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undergraduate thesis
Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane
2021. urn:nbn:hr:109:517263
Švarc, Helena
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

Švarc, H. (2021). Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:517263

Švarc, Helena. "Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:517263

Švarc, Helena. "Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:517263

Švarc, H. (2021). 'Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:517263

Švarc H. Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:517263

H. Švarc, "Primjena bakterija mliječno-kiselog vrenja u proizvodnji hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:517263

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Metadata
TitlePrimjena bakterija mliječno-kiselog vrenja u proizvodnji hrane
Title (english)Application of Lactic Acid Bacteria in the Production of Food
AuthorHelena Švarc
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Bakterije mliječno-kiselog vrenja su gram-pozitivne bakterije prirodno prisutne na supstratima bogatim hranjivim tvarima poput mlijeka, mesa, biljnih materijala te u ljudskom gastrointestinalnom sustavu. Primjenjuju se u pripravi fermentirane hrane i napitaka te probiotičkih pripravaka kao i u proizvodnji kiselog kupusa. Također su dio mikrobne populacije prisutne u probavnom traktu zdravih ljudi i životinja te su uključene u njihov metabolizam. Industrijski su vrlo važni mikroorganizmi koji se upotrebljavaju kao starter kulture za dobivanje raznih fermentiranih proizvoda, kao što su jogurt, kefir, kumis, sir, kiseli kupus, a nezaobilaznu ulogu imaju i u proizvodnji stočne hrane. Cilj ovog rada je opisati bakterije mliječno-kiselog vrenja i njihovo djelovanje pri proizvodnji prehrambenih proizvoda.
Abstract (english)
Lactic acid bacteria are gram-positive bacteria naturally present on substrates rich in nutrients such as milk, meat, plant materials, and the human gastrointestinal system. They are used in the preparation of fermented foods, beverages, probiotic preparations, as well as, the production of sauerkraut. They are also part of the microbial population present in the digestive tract of healthy humans and animals and are involved in their metabolism. Industrially important are microorganisms that are used as a starter culture to obtain various fermented products, such as yogurt, kefir, kumis, cheese, sauerkraut, and have an unavoidable role in the production of animal feed. This paper aims to describe lactic acid bacteria and their action in food production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:517263
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 on2021-10-11 13:55:43