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undergraduate thesis
Probiotičke kulture - dodaci hrani
2023. urn:nbn:hr:109:213736
Sajli, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Sajli, N. (2023). Probiotičke kulture - dodaci hrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:213736

Sajli, Nikolina. "Probiotičke kulture - dodaci hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:213736

Sajli, Nikolina. "Probiotičke kulture - dodaci hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:213736

Sajli, N. (2023). 'Probiotičke kulture - dodaci hrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:213736

Sajli N. Probiotičke kulture - dodaci hrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:213736

N. Sajli, "Probiotičke kulture - dodaci hrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:213736

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Metadata
TitleProbiotičke kulture - dodaci hrani
Title (english)Probiotics as food additives
AuthorNikolina Sajli
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 country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Probiotičke kulture su kulture mikroorganizama koji se dodaju namirnica da bi poboljšali zdravlje ljudi. Najčešće vrste probiotičkih kultura su Lactobacillus, Streptococcus, Leuconostoc, Enterococcus i Lactococcus. Probiotičke kulture su podrijetlom iz ljudskog organizma. Utječu na crijevnu mikrofloru te pomažu kod liječenja nekih bolesti (loša probava laktoze, proljev, upalne bolest crijeva, nekortizirajući enterocolitis, sindrom iritabilong crijeva, infekcija bakterijom Helicobacter pylori, rak debelog crijeva, atopijski dermatitis i imunološka modulacija). Mehanizmi kojima djeluju su inhibicija patogena te interakcija sa imunološkim sustavom.
Abstract (english)
Probiotic cultures are cultures of microorganisms that are added to foods to improve human health. The most common types of probiotic cultures are Lactobacillus, Streptococcus, Leuconostoc, Enterococcus and Lactococcus. Probiotic cultures are of human origin. They affect the intestinal microflora and help in the treatment of some diseases ( indigestion of lactose, diarrhea, inflammatory bowel disease, necrotising enterocolitis, irritable bowel syndrome, infection with Helicobacter pylori, colon cancer, atopic dermatitis and immune modulation). The mechanisms on which they act upon are inhibition of pathogens and interaction with the immune system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:213736
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 on2023-09-27 13:23:49