prikaz prve stranice dokumenta Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu
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master's thesis
Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu
2011. urn:nbn:hr:109:670506
Topić, Ivanka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Topić, I. (2011). Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:670506

Topić, Ivanka. "Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:670506

Topić, Ivanka. "Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:670506

Topić, I. (2011). 'Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 June 2023, https://urn.nsk.hr/urn:nbn:hr:109:670506

Topić I. Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2023 June 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:670506

I. Topić, "Utjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:670506

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Metadata
TitleUtjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu
Title (english)Impact of Fusarium graminearum infection levels of wheat on malt deoxynivalenol content
AuthorIvanka Topić
MentorVinko Krstanović (mentor)
Committee memberTomislav Klapec
Committee memberVinko Krstanović
Committee memberGordana Šimić
MBZ: 231361
Committee memberDaliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2011-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj istraživanja bio je ustanoviti utjecaj početnog stupnja zagađenosti pšenice s plijesni F. graminearum na udjel DON-a u gotovom sladu i utjecaj pojedinih tehnoloških operacija tijekom procesa proizvodnje slada na razvoj ispitivane plijesni i njezine sposobnosti sinteze DON-a. Provedeno je mikroslađenje uzoraka pšenice s različitim početnim stupnjem zagađenosti s plijesni F. graminearum (0 % - 50 %). Provedene su mikrobiološke i toksikološke analize istraživanja uzoraka neslađene pšenice, zelenog slada (zrno nakon močenja i klijanja, zračno suho), te suhog slada (stabilizirani slad), pri čemu je određivan udjel zrna zagađenog s F. graminearumom i koncentracija DON-a. Rezultati istraživanja pokazali su da se najveća proliferacija plijesni dogodila tijekom faze močenja i klijanja zrna, dok se tijekom faze sušenja stupanj zagađenosti s plijesni F. graminearum značajno smanjio. Najveće koncentracije DON-a određene su u uzorcima slada, što znači da je do najsnažnije sinteze došlo tijekom faze sušenja. Rezultati ukazuju na zaključak da pšenica većeg početnog stupnja zagađenosti s plijesni F. graminearum rezultira sladom veće zagađenosti s DONom.
Abstract (english)
Objectives of this study were to establish the impact of initial F. graminearum contamination level of wheat on DON content in dry malt and the influence of applied unit operations during malt production process on development of above-mentioned fungus and its ability to synthesize DON. Wheat samples contaminated with different initial F. graminearum contamination levels (0 – 50 %) were subjected to micromalting procedure. Wheat samples, green malt (grain after steeping and germination) and dry malt (stabilized) underwent microbiological and toxicological analyses at which the share of F. graminearum contaminated grain and DON concentration were determined. Results show that the strongest proliferation of fungus occurred during steeping and germination phase, while drying phase significantly reduced contamination level. Highest DON concentrations were determined in dry malt samples meaning that the strongest DON synthesis occurred during drying phase. Results also indicate that wheat with higher initial F. graminearum contamination level ensures malt with higher DON concentration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:670506
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 12:55:13