prikaz prve stranice dokumenta Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji
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undergraduate thesis
Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:714043
Guberac, Marija
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

Cite this document

Guberac, M. (2018). Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:714043

Guberac, Marija. "Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:714043

Guberac, Marija. "Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:714043

Guberac, M. (2018). 'Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:714043

Guberac M. Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 May 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:714043

M. Guberac, "Primjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:714043

Metadata
TitlePrimjena kvasca Saccharomyces cerevisiae u biotehnološkoj proizvodnji
Title (english)The use of Saccharomyces cerevisiae in biotechnological production
AuthorMarija Guberac
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2018-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pretpostavlja se kako su kvasci iz roda Saccharomyces najstariji komercijalno korišteni mikroorganizmi. Najznačajniji predstavnik ovog roda je kvasac Saccharomyces cerevisiae, koji je najčešće korišten kvasac u biotehnološkoj proizvodnji. Različiti sojevi ovog kvasca upotrebljavaju se u proizvodnji piva, vina, jakih alkoholnih pića, etanola (biogoriva), enzima, biofarmaceutika te u pekarstvu. Ovaj kvasac ujedno je i temeljni modelni organizam za proučavanje eukariotske stanice, koji se odlikuje jedostavnim i jeftinim uzgojem i lakom genetičkom manipulacijom. Cilj rada je dati prikaz osnovnih svojstava kvasca S. cerevisiae te njegove primjene u biotehnološkoj proizvodnji.
Abstract (english)
Yeasts of the genus Saccharomyces are believed to be the oldest commercially used microorganisms. The most important representative of this genus is Saccharomyces cerevisiae, which is the most commonly used yeast in biotechnological production. Various strains of S. cerevisiae are used daily for the production of wine, beer, bread, strong alcoholic beverages, ethanol (biofuels), enzymes, biopharmaceuticals and bakery products. This yeast is also used as a model organism for studying the eukaryotic cell and is characterised by short life-cycle and easy cultivation and genetic manipulation. The aim of this work is to give an overview of the S. cerevisiae characteristics and its application in biotechnological production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:714043
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
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-23 08:04:44