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undergraduate thesis
Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:381376
Čuljak, Klara
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

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Čuljak, K. (2019). Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:381376

Čuljak, Klara. "Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:381376

Čuljak, Klara. "Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:381376

Čuljak, K. (2019). 'Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:381376

Čuljak K. Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:381376

K. Čuljak, "Izolacija i identifikacija plijesni klasičnim mikrobiološkim metodama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:381376

Metadata
TitleIzolacija i identifikacija plijesni klasičnim mikrobiološkim metodama
Title (english)Isolation and identification of molds by classical microbiological methods
AuthorKlara Čuljak
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 country2019-09-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Izolacija kultiviranjem i identifikacija plijesni mikroskopiranjem ključni su postupci za identifikaciju plijesni koje su prirodno prisutne u/na prehrambenim proizvodima. Ovisno o sastavu hranjive podloge, plijesni sintetiziraju različite pigmente, što je uz morfološke karakteristike važno obilježje za njihovu identifikaciju. Cilj ovog istraživanja bio je izolirati plijesni s tradicionalnih mesnih proizvoda te ih identificirati na temelju njihovih fenotipskih karakteristika tj. makromorfologije (izgled i boja kolonije na hranjivoj podlozi) i mikromorfologije (spore i hife). Izolacija čistih kultura plijesni provedena je na pet različitih hranjivih podloga: Czapekov agar, Sabouraudov agar, krumpirov dekstrozni agar (komercijalni), krumpirov dekstrozni agar (napravljen u laboratoriju) i sladni agar tijekom pet do sedam dana na 28 °C. Kolonije poraslih plijesni mikroskopski su pretražene i identificirane prema identifikacijskim ključevima. Iz dobivenih rezultata može se zaključiti da izolirane plijesni pripadaju rodovima Penicillium i Aspergillus, a identificirane su dvije vrste plijesni iz roda Penicillium i jedna vrsta plijesni iz roda Aspergillus.
Abstract (english)
Isolation by cultivation and mold identification by microscopy are classified as key processes for the accurate identification of molds naturally present in/on food products. Depending on the composition of the nutrient medium, molds synthesize various pigments which is an important characteristic for their identification. The aim of this study was to isolate molds from traditional meat products and to identify them based on their phenotypic characteristics i.e. macromorphology (appearance and color of the colony) and micromorphology (spores and hyphae). The isolation of pure mold cultures was carried out on five different nutrient media: Czapek agar, Sabouraud agar, potato dextrose agar (commercial), potato dextrose agar (made in the laboratory) and malt agar for five to seven days at 28 ° C. Mold colonies were examined microscopically and identified by identification keys. From the obtained results, it can be concluded that isolated molds belong to Penicillium genera (2 species) and Aspergillus genera (1 species).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:381376
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 conditionsOpen access
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Created on2019-09-10 12:20:24