prikaz prve stranice dokumenta Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica
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master's thesis
Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:944130
Ereš, 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

Ereš, T. (2011). Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:944130

Ereš, Tina. "Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:944130

Ereš, Tina. "Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:944130

Ereš, T. (2011). 'Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:944130

Ereš T. Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:944130

T. Ereš, "Izolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:944130

Metadata
TitleIzolacija i identifikacija starter kultura iz fermentiranih trajnih kobasica
Title (english)Isolation and identification of starter cultures in fermented dry sausages
AuthorTina Ereš
MentorFrane Delaš (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 country2011-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trajne kobasice se po svom sirovinskom sastavu i prehrambenoj vrijednosti smatraju najvrijednijim kobasičarskim proizvodom te se pri njihovoj proizvodnji pridaje posebna važnost kakvoći upotrebljenih sirovina i dodataka. Nutritivnoj kakvoći, teksturi, aromi i sigurnosti samog proizvoda značajno doprinose mnogi mikroorganizmi,pa je stoga cilj ovog rada bio identificirati prisutne komercijalne starter kulture. U istraživanjima su korišteni uzorci trajnih kobasica: zimske, bečke i srijemske u kojima je metodama fenotipske identifikacije analizirana prisutnost (dominantnost) sljedećih bakterija: Lactobacillus plantarum, L. brevis, L. helveticus, Staphylococcus xylosus, S. simulans, S. carnosus koji su u pravilu najzastupljenija mikrobna populacija u mesnim proizvodima. U uzorcima nisu dokazane patogene vrste mikroorganizama što ih čini ispravnima i sigurnima za konzumaciju.
Abstract (english)
Dry sausages, for its composition and nutritional value are considered the most valuable sausage product and in their production there is given special importance to quality of used raw materials and additives. Many microorganisms significantly contribute to nutritional quality, texture, flavor and safety of the product itself, so the purpose of this thesis was to identify present commercial starter cultures. Samples of dry sausages used in researches are: „zimska“, „bečka“ and „srijemska“ in which by phenotypic methods of identification is established the presence of the following bacteries: Lactobacillus plantarum, L. brevis, L. helveticus, Staphylococcus xylosus, S. simulans, S. carnosus which are usually the most common microbial population in meat products. There are no proven pathogen microorganisms so samples are correct and safe for consummation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:944130
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 on2017-05-31 08:06:08