master's thesis
Microbial quality of dehydrated products

Suzana Kozarević (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleMikrobna populacija dehidriranih namirnica
AuthorSuzana Kozarević
Mentor(s)Hrvoje Pavlović (thesis advisor)
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.
Keywordsdehydrated products bread crumbs snack products microbial population contamination
Parallel title (English)Microbial quality of dehydrated products
Committee MembersŽaneta Ugarčić
Hrvoje Pavlović
Lidija Lenart
Marko Jukić
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-02-29
Parallel 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.
Parallel keywords (Croatian)dehidrirani proizvodi krušne mrvice snack proizvodi mikrobna populacija kontaminacija
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:109:838506
CommitterSanda Hasenay