prikaz prve stranice dokumenta Mikrobiološki kontaminanti u proizvodnji slada i piva
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undergraduate thesis
Mikrobiološki kontaminanti u proizvodnji slada i piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:504665
Lenart, Leon
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

Lenart, L. (2013). Mikrobiološki kontaminanti u proizvodnji slada i piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:504665

Lenart, Leon. "Mikrobiološki kontaminanti u proizvodnji slada i piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:504665

Lenart, Leon. "Mikrobiološki kontaminanti u proizvodnji slada i piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:504665

Lenart, L. (2013). 'Mikrobiološki kontaminanti u proizvodnji slada i piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:504665

Lenart L. Mikrobiološki kontaminanti u proizvodnji slada i piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:504665

L. Lenart, "Mikrobiološki kontaminanti u proizvodnji slada i piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:504665

Metadata
TitleMikrobiološki kontaminanti u proizvodnji slada i piva
Title (english)Microbiological Contaminants in the Production of Malt and Beer
AuthorLeon Lenart
MentorVinko Krstanović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2013-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pivo je pjenušavo osvježavajuće piće s malom koncentracijom alkohola i karakterističnom aromom po hmelju, dobiveno vrenjem pivske sladovine pomoću specijalnih sojeva pivskoga kvasca roda Saccharomyces. Slad se dobiva preradom ječma, neslađenih žitarica i hmelja. Pri proizvodnji slada susrećemo različitu mikrofloru koju čine bakterije, kvasci i filamentozne gljive. Sam sastav mikroflore određen je klimatskim uvjetima tijekom uzgoja žitarica, mjerama uzgoja, uvjetima skladištenja i transporta te procesnim uvjetima tijekom proizvodnje slada. Najveći problem u sladarstvu i pivarstvu predstavljaju plijesni koje mogu proizvoditi štetne metabolite koji utječu na zdravstvenu ispravnost i kakvoću slada. Pri tome su najznačajnije plijesni roda Fusarium koje proizvode mikotoksine skupina trihotecena (B nivalenol, deoksinivalenol i T-2 toksin) i zearalenona. Zbog nemogućnosti isključivanja zaraženih zrna žitarica tijekom proizvodnje potrebno je praćenje cijelog proizvodnog lanca „ječam-pivo“ kako bi se osigurala zdravstvena ispravnost i kvaliteta gotovog proizvoda.
Abstract (english)
Beer is a foamy refreshing drink with a small concentration of alcohol and a characteristic aroma of hops. Beer is produced by fermentation of malted barley or malted wheat using different species of brewer's yeast – Saccharomyces sp. Malt is produced from barley, cereals and hops and during its production different bacteria, yeasts and moulds are present. The composition of the microbial population is determined by climate conditions during cereal growth, by cereal growth methods, by the conditions during storage and transportation, and conditions during malt production. Moulds that can produce mycotoxins represent the biggest concern because mycotoxins can negatively effect the safety and quality of malt. Various species of Fusarium are the most significant producers of mycotoxins during beer and malt production. They produce mycotoxins from the trichothecene (B nivalenol, deoxynivalenol and T-2 toxin) and zearalenone groups. Since infected cereal grains cannot be completely removed during production, complete monitoring of the production chain from barley to beer is needed to ensure the safety and quality of the final product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:504665
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 on2015-10-01 12:39:43