prikaz prve stranice dokumenta Utjecaj octenih bakterija na proizvodnju vina
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undergraduate thesis
Utjecaj octenih bakterija na proizvodnju vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:284444
Obradović, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Obradović, N. (2012). Utjecaj octenih bakterija na proizvodnju vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:284444

Obradović, Nikolina. "Utjecaj octenih bakterija na proizvodnju vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:284444

Obradović, Nikolina. "Utjecaj octenih bakterija na proizvodnju vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:284444

Obradović, N. (2012). 'Utjecaj octenih bakterija na proizvodnju vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:284444

Obradović N. Utjecaj octenih bakterija na proizvodnju vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:284444

N. Obradović, "Utjecaj octenih bakterija na proizvodnju vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:284444

Metadata
TitleUtjecaj octenih bakterija na proizvodnju vina
Title (english)The role of acetic acid bacteria in wine production
AuthorNikolina Obradović
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj završnog rada bio je analizirati karakteristike octenih bakterija, od građe stanice do metabolizma samih bakterija. Objašnjen je povijesni tijek razvoja taksonomije octenih bakterija samim razvojem naprednijih laboratorijskih tehnika analize, od morfoloških obilježja do molekulskih i do razine gena čime danas razlikujemo različite sojeve. Objašnjen je postepeni rast različitih vrsta octenih bakterija, od grožđa do završnog proizvoda, vina, kao i utjecaj različitih okolišnih, kemijskih, fizioloških uvjeta na prisutnost i rast octenih bakterija. Također su opisane interakcije octenih bakterija sa drugim mikroorganizmima u moštu i vinu. Navedene su i promjene koje nastaju u vinu kao posljedica rasta i metabolizma octenih bakterija kao i njihov pozitivan i negativan utjecaj na okus i miris krajnjeg proizvoda.
Abstract (english)
The goal of this final work was to ascertain the properties of acetic acid bacteria, from cell structure to their metabolism. Throughout history the insight of acetic bacteria conventions/taxonomies development was explained, using advanced laboratory analyzes techniques, ranging from morphological till molecular and gene levels, which helps as in differentiation of various species. The gradual growth of various bacteria raging from those present in grapes and those present in final product, wine, as well as the influence of different environmental, chemical and physiological conditions on the presence and growth of acidic bacteria were clarified. Furthermore, the interactions between acidic bacteria and other microorganisms in both, must and wine were mentioned. Also, all changes in wine caused by acetic acid bacteria growth and metabolism as well as their positive and negative influence, which may affect the taste and smell of the final product, were explained.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:284444
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 08:18:48