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master's thesis
Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:806064
Bikadi, Bernarda
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

Bikadi, B. (2021). Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:806064

Bikadi, Bernarda. "Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:806064

Bikadi, Bernarda. "Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:806064

Bikadi, B. (2021). 'Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:806064

Bikadi B. Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:806064

B. Bikadi, "Ispitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:806064

Metadata
TitleIspitivanje održivosti mikrobnih pripravaka na raznovrsnim prirodnim materijalima
Title (english)Study of Microbial Preparation Viability on Various Natural Materials
AuthorBernarda Bikadi
MentorLidija Dujmović (mentor)
MentorMaja Ižaković (pomoć pri izradi, neposredni voditelj)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
Committee memberLidija Dujmović (član povjerenstva)
Committee memberMirela Lučan Čolić (član povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Predmet istraživanja ovog rada je mogućnost primjene supstrata koji se nalaze u prirodi, dakle koji nisu sintetskog podrijetla, primjerice alginita, vermikulita, zeolita i dijatomejske zemlje u poboljšanju uzgoja povrtnih kultura. Navedeni supstrati bi poslužili kao nosači biomase mikroorganizama koji zbog svojih enzimatskih svojstava imaju sposobnosti aktivnih ekoloških pesticida i insekticida, te bioloških gnojiva. Mikroorganizmi koji se koriste u ovom radu su plijesni iz rodova Trichoderma i Beauveria, te bakterijske vrste Bacillus thuringiensis i Azotobacter chroococcum. Cilj rada je ispitati preživljavanje, odnosno broj živih stanica bakterija i spora plijesni, na navedenim supstratima tijekom zadanog vremena u uvjetima primjene. Kao najbolji supstrat pokazao se alginit, a najbolju održivost na njemu imala je bakterija Azotobacter chroococcum.
Abstract (english)
The subject of this paper is the possibility of using substrates that are found in nature, ie not of synthetic origin, such as alginite, vermiculite, zeolite and diatomaceous earth in improving the cultivation of vegetable crops. These substrates would serve as carriers of biomass of microorganisms which, due to their enzymatic properties, have the ability of active ecological pesticides and insecticides, as well as biological fertilizers. The microorganisms used in this work are molds from the genera Trichoderma and Beauveria, and the bacterial species Bacillus thuringiensis and Azotobacter chroococcum. The aim of this study was to examine the survival, ie the number of living cells of bacteria and mold spores, on these substrates during a given time under application conditions. Alginite proved to be the best substrate, and it had the best viability on it the bacterium Azotobacter chroococcum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:806064
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2021-10-08 14:44:00