master's thesis
Microbial quality of bread crumbs

Amalija Plavšić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Metadata
TitleMikrobna populacija krušnih mrvica
AuthorAmalija Plavšić
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
U radu je ispitan stupanj mikrobiološkog onečišćenja krušnih mrvica. Posebna pozornost je posvećena aerobnim, sporogenim bakterijama i plijesnima vrste Aspergillus flavus. Mikrobiološki je analizirano 34 uzoraka krušnih mrvica. U uzorcima je ispitan broj aerobnih mezofilnih bakterija, aerobnih sporogenih bakterija, bakterija porodice Enterobacteriaceae i plijesni. Pored mikrobioloških analiza, u uzorcima je određen i aktivitet vode. Krušne mrvice su bile prosječno onečišćene s 3×103 aerobnih mezofilnih bakterija, 3,3×103 aerobnih sporogenih bakterija i plijesni 1,62×104 u 1 g uzorka. Bakterije porodice Enterobacteriaceae nisu pronađene niti u jednom analiziranom uzorku krušnih mrvica. Prosječan aktivitet vode analiziranih uzoraka iznosio je 0,305. U uzorcima krušnih mrvica prevladavale su plijesni rodova: Penicillium (61,29 %) i Aspergillus (18,06 %). Mnoge vrste ovih rodova plijesni poznati su producenti mikotoksina. Po brojnosti slijede vrste rodova Geomyces (6,45 %), Absidia (4,52 %), Fusarium (3,87 %), Cladosporium (2,58 %) i Alternaria (0,65 %). Aspergillus ustus je prevladavajuca vrsta roda Aspergillus u analiziranim uzorcima s 92,86 %, dok je A. flavus utvrden u samo jednom analiziranom uzorku (3,57 %). Krušne mrvice se najcešce proizvode od ostataka kruha. Kako bi se spriječilo potencijalno unošenje plijesni i njihovih metabolita – mikotoksina i drugih mikroorganizama (sporogenih bakterija), potrebno je voditi brigu o mikrobiološkoj kakvoći ostataka kruha.
Keywordsbread crumbs quality bacteria moulds
Parallel title (English)Microbial quality of bread crumbs
Committee MembersŽaneta Ugarčić
Hrvoje Pavlović
Daliborka Koceva Komlenić
Vedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
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 date2009-07-23
Parallel abstract (English)
Contamination degree of bread crumbs by aerobic mesophilic bacteria, aerobic sporogenic bacteria, bacteria of Enterobacteriaceae family and moulds was investigated. Total of 34 samples of bread crumbs was microbiologically analyzed. Water activity was also measured in bread crumbs samples. Bread crumbs were averagely contaminated with 3×103 aerobic mesophilic bacteria, 3,3×103 aerobic sporogenic bacteria and 1,62×104 moulds in 1 g of the sample. Bacteria of Enterobacteriaceae family were not detected in any of analyzed samples. Water activity was averagely 0,305. Following mould genera predominated in bread crumbs: Penicillium (61,29 %) and Aspergillus (18,06 %). Many species of these genera are known mycotoxin producers. Following species of mold genera: Geomyces (6,45 %), Absidia (4,52 %), Fusarium (3,87 %), Cladosporium (2,58 %) i Alternaria (0,65 %) were detected in analyzed samples. Aspergillus ustus was dominant species of Aspergillus genera in analyzed samples with 92,86 %, while A. flavus was detected in only one analyzed sample (3,57 %). Bread crumbs are usually produced from bread returns. To avoid potential risk of mold and mycotoxin contamination, as well as contamination by aerobic sporogenic bacteria bread used for crumbing must be of good microbiological quality.
Parallel keywords (Croatian)krušne mrvice kakvoća bakterije plijesni
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
ProjectProject funder: MZOŠ
Project name: Sinergističke smjese u antifungalnoj i antimikotoksikogenoj zaštiti hrane
Project ID: 113-1130473-0334
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:199221
CommitterSanda Hasenay