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undergraduate thesis
Probiotici
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:584663
Mezedi, Nina
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

Mezedi, N. (2011). Probiotici (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:584663

Mezedi, Nina. "Probiotici." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:584663

Mezedi, Nina. "Probiotici." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:584663

Mezedi, N. (2011). 'Probiotici', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:584663

Mezedi N. Probiotici [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:584663

N. Mezedi, "Probiotici", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:584663

Metadata
TitleProbiotici
Title (english)Probiotics
AuthorNina Mezedi
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 country2011-10-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Probiotici su pojedinačne ili mješovite kulture živih mikroorganizama, koji djeluju pozitivno na organizam domaćina. Kao probiotici se uglavnom koriste bakterije mliječne kiseline iz roda Lactobacillus i Bifidobacterium. Fermentirani mliječni napitci su najpopularniji komercijalni industrijski proizvodi kojim se probiotički mikroorganizami unose u ljudski probavni sustav. Probiotici imaju povoljan terapijski učinak kod karcinoma, proljeva, zatvora, alergija, infekcija mokraćnog sustava te smanjuju štetan utjecaj lijekova, osobito antibiotika. Najnovija istraživanja ukazuju na značajnu ulogu proizvoda sa probioticima u smanjenju koncentracije kolesterola, krvnog tlaka, smanjenju rizika nastanka raka debelog crijeva te drugih upalnih bolesti crijeva što je rezultat imunostimulacijskog učinka probiotika.
Abstract (english)
Probiotics are single or mixed culture of live microorganisms that have beneficial effects on the host organism. As probiotics are commonly used lactic acid bacteria fermentation of the genus Lactobacillus and Bifidobacterium. Fermented dairy products are the most popular commercial industry for the intake of probiotic microbes in the human digestiv system. Probiotics have a beneficial therapeutic effects in cancer, diarrhea, constipation, allergies, urinary tract infections and reduce the harmful effect of drugs, particulary antibiotics. The latest studies indicate the important role products with probiotics reducing cholesterol, blood pressure, reduce the risik of colon cancer and other inflammatory bowel diseases as a result immunostimulatory effect of probiotics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:584663
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 on2015-10-07 13:50:32