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undergraduate thesis
Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:836595
Gracin, Mia
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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Gracin, M. (2022). Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:836595

Gracin, Mia. "Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:836595

Gracin, Mia. "Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:836595

Gracin, M. (2022). 'Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:836595

Gracin M. Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:836595

M. Gracin, "Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:836595

Metadata
TitlePojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla
Title (english)Occurrence of mold on green, roasted and ground coffee beans of different origins
AuthorMia Gracin
MentorŽeljko Jakopović (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 country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kava je jedan od najpopularnijih napitaka u svijetu koje se, zbog svojeg kemijskog sastava, smatra funkcionalnim pićem. Dvije najvažnije vrste kave na tržištu su Coffea arabica i Coffea canephora var. robusta koje se uzgajaju na tropskim područjima diljem svijeta. Kao i većina drugih namirnica, kava je podložna kontaminaciji plijesnima, ali i bakterijama koje uzrokuju razne bolesti stoga je važno provoditi kontrolu kvalitete proizvoda. Cilj ovog rada bio je odrediti pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog podrijetla. Plijesni su izolirane direktnim nacjepljivanjem zrnja kave i mljevene kave na hranjive podloge, a za identifikaciju plijesni korištena je metoda uboda u tri točke na agaru te mikroskopiranje svjetlosnim mikroskopom. Promatranjem morfoloških karakteristika izoliranih plijesni, provedena je identifikacija do razine roda. Izolirane i identificirane plijesni pripadaju rodovima Aspergillus, Penicillium, Fusarium i Chaetomium. Analizom dobivenih rezultata je ustanovljeno da prisutnost rodova plijesni ovisi o vrsti i obliku kave te o geografskom položaju uzgoja.
Abstract (english)
Coffee is one of the most popular beverages in the world, which, due to its chemical composition, is considered a functional drink. The two most important types of coffee on the market are Coffea arabica and Coffea canephora var. robusta grown in tropical areas around the world. Like most other foods, coffee is subject to contamination by molds and bacteria that cause various diseases, so it is important to control the quality of the product. The aim of this work was to determine the occurrence of mold on green, roasted and ground coffee beans of different origins. Molds were isolated by direct inoculation of coffee beans and ground coffee onto nutrient media, and the method of three-point puncture on agar and microscopy with a light microscope was used to identify isolated molds. Identification (carried out to the genus level) was done by observing the morphological characteristics of the isolated molds. Isolated and identified molds belonged to the genera Aspergillus, Penicillium, Fusarium and Chaetomium. The analysis of the obtained results found that the presence of mold genera depends on the type and form of coffee and on the geographical location of cultivation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:836595
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-08 08:40:32