and moulds are present. The composition of the microbial population is determined by climate conditions during cereal growth, by cereal growth methods, by the conditions during storage and transportation, and conditions during malt production. Moulds that can produce mycotoxins represent the biggest concern because mycotoxins can negatively effect the safety and quality of malt. Various species of Fusarium are the most significant producers of mycotoxins during beer and malt production. They produce mycotoxins from the trichothecene (B nivalenol, deoxynivalenol and T-2 toxin) and zearalenone groups. Since infected cereal grains cannot be completely removed during production, complete monitoring of the production chain from barley to beer is needed to ensure the safety and quality of the final product.
Parallel keywords (Croatian)pivo slad mikrobiološki kontaminanti Fusarium mikotoksini
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:504665
CommitterIvana Šuvak