prikaz prve stranice dokumenta Primjena probiotika u proizvodnji piva
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undergraduate thesis
Primjena probiotika u proizvodnji piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:943146
Majhen, Nora
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

Majhen, N. (2022). Primjena probiotika u proizvodnji piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:943146

Majhen, Nora. "Primjena probiotika u proizvodnji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:943146

Majhen, Nora. "Primjena probiotika u proizvodnji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:943146

Majhen, N. (2022). 'Primjena probiotika u proizvodnji piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:943146

Majhen N. Primjena probiotika u proizvodnji piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:943146

N. Majhen, "Primjena probiotika u proizvodnji piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:943146

Metadata
TitlePrimjena probiotika u proizvodnji piva
Title (english)Utilization of Probiotis in Beer Production
AuthorNora Majhen
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-05-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Upotreba probiotičkih mikroorganizama koji zadržavaju viabilnost u nepasteriziranim i nefiltriranim pivima mogu značajno utjecati na poboljšanje zdravlja konzumenata takvih piva. Današnji potrošači piva vole ne samo pivo, nego žele iskoristiti i sve potencijalne zdravstvene beneficije koje piva, posebno zanatska, nude. Izostanak pasterizacije i filtracije čine pivo pogodnim supstratom za uzgoj zdravstveno-korisnih mikroorganizama. Mnoga recentna istraživanja bave se primjenom probiotika Saccharomyces cerevisiae var. boulardii, te određenih sojeva bakterija iz roda Lactobacillus u proizvodnji piva. Ovaj rad dat će pregled dosadašnjih istraživanja na tom području te usporediti primjenu uobičajenog kvasca Saccharomyces cerevisiae sa pivom proizvedenim kvascem S. cerevisiae var. boulardii.
Abstract (english)
By using probiotic microorganisms which keep their viability in nonpasterized and nonfiltered beers, we can significantly improve consumers health. Todays beer consumers want to use all benefits they can get from drinking beer. With omitted pasterization and filtration, beer is almost the perfect substrat for growing health-benefiting microorganisms. Recent studies reported the utilization of Saccharomyces cerevisiae var. boulardii and certain strains of bacteria of the genus Lactobacillus in beer production. This thesis aims to present the results from similar recent studies including the a comparison of beer produced with S. cerevisiae and Saccharomyces cerevisiae var. boulardii.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:943146
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 on2022-05-09 16:09:26