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master's thesis
Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:911362
Buzjak, Sebastijana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

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

Cite this document

Buzjak, S. (2011). Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:911362

Buzjak, Sebastijana. "Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:911362

Buzjak, Sebastijana. "Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:911362

Buzjak, S. (2011). 'Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:911362

Buzjak S. Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:911362

S. Buzjak, "Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:911362

Metadata
TitleUtjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces
Title (english)The influence of ultrasound on the growth of Brettanomyces spp.
AuthorSebastijana Buzjak
MentorLeo Gracin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2011-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvasac Brettanomyces je značajan u proizvodnji vina jer sintetizira različite spojeve koje u visokim koncentracijama negativno utječu na aromu vina. U ovom radu pratio se utjecaj ultrazvuka visoke snage na rast kvasca iz roda Brettanomyces. Vino zaraženo Brettanomycesom je tretirano ultrazvukom pri različitim protocima (0,25; 0,5 i 0,75 L/min), tj. vremenima tretmana te šaržno pri različitim snagama ultrazvučne sonde pri čemu su uzimani uzorci svakih 15 sekundi. Brojanjem poraslih kolonija dobiveni su rezultati koji ukazuju da su pri ovim uvijetima kvasci ostali otporni na utjecaj ultrazvuka. Razlozi takvog ponašanja Brettanomycesa možda je zbog niže koncentracije alkohola i prisutnost neprovrelog šećera, većeg inicijalnog broja kvasaca s obzirom na prijašnje rezultate sličnih istraživanja te zbog nepostizanja kemijskog učinka sonifikacije.
Abstract (english)
Brettanomyces spp. are important in winemaking since they produce various component that at high levels negatively effect wine flavor. In this study was examine the influence of high power ultrasound on Brettanomyces spp. Infected wine was treated using different flows (0,25; 0,5 and 0,75 L/min) and different power levels taking samples every 15 seconds. Results obtained by counting indicate that under these conditions yeasts are resistant to the influence of ultrasound. Considering previous researches, the reasons of that Brettanomyces behavior may be due lower alcohol and sugar levels, higher initial cell number and because of inability to reach effective chemical performance of ultrasound.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:911362
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-30 12:05:29