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undergraduate thesis
Opće osobine bakterija porodice Enterobacteriaceae
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:676022
Lačanin, Ines
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

Lačanin, I. (2009). Opće osobine bakterija porodice Enterobacteriaceae (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:676022

Lačanin, Ines. "Opće osobine bakterija porodice Enterobacteriaceae." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:676022

Lačanin, Ines. "Opće osobine bakterija porodice Enterobacteriaceae." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:676022

Lačanin, I. (2009). 'Opće osobine bakterija porodice Enterobacteriaceae', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:676022

Lačanin I. Opće osobine bakterija porodice Enterobacteriaceae [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:676022

I. Lačanin, "Opće osobine bakterija porodice Enterobacteriaceae", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:676022

Metadata
TitleOpće osobine bakterija porodice Enterobacteriaceae
Title (english)General characteristics of bacteria of the family Enterobacteriaceae
AuthorInes Lačanin
MentorMarija Halt (mentor)
MBZ: 76414
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 country2009-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Znanstvena disciplina koja se bavi proučavanjem bakterija zove se bakteriologija. Bakterije su najbrojnija skupina mikroorganizama. Bitne su u biološkoj evoluciji i osnova su svakog hranidbenog lanca. Prema morfološkim, fiziološkim osobinama i načinu javljanja bakterije možemo podijelili u nekoliko porodica. Jedna od porodica koje obuhvaćaju je i porodica Enterobacteriaceae ili crijevne bakterije koje se nalaze u probavnom sustavu ljudi i životinja. Među najvažnijim rodovima porodice Enterobacteriaceae su rodovi Escherichia, Salmonella, Schigella, Klebsiellae, Enterobacter, Serratina, Proteus, Yersinia i Erwinia. Bakterije imaju pozitivno i negativno djelovanje u ljudskom životu. Onečišćuju hranu i izvor su infekcija i zaraznih bolesti pa na taj način predstavljaju veliki problem u cijelom svijetu. Prevencijom je moguće spriječiti kontaminaciju hrane. Zaštita namirnica i sama higijena pogona i tehnološkog procesa proizvodnje najbolji je način prevencije od kontaminacije mikroorganizmima.
Abstract (english)
Bacteriology is the scientific discipline that studies bacteria, the most numerous group of microorganisms. Bacteria are important in biological evolution and represent the basis of every food chain. Bacteria can be divided into several families, according to their morphological and physiological characteristics and the mode of appearance. One of the families is the Enterobacteriaceae or enteric bacteria, found in the digestive system of humans and animals. The most important branches of the family Enterobacteriaceae include Escherichia, Salmonella, Schigella, Klebsiellae, Enterobacter, Serratina, Proteus, Yersinia, and Erwinia. Bacteria exhibit both the positive and the negative effect on humans. They pollute food and represent a source of infections and infectious diseases and thus represent a major problem worldwide. It is possible to prevent contamination of food. Protection of food and the hygiene of the facility and the technological process of production are the best means of prevention of microbial contamination.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:676022
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 on2015-11-06 12:56:37