prikaz prve stranice dokumenta Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama
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undergraduate thesis
Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama
2020. urn:nbn:hr:109:453932
Heric, Lea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Heric, L. (2020). Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:453932

Heric, Lea. "Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:453932

Heric, Lea. "Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:453932

Heric, L. (2020). 'Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:453932

Heric L. Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 September 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:453932

L. Heric, "Mikotoksini plijesni iz roda Fusarium u pivarskim sirovinama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:453932

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Metadata
TitleMikotoksini plijesni iz roda Fusarium u pivarskim sirovinama
Title (english)Fusarium spp. Mycotoxins in Raw Materials for Brewing
AuthorLea Heric
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Mikroflora ječma i pšenice sastoji se u najvećoj mjeri od bakterija, kavasaca i filamentoznih plijesni. Tijekom skladištenja i u procesu prerade u slad uslijed promjene uvjeta okoline sastav mikroflore se mijenja. Najveći problem u sladarstvu predstavljaju plijesni zbog štetnih metabolita (mikotoksina) koji utječu na zdravstvenu ispravnost i kakvoću slada, samim time i piva. Najznačajnije plijesni spadaju u rod Fusarium i ukoliko dođe do zaraze predstavljaju opasnost od velikih ekonomskih gubitaka. Da bi se to spriječilo nužna je prevencija i kontrola zaraze navedenim plijesnima, te praćenje njihovog utjecaja na proizvodni proces.
Abstract (english)
The microflora of barley and wheat consists mostly of bacteria, yeasts and filamentous moulds. During storage and processing of cereals into malt the environmental conditions, can greatly influence the composition of the microflora. The biggest problem in malting industry are fungi due to their harmful metabolites (mycotoxins) that affect the health and quality of malt, and subsequently influence the safety and quality of beer. The most important fungi belong to the genus Fusarium because they cause economic losses in brewing and malting industries. In order to prevent this, it is necessary to reduce and control the infection of cereals with these fungi, and to monitor their impact on the production process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:453932
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 on2020-11-06 10:26:55