undergraduate thesis
Production of yeasts biomass

Ivana Markoljević (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleProizvodnja kvaščeve biomase
AuthorIvana Markoljević
Mentor(s)Lidija Lenart (thesis advisor)
Abstract
Kvasci su mikroorganizmi koji imaju široku primjenu u industriji. Koriste se od davnina u tradicionalnoj proizvodnji vina, piva i pekarskih proizvoda. Osim u biotehnologiji, koriste se i u prehrambenoj industriji kao dodatak prehrambenim proizvodima, najčešće kao pekarski kvasac ili osušena biomasa. Pod pojmom pekarski kvasac podrazumijeva se aktivna kvaščeva biomasa koja se koristi za dizanje tijesta u pekarstvu. Pekarski kvasac se proizvodi na melasi šećerne repe i šećerne trske ili na smjesi te dvije melase. Kvasac se uzgaja u bioreaktorima s regulacijom svih parametara uzgoja. Poslije uzgoja kvasac se izdvaja separacijom, pri čemu se dobije kvaščeva suspenzija tzv. tekući kvasac. Na vakuum filterima se iz kvaščeve suspenzije izdvoji dio vode, a proizvod koji se skida s filtra je kvaščev kolač. Ta biomasa se preša, oblikuje i pakira, i to je drugi oblik kvasca tzv. svježi prešani kvasac koji se hladi u hladnjačama, nakon čega se odvozi na tržište. Usitnjavanjem kvaščevog kolača i sušenjem u struji kondicioniranog zraka proizvodi se suhi aktivni kvasac. Pakira se najčešće pod vakuumom i ne zahtijeva hlađenje tijekom skladištenja i transporta, što je treći oblik pekarskog kvasca.
Keywordsyeast biomass
Parallel title (English)Production of yeasts biomass
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 date2015-09-30
Parallel abstract (English)
Yeasts are microorganisms that are widely used in industry. Since ancient times they are applying in traditional production of wine, beer and bakery products. In addition to biotechnology, former are used in the food industry as a food supplement, usually as baker's yeast or dried biomass. The term yeast involves the active yeast biomass used for leavening in baking. Baker's yeast is produced in sugar beet molasses and cane sugar or the mixture of the two molasses. Yeast grown in bioreactors with regulation of all parameters of cultivation. After the cultivation, the yeast is extracted by separation, whereby the so-called yeast suspension (liquid yeast). Vacuum filters allocate part of the water form yeast suspension and the product removed from the filter is called yeast cake. This biomass is pressed, formed and packed, and it represents another form of yeast called fresh pressed yeast which is cooled in the coolers, after which is transported to the market. Fragmentation of yeast cakes and drying in a stream of conditioned air produces the active dry yeast. The former is usually packaged under vacuum and does not require refrigeration during storage and transport, which is a third form of baker's yeast.
Parallel keywords (Croatian)kvasci biomasa
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:745526
CommitterIvana Šuvak