undergraduate thesis
General characteristics of bacteria of the family Enterobacteriaceae

Ines Lačanin (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleOpće osobine bakterija porodice Enterobacteriaceae
AuthorInes Lačanin
Mentor(s)Marija Halt (thesis advisor)
Abstract
Znanstvena disciplina koja se bavi proučavanjem bakterija zove se bakteriologija. Bakterije su najbrojnija skupina mikroorganizama. Bitne su u biološkoj evoluciji i osnova su svakog hranidbenog lanca. Prema morfološkim, fiziološkim osobinama i načinu javljanja bakterije možemo podijelili u nekoliko porodica. Jedna od porodica koje obuhvaćaju je i porodica Enterobacteriaceae ili crijevne bakterije koje se nalaze u probavnom sustavu ljudi i životinja. Među najvažnijim rodovima porodice Enterobacteriaceae su rodovi Escherichia, Salmonella, Schigella, Klebsiellae, Enterobacter, Serratina, Proteus, Yersinia i Erwinia. Bakterije imaju pozitivno i negativno djelovanje u ljudskom životu. Onečišćuju hranu i izvor su infekcija i zaraznih bolesti pa na taj način predstavljaju veliki problem u cijelom svijetu. Prevencijom je moguće spriječiti kontaminaciju hrane. Zaštita namirnica i sama higijena pogona i tehnološkog procesa proizvodnje najbolji je način prevencije od kontaminacije mikroorganizmima.
Keywordsbacteria Enterobacteriaceae Escherichia Salmonella Schigella Klebsiellae Enterobacter Serratina Proteus Yersinia Erwinia
Parallel title (English)General characteristics of bacteria of the family Enterobacteriaceae
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-10-15
Parallel abstract (English)
Bacteriology is the scientific discipline that studies bacteria, the most numerous group of microorganisms. Bacteria are important in biological evolution and represent the basis of every food chain. Bacteria can be divided into several families, according to their morphological and physiological characteristics and the mode of appearance. One of the families is the Enterobacteriaceae or enteric bacteria, found in the digestive system of humans and animals. The most important branches of the family Enterobacteriaceae include Escherichia, Salmonella, Schigella, Klebsiellae, Enterobacter, Serratina, Proteus, Yersinia, and Erwinia. Bacteria exhibit both the positive and the negative effect on humans. They pollute food and represent a source of infections and infectious diseases and thus represent a major problem worldwide. It is possible to prevent contamination of food. Protection of food and the hygiene of the facility and the technological process of production are the best means of prevention of microbial contamination.
Parallel keywords (Croatian)bakterije Enterobacteriaceae Escherichia Salmonella Schigella Klebsiellae Enterobacter Serratina Proteus Yersinia Erwinia
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:109:676022
CommitterIvana Šuvak