prikaz prve stranice dokumenta Proizvodnja reuterina pomoću Lactobacillus reuteri
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undergraduate thesis
Proizvodnja reuterina pomoću Lactobacillus reuteri
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:399836
Stojanović, Gorana
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

Stojanović, G. (2021). Proizvodnja reuterina pomoću Lactobacillus reuteri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:399836

Stojanović, Gorana. "Proizvodnja reuterina pomoću Lactobacillus reuteri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:399836

Stojanović, Gorana. "Proizvodnja reuterina pomoću Lactobacillus reuteri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:399836

Stojanović, G. (2021). 'Proizvodnja reuterina pomoću Lactobacillus reuteri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:399836

Stojanović G. Proizvodnja reuterina pomoću Lactobacillus reuteri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:399836

G. Stojanović, "Proizvodnja reuterina pomoću Lactobacillus reuteri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:399836

Metadata
TitleProizvodnja reuterina pomoću Lactobacillus reuteri
Title (english)Reuterin production by Using Lactobacillus reuteri
AuthorGorana Stojanović
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Samo jedna od mnogobrojnih fermentacija je i mliječno-kisela fermentacija koju karakteriziraju enzimi bakterije mliječne kiseline, a kao produkt dobiva se fermentirani mliječni proizvod. Fermentirani mliječni proizvodi osim vlastite mikroflore sadrži i kulture raznih vrsta bakterija, te ih smatramo visokovrijednim i zdravim namirnicama. Jedna od bakterija koja se nalazi u fermentiranim mliječnim proizvodima je Lactobacillus reuteri koji pri određenim uvjetima sintetizira reuterin, antimikrobni spoj širokog spektra djelovanja nastao kao međuprodukt tijekom biokonverzije glicerola. Jedan od važnijih svojstava reuterina je sposobnost da inhibira patogene mikroorganizme kao što su Escherichia coli i Listeria monocytogenes, te doprinosi stabilnosti proizvoda i produženju roka trajanja.
Abstract (english)
One of many fementation is lactic acid fermentation, which is characterized by the enzymes of the lactic acid bacterium, and the product is a fermented milk product. In addition to its own microflora, fermented dairy products also contain cultures of various types of bacteria, and we consider them to be high-value and healthy foods. One of bacteria found in fermented dairy products is Lactobacillus reuteri, which under certain conditions synthesizes reuterin, a broad-spectrum antimicrobial compound formed as an intermidiate during the bioconversion of glycerol. One of the more importatnt properties of reuterin is its ability to inhibit pathogenic microorganisms such as Escherichia coli and Listeria monocytogenes, and contributes to product stability and prolongation of shelf life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:399836
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 on2021-10-07 09:47:26