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undergraduate thesis
Uloga mikroorganizama pri izolaciji biološki aktivnih tvari
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:724792
Nikolić, Lorna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nikolić, L. (2016). Uloga mikroorganizama pri izolaciji biološki aktivnih tvari (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:724792

Nikolić, Lorna. "Uloga mikroorganizama pri izolaciji biološki aktivnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:724792

Nikolić, Lorna. "Uloga mikroorganizama pri izolaciji biološki aktivnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:724792

Nikolić, L. (2016). 'Uloga mikroorganizama pri izolaciji biološki aktivnih tvari', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:724792

Nikolić L. Uloga mikroorganizama pri izolaciji biološki aktivnih tvari [Undergraduate 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:109:724792

L. Nikolić, "Uloga mikroorganizama pri izolaciji biološki aktivnih tvari", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:724792

Metadata
TitleUloga mikroorganizama pri izolaciji biološki aktivnih tvari
Title (english)Role of microorganisms in isolation of biologically active compounds
AuthorLorna Nikolić
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Biološki aktivne tvari su prirodne ili sintetičke tvari koje imaju pozitivan učinak u životu živih bića. Važno svojstvo bioaktivnih mikrobnih metabolita je njihovo pozitivno djelovanje na okolinu, zatim raznolika biološka aktivnost, te jedinstvena kemijska struktura. Biološki aktivne tvari moguće je dobiti djelovanjem mikroorganizama, izolacijom iz biljnog tkiva i višestaničnih algi te pomoću genetičkog i metaboličkog inženjeringa. Tvari izolirane iz mikroorganizama najčešće se dodaju u hranu ili se koriste kao dodatci prehrani u svrhu pozitivnog učinka na ljudski organizam. Veliki broj biološki aktivnih tvari, kao što su primjerice neke aminokiseline, organske kiseline i vitamini, nastaju prilikom sekundarnog metabolizma pa su poznati i pod pojmom sekundarni metaboliti. Pomoću mikroorganizama može se provoditi i transformacija jednih vrsta steroida u druge. Antibiotici također pripadaju u biološki aktivne tvari koje proizvode mikroorganizmi. Poznato je kako antibiotici djeluju pogubno na rast nekih mikroorganizama, stoga je važna i njihova primjena u medicini, stočarstvu i poljoprivredi. Radom mikroorganizama mogu se dobiti i probiotici koji također imaju pozitivan učinak na ljudsko zdravlje.
Abstract (english)
Biologically active compounds are natural or synthetic substances which have positive influence on life of every living being. Positive environmental influence, various biological activity and unique chemical structure are the most important properties of bioactive microbial metabolites. Biologically active compounds can be obtained with microorganism activity, isolation from plant tissue and multicellular algae and with genetical and metabolic engineering. Compounds isolated from microorganisms are mostly added in food or are used as food additives for the purpose of aiding human health. Large number of biologically active compounds, like aminoacids, organic acids and vitamins, arise during secondary metabolism, therefore they are known as secondary metabolites. With microbial utilization it's also possible to transform one type of steroids to another. Another biologically active compounds gained by utilizing microbes are antibiotics and probiotics. Negative effect of antibiotics on mycrobial growth is very well known, thus their usage in medicine, livestock farming and agriculture is very important and probiotics are compounds which also hold great positive influence on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:724792
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
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Created on2016-12-13 16:53:08