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undergraduate thesis
Proizvodnja kvaščeve biomase
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:745526
Markoljević, Ivana
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

Markoljević, I. (2015). Proizvodnja kvaščeve biomase (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:745526

Markoljević, Ivana. "Proizvodnja kvaščeve biomase." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:745526

Markoljević, Ivana. "Proizvodnja kvaščeve biomase." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:745526

Markoljević, I. (2015). 'Proizvodnja kvaščeve biomase', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:745526

Markoljević I. Proizvodnja kvaščeve biomase [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:745526

I. Markoljević, "Proizvodnja kvaščeve biomase", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:745526

Metadata
TitleProizvodnja kvaščeve biomase
Title (english)Production of yeasts biomass
AuthorIvana Markoljević
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 country2015-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Kvasci su mikroorganizmi koji imaju široku primjenu u industriji. Koriste se od davnina u tradicionalnoj proizvodnji vina, piva i pekarskih proizvoda. Osim u biotehnologiji, koriste se i u prehrambenoj industriji kao dodatak prehrambenim proizvodima, najčešće kao pekarski kvasac ili osušena biomasa. Pod pojmom pekarski kvasac podrazumijeva se aktivna kvaščeva biomasa koja se koristi za dizanje tijesta u pekarstvu. Pekarski kvasac se proizvodi na melasi šećerne repe i šećerne trske ili na smjesi te dvije melase. Kvasac se uzgaja u bioreaktorima s regulacijom svih parametara uzgoja. Poslije uzgoja kvasac se izdvaja separacijom, pri čemu se dobije kvaščeva suspenzija tzv. tekući kvasac. Na vakuum filterima se iz kvaščeve suspenzije izdvoji dio vode, a proizvod koji se skida s filtra je kvaščev kolač. Ta biomasa se preša, oblikuje i pakira, i to je drugi oblik kvasca tzv. svježi prešani kvasac koji se hladi u hladnjačama, nakon čega se odvozi na tržište. Usitnjavanjem kvaščevog kolača i sušenjem u struji kondicioniranog zraka proizvodi se suhi aktivni kvasac. Pakira se najčešće pod vakuumom i ne zahtijeva hlađenje tijekom skladištenja i transporta, što je treći oblik pekarskog kvasca.
Abstract (english)
Yeasts are microorganisms that are widely used in industry. Since ancient times they are applying in traditional production of wine, beer and bakery products. In addition to biotechnology, former are used in the food industry as a food supplement, usually as baker's yeast or dried biomass. The term yeast involves the active yeast biomass used for leavening in baking. Baker's yeast is produced in sugar beet molasses and cane sugar or the mixture of the two molasses. Yeast grown in bioreactors with regulation of all parameters of cultivation. After the cultivation, the yeast is extracted by separation, whereby the so-called yeast suspension (liquid yeast). Vacuum filters allocate part of the water form yeast suspension and the product removed from the filter is called yeast cake. This biomass is pressed, formed and packed, and it represents another form of yeast called fresh pressed yeast which is cooled in the coolers, after which is transported to the market. Fragmentation of yeast cakes and drying in a stream of conditioned air produces the active dry yeast. The former is usually packaged under vacuum and does not require refrigeration during storage and transport, which is a third form of baker's yeast.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:745526
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 conditionsOpen access
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Created on2015-12-07 11:45:33