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undergraduate thesis
Utjecaj abiotičkih čimbenika na rast mikroorganizama
2017. urn:nbn:hr:109:906261
Havlik, Igor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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Havlik, I. (2017). Utjecaj abiotičkih čimbenika na rast mikroorganizama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:906261

Havlik, Igor. "Utjecaj abiotičkih čimbenika na rast mikroorganizama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:906261

Havlik, Igor. "Utjecaj abiotičkih čimbenika na rast mikroorganizama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:906261

Havlik, I. (2017). 'Utjecaj abiotičkih čimbenika na rast mikroorganizama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:906261

Havlik I. Utjecaj abiotičkih čimbenika na rast mikroorganizama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:906261

I. Havlik, "Utjecaj abiotičkih čimbenika na rast mikroorganizama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:906261

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Metadata
TitleUtjecaj abiotičkih čimbenika na rast mikroorganizama
Title (english)The influence of abiotic parameters on growth of microorganisms
AuthorIgor Havlik
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2017-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mikroorganizmi spadaju u najraznovrsniju grupu živih bića na zemlji. Obuhvaćaju praživotinje, mikroskopske alge, gljive (kvasci i plijesni), bakterije, cijanobakterije te viruse. Svojom stalnom aktivnošću omogućavaju neprekidno odvijanje različitih procesa u kojima sudjeluju. Specifičnom veličinom od samo nekoliko tisućinki milimetara, ljudskom oku su nevidljivi. Potreba za kisikom, svjetlosti, hranom, djelovanje na čovjeka također su karakteristike po kojima se prepoznaju i klasificiraju mikroorganizmi prisutni u našoj okolini. Njihova prisutnost u ljudskom tijelu može imati pozitivan učinak (bakterije prisutne u probavnom sustavu), ali i negativan kao što su patogene bakterije koje uzrokuju različite bolesti. Kao i drugi organizmi, za svoj rast, razvoj i razmnožavanje zahtijevaju različite optimalne uvjete poput temperature, pH vrijednosti, vrijednosti \[^{a_{w}}\], osmotski i hidrostatski tlak, zračenje, vitamine i minerale te ostale faktore rasta. Ne postoje idealni čimbenici kojima bi se zadovoljili uvjeti rasta svakog mikroorganizma već se modificiraju i prilagođavaju za svaki mikroorganizam pojedinačno. Na osnovu poznavanja čimbenika potrebnih za njihov rast, razvoj i razmnožavanje, remećenjem optimalnih uvjeta također se može i zaustaviti razvoj mikroorganizama što je od velike važnosti kada se radi o patogenim mikroorganizmima.
Abstract (english)
Microorganisms are the most diverse group of living beings on the Earth. They include protozoa, microscopic algae, fungi (yeasts and mold), bacteria, cyanobacteria and viruses. With their constant activity they provide continuous flow of different proceses in which they are involved. Their specific size of just a few thousandths of a millimeter allows them to be unsee by the naked eye. Other parameters such as oxygen, light, food and effect on human can be used to categorize microorganisms. Their influence on human body can be positive (e.g. bacteria present in digestive system) or negative which is caused by pathogenic bacteria. Like every organism, microorganisms have different optimal factor for their growth, development and propagation such as temperatures, pH value, water activity \[\left ( a_{w} \right )\], osmotic and hydrostatic pressure, radiation, vitamins and minerals as well as other factors. There is no ideal optimal factors that meet the needs for growth of every microb at once, so it is necessary to modify them for each organism. By changing the optimal levels of the factors for their growth, development and propagation, it is posible to stop the growth of microorganisms, which is especially important when concerning pathogenic microorganisms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:906261
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-20 10:37:21