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master's thesis
Mikrobna populacija dehidriranih namirnica
2012. urn:nbn:hr:109:838506
Kozarević, Suzana
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

Kozarević, S. (2012). Mikrobna populacija dehidriranih namirnica (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:838506

Kozarević, Suzana. "Mikrobna populacija dehidriranih namirnica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:838506

Kozarević, Suzana. "Mikrobna populacija dehidriranih namirnica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:838506

Kozarević, S. (2012). 'Mikrobna populacija dehidriranih namirnica', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:838506

Kozarević S. Mikrobna populacija dehidriranih namirnica [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 September 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:838506

S. Kozarević, "Mikrobna populacija dehidriranih namirnica", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:838506

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Metadata
TitleMikrobna populacija dehidriranih namirnica
Title (english)Microbial quality of dehydrated products
AuthorSuzana Kozarević
MentorHrvoje Pavlović (mentor)
Committee memberŽaneta Ugarčić
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberMarko Jukić
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 country2012-02-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
U radu je ispitan stupanj mikrobiološkog onečišćenja dehidriranih namirnica: krušnih mrvica i Bake Rolls snack proizvoda. Mikrobiološki je analizirano 40 uzoraka: 20 uzoraka krušnih mrvica i 20 uzoraka Bake Rolls snack proizvoda. U uzorcima je ispitan broj aerobnih mezofilnih bakterija, aerobnih sporogenih bakterija, bakterija porodice Enterobacteriaceae i plijesni. Pored mikrobioloških analiza, u uzorcima su ispitani aktivitet vode i stupanj kiselosti. Srednja vrijednost aerobnih mezofilnih bakterija u uzorcima krušnih mrvica je log10 2,7/g, a u Bake Roll proizvodima log10 3,25/g. Prosječni broj aerobnih sporogenih bakterija u uzorcima krušnih mrvica je log10 2,25/g, a u uzorcima Bake Rolls proizvoda log10 2,5/g. Bakterije porodice Enterobacteriaceae nisu pronađene niti u jednom uzorku. U uzorcima krušnih mrvica prevladavale su plijesni roda Aspergillus (86,69 %). U uzorcima Bake Rolls proizvoda pronađene su vrste rodova Aspergillus (75,86 %) i Cladosporium (24,14%). A. flavus je prevladavajuća vrsta roda Aspergillus s 91,30 % u analiziranim uzorcima krušnih mrvica i Bake Rolls proizvoda. A. flavus je najpoznatija vrsta roda Aspergillus koja izlučuje mikotoksin aflatoksin. Iako je najzastupljenija vrsta roda u uzorcima, zbog izmjerenog niskog aktiviteta ne posjeduje sposobnost sinteze mikotoksina.
Abstract (english)
Contamination degree of dehydrated products: bread crumbs and Bake Rolls snack products by aerobic mesophilic bacteria, aerobic sporogenic bacteria, bacteria of Enterobacteriaceae family and moulds was investigated. Total of 40 samples of dehydrated products (20 samples of bread crumbs and 20 samples of Bake Rolls snack products) was microbiologically analyzed. Water activity and level of acidity was also measured. Bread crumbs were averagely contaminated by log10 2,7/g aerobic mesophilic bacteria and log10 2,25/g aerobic sporogenic bacteria. Snack products were averagely contaminated by log10 3,25/g aerobic mesophilic bacteria and log10 2,5/g aerobic sporogenic bacteria. Bacteria of Enterobacteriaceae family were not detected in any of analyzed samples. Mould genera Aspergillus predominted in bread crumbs (86,69%) and in snack samples (75,86%), respectively. Aspergillus flavus was dominant species of Aspergillus genera in analyzed samples (bread crumbs and snack products) by 91,30%. This genera is the most known mycotoxin producer, but since water activity in this type of product is very low, biosynthesis of aflatoxin is impossible.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:838506
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-11-03 15:21:24