prikaz prve stranice dokumenta Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini
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undergraduate thesis
Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:799257
Marjanović, Mirjana
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

Marjanović, M. (2013). Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:799257

Marjanović, Mirjana. "Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:799257

Marjanović, Mirjana. "Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:799257

Marjanović, M. (2013). 'Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:799257

Marjanović M. Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:799257

M. Marjanović, "Značaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:799257

Metadata
TitleZnačaj kvasaca u mikrobiologiji hrane, biotehnologiji i medicini
Title (english)The Importance of Yeasts in Food Microbiology, Biotechnology and Medicine
AuthorMirjana Marjanović
MentorHrvoje Pavlović (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 country2013-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Kvasci su jednostanični mikroorganizmi svrstani u carstvo gljiva. Prema morfološkom izgledu razlikuju se od ostalih vrsta gljiva i jednostavniji su. Iznimno su značajni u industrijskoj proizvodnji, biotehnologiji, medicini, kvarenju namirnica što će detaljnije biti opisano u ovome radu. S jedne strane, kvasci su izuzetno važni organizmi u proizvodnji hrane, lijekova, vitamina, međutim, njihova negativna uloga se očituje u kvarenju hrane, nepoželjnoj alkoholnoj fermentaciji, te uzrokovanjem različitih bolesti kod čovjeka.
Abstract (english)
Yeasts are unicellular microorganisms classified in the kingdom of fungi. According to the morphological characteristics, they are different from other fungi and simpler. They are very important in industrial manufacturing, biotechnology, medicine, food deterioration, which will further described in this paper. On the one hand, the yeasts are extremely important organisms in food, medicine, vitamin production, but they are capable to cause food spoilage, the unwanted alcoholic fermentation and different diseases in humans.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:799257
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 on2015-10-02 12:01:48