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undergraduate thesis
Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:291412
Šprem, Antonela
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

Šprem, A. (2012). Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem, Antonela. "Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem, Antonela. "Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem, A. (2012). 'Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem A. Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:291412

A. Šprem, "Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:291412

Metadata
TitleOpće osobine i mogućnosti primjene kvasca iz roda Saccharomyces
Title (english)General yeast features and usage possibilities from Saccharomyces genre
AuthorAntonela Šprem
MentorLidija Lenart (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 country2012-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Kvasci su eukariotski mikroorganizmi koji su svrstani u carstvo gljiva, s oko 1500 vrsta koje su trenutačno opisane. Saccharomyces je rod u kraljevstvu gljiva, koja uključuje brojne vrste kvasaca. Mnogi članovi ovog roda se smatraju vrlo važnim u proizvodnji hrane. Oni su jednostanične i saprofitske gljive. Jedan primjer je Saccharomyces cerevisiae, koji se koristi u izradi vina, kruha i piva. Ostali članovi ovog roda uključuju Saccharomyces bayanus, koji se koriste u izradi vina, i Saccharomyces boulardii, koji se koristi u medicini. Termin kvasac se uglavnom uzima kao sinonim za Saccharomyces cerevisiae. Saccharomyces cerevisiae je soj kvasca. To je, vjerojatno, najkorisniji soj kvasca zbog svoje upotrebe u pekarstvu i pivarstvu još od prastarih vremena. Vjeruje se da je prvotno izoliran s opne bobice grožđa (može se vidjeti kao tanka bijela prevlaka na opnama plodova tamnijeg voća kao što su šljive - nalazi se u vosku kutikule). Jedan je od najintenzivnije proučavanih eukariotskih modelnih organizama u molekularnoj biologiji i biologiji stanice kao što je to Escherichia coli za prokariote. To je mikroorganizam koji je odgovoran za najuobičajeni tip fermentacije. Stanice kvasca Saccharomyces cerevisiae su okruglog do ovalnog oblika promjera 5-10 mikrometara. Razmnožava se najčešće nespolnim načinom odnosno procesom diobe koji se naziva pupanje. „Saccharomyces“ dolazi od grčke riječi i znači „šećerna plijesan“. „Cerevisiae“ na latinskom znači „od piva“. Ostali nazivi za ovaj organizam su: pivski kvasac (iako se i ostali sojevi koriste u pivarstvu), kvasac donjeg vrenja, kvasac gornjeg vrenja, pekarski kvasac, pupajući kvasac.
Abstract (english)
Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described. Saccharomyces is a genus in the kingdom of fungi that includes many species of yeast. Many members of this genus are considered very important in food production. They are unicellular and saprophytic fungi. One example is Saccharomyces cerevisiae, which is used in making wine, bread, and beer. Other members of this genus include Saccharomyces bayanus, used in making wine, and Saccharomyces boulardii, used in medicine. The term yeast is often taken as a synonym for Saccharomyces cerevisiae. Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to winemaking, baking and brewing since ancient times. It is believed that it was originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding. "Saccharomyces" derives from Latinized Greek and means "sugar mold". „Cerevisiae“ comes from Latin and means "of beer". Other names for the organism are: Brewer's yeast (though other species are also used in brewing), ale yeast, top-fermenting yeast, baker's yeast, budding yeast.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:291412
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
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Created on2015-10-05 11:48:12