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undergraduate thesis
Raznolikost mikroflore zaražene vinove loze (Vitis vinifera)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:499463
Cvitanović, Ana
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

Cvitanović, A. (2024). Raznolikost mikroflore zaražene vinove loze (Vitis vinifera) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:499463

Cvitanović, Ana. "Raznolikost mikroflore zaražene vinove loze (Vitis vinifera)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:499463

Cvitanović, Ana. "Raznolikost mikroflore zaražene vinove loze (Vitis vinifera)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:499463

Cvitanović, A. (2024). 'Raznolikost mikroflore zaražene vinove loze (Vitis vinifera)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:499463

Cvitanović A. Raznolikost mikroflore zaražene vinove loze (Vitis vinifera) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:499463

A. Cvitanović, "Raznolikost mikroflore zaražene vinove loze (Vitis vinifera)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:499463

Metadata
TitleRaznolikost mikroflore zaražene vinove loze (Vitis vinifera)
Title (english)Diversity of Microflora in Infected Grapevines (Vitis vinifera)
AuthorAna Cvitanović
MentorIva Čanak (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 country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Mikroorganizmi prisutni su na površini vinove loze te su mnogi od njih korisni za biljku i sudjeluju u provođenju alkoholne i mliječne fermentacije koje imaju glavnu ulogu u proizvodnji vina. Međutim, određeni mikroorganizmi uzrokuju razne bolesti vinove loze. Suzbijanje bolesti moguće je pomoću različitih fizikalnih, kemijskih i bioloških metoda, no danas je sve veći naglasak na upotrebi bioloških metoda zbog smanjenja štetnih utjecaja na okoliš. Cilj ovog rada bio je klasičnim mikrobiološkim i fenotipskim metodama izolirati i identificirati različite skupine mikroorganizama s listova vinove loze zaražene peronosporom (Plasmopara viticola). Porasle kolonije mikroorganizama analizirane su makroskopski i mikroskopski, a čiste kulture kvasaca i bakterija identificirane su API biokemijskim testom. Rezultati izolacije i identifikacije su ukazali na prisutnost plijesni rodova Trichoderma, Aspergillus i Fusarium, kvascaca rodova Candida i Kloeckera te jednog izolata bakterija mliječne kiseline roda Lactobacillus.
Abstract (english)
Microorganisms are present on the surface of grapevines. Many of them are beneficial to the plant and participate in alcoholic and malolactic fermentation, which are crucial in wine production. However, certain microorganisms can cause various diseases in grapevines. It is possible to suppress the diseases by using various physical, chemical and biological methods, with increasing emphasis on biological methods to reduce environmental harm. The aim of this study was to isolate and identify different groups of microorganisms from grapevine leaves infected with downy mildew (Plasmopara viticola) using classical microbiological and phenotypic methods. The grown colonies of microorganisms were analyzed macroscopically and microscopically, and pure cultures of yeasts and bacteria were identified through the API biochemical test. The isolation and identification results indicated the presence of molds from the genera Trichoderma, Aspergillus, and Fusarium, yeasts from the genera Candida and Kloeckera, and one isolate of lactic acid bacteria from the genus Lactobacillus.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:499463
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 on2024-09-02 11:03:01