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master's thesis
Mliječni proizvodi kao izvor probiotičkih kultura
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:489588
Živković, Mattea
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

Živković, M. (2020). Mliječni proizvodi kao izvor probiotičkih kultura (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:489588

Živković, Mattea. "Mliječni proizvodi kao izvor probiotičkih kultura." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:489588

Živković, Mattea. "Mliječni proizvodi kao izvor probiotičkih kultura." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:489588

Živković, M. (2020). 'Mliječni proizvodi kao izvor probiotičkih kultura', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:489588

Živković M. Mliječni proizvodi kao izvor probiotičkih kultura [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:489588

M. Živković, "Mliječni proizvodi kao izvor probiotičkih kultura", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:489588

Metadata
TitleMliječni proizvodi kao izvor probiotičkih kultura
Title (english)Diary products as a source of probiotic cultures
AuthorMattea Živković
MentorJadranka Frece (mentor)
Committee memberKsenija Markov (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2020-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Mliječni proizvodi se osim po hranjivosti i blagotvornom učinku na zdravlje potrošača, izdvajaju kao dobar izvor bakterija mliječne kiseline (BMK) s mogućom primjenom u proizvodnji novih starter kultura i probiotičkih pripravaka. Poznato je da BMK posjeduju dugu tradiciju primjene u fermentacijskim procesima kojim se dobivaju namirnice blagog okusa, ugodne arome, visoke nutritivne vrijednosti i funkcionalnih svojstava. Korištenjem BMK iz spomenutih sirovina, osigurava se njihova bolja prilagodba tehnološkom procesu i veća učinkovitost proizvodnje fermentiranih mliječnih proizvoda. Kako bi njihova primjena uopće bila moguća, potrebno je zadovoljiti stroge selekcijske kriterije koji osiguravaju izbor soja s dobrim tehnološkim i funkcionalnim karakteristikama te sigurnog za upotrebu.
Abstract (english)
In addition to their nutritional value and beneficial effect on consumer health, dairy products stand out as an adequate source of lactic acid bacteria (LAB) with possible application in the production of starter cultures and probiotics. It is known that LAB has a long tradition of application in fermentation processes where they produce food with a mild taste, pleasant aroma, high nutritional value and functional properties. By using LAB from the mentioned raw materials, their better adaptation to the technological process and greater efficiency of production of fermented dairy products is ensured. In order for their application to be possible at all, it is necessary to meet strict selection criteria that ensure the selection of strains with good technological and functional properties and safe to use.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:489588
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-14 09:53:22