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master's thesis
Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:870449
Pejić, Sonja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Pejić, S. (2016). Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:870449

Pejić, Sonja. "Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:870449

Pejić, Sonja. "Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:870449

Pejić, S. (2016). 'Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:870449

Pejić S. Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:870449

S. Pejić, "Pojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:870449

Metadata
TitlePojavnost mikotoksina u komercijalnim pivima hrvatskih industrijskih i craft pivovara
Title (english)The incidence of mycotoxins in commercial beers Croatian industrial and craft breweries
AuthorSonja Pejić
MentorNatalija Velić (mentor)
MentorBojan Šarkanj (komentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
Committee memberBojan Šarkanj (član povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tijekom skladištenja i na polju žitarice su izložene različitim vrstama plijesni koje biosintetiziraju vrlo toksične sekundarne metabolite - mikotoksine. Mikotoksini kontaminirajući žitarice koje se koriste u proizvodnji piva dospijevaju u sladovinu i pivo. Cilj istraživanja bio je usporediti pojavnost mikotoksina u devetnaest craft i petnaest industrijskih piva. Deoksinivalenol je mikotoksin skupine trihotecena kojeg biosintetiziraju plijesni roda Fusarium. Tijekom procesa proizvodnje piva DON je stabilan te prelazi iz sladovine u pivo i nusproizvode procesa - otpadni kvasac i trop. Analiza prisutnosti DON-a u pivima je izvođena na sustavu za tekućinsku kromatografiju sa masenom spektrometrijom – LC-MS/MS. U usporedbi sa craft pivima, rezultati istraživanja ukazuju na veće koncentracije DON-a u industrijskim pivima.
Abstract (english)
During the storage and in the field, grains are exposed to various types of molds that are biosynthetizing highly toxic secondary metabolites - mycotoxins. Mycotixins of contaminated crops which are used in beer production found their way in beer and malts. The aim of this study was to compare the presence of mycotoxins in nineteen craft and fifteen industrial beer. Deoxynivalenol (Vomitoxin) is a mycotoxin of trichothecenes produced by Fusarium fungi. During the brewing process DON is stable and passes from the wort into beer and by products of the process - waste yeast and trop. Analysis of the presence of DON in beers is run on the system for liquid chromatography mass spectrometry LC-MS/MS. Compared with craft beers, the survey results indicate a higher concentration of DON in industrial beers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:870449
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-10 08:19:10