prikaz prve stranice dokumenta Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1
Access restricted to students and staff of home institution
undergraduate thesis
Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:674314
Barbir, Tina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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

Cite this document

Barbir, T. (2011). Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1 (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:674314

Barbir, Tina. "Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:674314

Barbir, Tina. "Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:674314

Barbir, T. (2011). 'Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:674314

Barbir T. Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1 [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:674314

T. Barbir, "Izolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:674314

Metadata
TitleIzolacija plemenite plijesni iz sira Camembert i moguća sinteza aflatoksina b1
Title (english)Isolation of the noble mold from cheese Camembert and possible aflatoxin b1 synthesis
AuthorTina Barbir
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Sir je proizvod nastao koagulacijom kazeina mlijeka, izdvajanjem sirutke i zrenjem. Sir čija kakvoća ovisi o plijesni, kao što je camembert, predstavlja potencijalnu opasnost za uživaoce budući da plijesni sintetiziraju sekundarne toksične metabolite mikotoksine. Unos ovih spojeva u organizam u ekstremno malim količinama tijekom dužeg vremenskog perioda može biti opasan po ljudsko zdravlje. Stoga je, u ovom radu, istražena sposobnost plemenite plijesni Penicillium camemberti da pri određenim uvjetima uzgoja sintetizira aflatoksin B1. Koncentracija AFB1 određivana je kvalitativnom ELISA (Enzyme Linked Immuno Sorbent Assay) metodom. Rezultati istraživanja su pokazali da plemenita plijesan i pri 28°C i na temperaturi hladnjaka (od 4°C) sintetizira mjerljive koncentracije aflatoksina.
Abstract (english)
Cheese is a product made by coagulation of casein, whey separation and ripening. Cheese, whose quality depends on the mold, such as camembert, posses a potential threat to abusers since the mold synthesize toxic secondary metabolites, mycotoxins. Intake of these compounds into the body in extremely small quantities over a long period of time can be hazardous to human health. Therefore, in this paper, was explored the ability of the noble mold Penicillium camemberti that under certain growing conditions synthesizes aflatoxin B1. The concentration of AFB1 was determined by a qualitative ELISA (Enzyme Linked Immuno sorbent assay) method. The results showed that the noble mold, at 28°C and at refrigerator temperature (4°C), synthesize detectable levels of aflatoxin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:674314
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 on2017-05-18 13:06:25