prikaz prve stranice dokumenta Uzgoj jestivih gljiva na čvrstim supstratima
Access restricted to students and staff of home institution
undergraduate thesis
Uzgoj jestivih gljiva na čvrstim supstratima
2021. urn:nbn:hr:109:278563
Trulec, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Trulec, M. (2021). Uzgoj jestivih gljiva na čvrstim supstratima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:278563

Trulec, Maja. "Uzgoj jestivih gljiva na čvrstim supstratima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:278563

Trulec, Maja. "Uzgoj jestivih gljiva na čvrstim supstratima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:278563

Trulec, M. (2021). 'Uzgoj jestivih gljiva na čvrstim supstratima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:278563

Trulec M. Uzgoj jestivih gljiva na čvrstim supstratima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278563

M. Trulec, "Uzgoj jestivih gljiva na čvrstim supstratima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:278563

Please login to the repository to save this object to your list.
Metadata
TitleUzgoj jestivih gljiva na čvrstim supstratima
Title (english)Cultivation of Edible Mushrooms on Solid Supstrates
AuthorMaja Trulec
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2021-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja gljiva poznata je stoljećima, kao i njihovo korištenje u različite svrhe. Tržište gljiva i dalje raste zbog interesa za njihove kulinarske, prehrambene i zdravstvene blagodati. One također svojim rastom sudjeluju u gospodarenju otpadom u poljoprivredi i prehrambenoj industriji jer imaju specifični enzimatski potencijal. Pod pojmom jestivih gljiva se najčešće podrazumijevaju organizmi koji imaju izraženo plodno tijelo, odnosno klobuk i stručak i koje se mogu konzumirati. Gljive su značajne kao namirnica jer su sadržajno bogate bjelančevinama, masnim kiselinama i vitaminima, a pojedine vrste imaju i ljekovita svojstva. Uzgajaju se na raznim supstratima, koji se kasnije upotrebljavaju kao supstrat za neku drugu vrstu, kao izvor energije ili krmivo. Kao i u svakom uzgoju, moguća je pojava bolesti i štetnika, no tretiranjem na pravilan način to se nastoji smanjiti. Stoga je zadatak ovog rada prikazati mogućnosti uzgoja jestivih gljiva na čvrstim lignoceluloznim supstratima.
Abstract (english)
The production of mushrooms has been known for centuries, as well as their use for various purposes. The mushroom market continues to rise due to interest in their culinary, nutritional and health benefits. Through their growth, they also participate in waste management in agriculture and the food industry because they have specific enzymatic potentials. The term edible mushrooms most often means organisms that have a notable fertile body, ie a cap and a stalk, and which can be consumed. Mushrooms are important as a food because they are rich in protein, fatty acids and vitamins, and some species also have medicinal properties. They are grown on various substrates, which are later used as a substrate for another species, as an energy source or feed. As in any cultivation, the appearance of diseases and pests is possible, but by treating it in the right way, we try to reduce it. Therefore, the task of this paper is to present the possibilities of growing edible mushrooms on solid lignocellulosic substrates.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:278563
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 on2021-09-22 11:20:09