undergraduate thesis
The Importance of Yeasts in Food Microbiology, Biotechnology and Medicine

Mirjana Marjanović (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleZnačaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini
AuthorMirjana Marjanović
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Kvasci su jednostanični mikroorganizmi svrstani u carstvo gljiva. Prema morfološkom izgledu razlikuju se od ostalih vrsta gljiva i jednostavniji su. Iznimno su značajni u industrijskoj proizvodnji, biotehnologiji, medicini, kvarenju namirnica što će detaljnije biti opisano u ovome radu. S jedne strane, kvasci su izuzetno važni organizmi u proizvodnji hrane, lijekova, vitamina, međutim, njihova negativna uloga se očituje u kvarenju hrane, nepoželjnoj alkoholnoj fermentaciji, te uzrokovanjem različitih bolesti kod čovjeka.
Keywordsyeast food biotechnology medicine disease
Parallel title (English)The Importance of Yeasts in Food Microbiology, Biotechnology and Medicine
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-07-11
Parallel abstract (English)
Yeasts are unicellular microorganisms classified in the kingdom of fungi. According to the morphological characteristics, they are different from other fungi and simpler. They are very important in industrial manufacturing, biotechnology, medicine, food deterioration, which will further described in this paper. On the one hand, the yeasts are extremely important organisms in food, medicine, vitamin production, but they are capable to cause food spoilage, the unwanted alcoholic fermentation and different diseases in humans.
Parallel keywords (Croatian)kvasci hrana biotehnologija medicina bolesti
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:109:799257
CommitterIvana Šuvak