undergraduate thesis
The basic parameters of breeding and growth of microorganisms

Lidija Tajz (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleOsnovni parametri uzgoja i rasta mikroorganizama
AuthorLidija Tajz
Mentor(s)Lidija Lenart (thesis advisor)
Abstract
Pored životinja i biljaka, mikroorganizmi predstavljaju najbrojniju i najraznovrsniju grupu živih bića na zemaljskoj kugli. Tom svijetu pripadaju bakterije, gljive, alge, protozoe, virusi i drugi heterogeni organizmi različiti po svojoj građi i životnim aktivnostima. Po svojoj građi mikroorganizmi mogu biti jednostanični (bakterije i neke alge), višestanični (većina vrsta gljiva) ili acelularni- nestanične građe (virusi). Rast mikroorganizama podrazumjeva povećanje veličine njihovih stanica, ali i povećanje njihova broja nakon razmnožavanja, što rezultira stvaranjem kolonija. Postoji mnogo različitih čimbenika vezanih za uzgoj i razmnožavanje mikroorganizama, npr. povoljni hranidbeni, energetski, atmosferski i temperaturni uvjeti. Hranjive ili umjetne podloge predstavljaju mješavinu različitih supstanci koje omogućavaju razmnožavanje i normalno odvijanje svih životnih funkcija mikroorganizama pod umjetno stvorenim uvjetima. Hranjive podloge trebaju stvoriti mikroorganizmima uvjete koji su slični uvjetima u kojima žive kada su u svojoj sredini u živom organizmu ili izvan organizma. Ne postoje hranjive podloge na kojima bi se mogle razvijati sve vrste mikroorganizama, jer su zahtjevi pojedinih mikroorganizama za prehranom različiti. Zbog toga se moraju pripremati raznovrsne podloge.
Keywordsmicroorganisms growth nutrient medium
Parallel title (English)The basic parameters of breeding and growth of microorganisms
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)
In addition to the animals and plants, microorganisms represent most numerous and most diverse group of living things on earth. To this world belongs: bacteria, fungi, algae, protozoa, viruses and other heterogeneous organisms different in their structure and life activities. According to their composition can be single-celled microorganisms (bacteria and some algae), multicellular (most species of fungi) or acellular - acellular material (viruses). The growth of microorganisms involves increasing the size of their cells, but also increase their number after reproduction, making the formation of colonies. There are many different factors related to the growth and reproduction of microorganisms, for example, preferred food, energy, atmospheric and temperature conditions. Nutrients or artificial surfaces are a mixture of different substances that allow propagation and maintenance of the vital functions of microorganisms under artificially created conditions. The culture medium should create conditions for microorganisms that are similar to the conditions in which they live when they are in their environment inside of a living organism or outside the organism. Condition of the culture medium on which they can develop all kinds of microorganisms, does not exist, because of the demands of certain microorganisms for different meals. Therefore, it is required to prepare a variety of substrates.
Parallel keywords (Croatian)mikroorganizmi rast hranjiva podloga
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:732651
CommitterIvana Šuvak