prikaz prve stranice dokumenta Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji
  Download
PDF 2.87 MB
master's thesis
Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji
2017. urn:nbn:hr:151:668216
Pandžić, Ivana
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of agroecology and Enviroment Protection

Cite this document

Pandžić, I. (2017). Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:668216

Pandžić, Ivana. "Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:668216

Pandžić, Ivana. "Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:668216

Pandžić, I. (2017). 'Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:668216

Pandžić I. Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2017 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:151:668216

I. Pandžić, "Korištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:151:668216

Please login to the repository to save this object to your list.
Metadata
TitleKorištenje bakterija mliječne kiseline u poljoprivrednoj proizvodnji
Title (english)Use of lactic acid bacteria in agricultural production
AuthorIvana Pandžić
MentorSuzana Kristek (mentor)
Committee memberSanda Rašić (predsjednik povjerenstva)
Committee memberDrago Bešlo (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Osijek
Defense date and country2017-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Agrochemistry
Abstract
Bakterije mliječne kiseline uglavnom rastu u nutritivno bogatim sredinama. Pronalazimo ih u mliječnim proizvodima, fermentiranom mesu i ribi, grožđu, grožđanom moštu, vinu te pivu, a također u tjelesnim šupljinama ljudi i životinja. Imaju ulogu u očuvanju te fermentaciji hrane. Upotrebljavaju se kao starter kulture za dobivanje različitih fermentiranih proizvoda. Koriste se u proizvodnji mliječnih proizvoda i nekih sireva (Streptococcus, Lactococcus, Pediococcus, neki rodovi Lactobacillus, Leuconostoc, heterofermentativni Lactobacillus). Djelovanjem BMK se odvija proces mliječno – kisele fermentacije laktoze u mliječnu kiselinu te nastaju brojni međuprodukti i energija. Najpoznatiji fermentirani mliječni proizvodi su jogurt, kefir, kumis, acidofilno mlijeko i sir. Bakterije mliječne kiseline također sudjeluju u alkoholnoj fermentaciji (rodovi Lactobacillus, Leuconostoc, Pediococcus, Oenococcus i Weissella). Za dobivanje lakšeg i mekšeg okusa vina se vrši razgradnja jabučne kiseline u mliječnu kiselinu koju vrše BMK. Time utječu na kvalitetu vina
Abstract (english)
Lactic acid bacteria mostly grow in the nutritionally rich environments. They are found in dairy products, fermented meat and fish, grapes, the grape must, wine and beer, also in body cavities of people and animals. They play a role in the preserving and fermentation of food. Are used as starter cultures for getting different fermented products. LAB are used in the manufacture of certain dairy products and some cheese (Streptococcus, Lactococcus, Pediococcus, some genus of Lactobacillus, Leuconostoc, heterofermentative Lactobacillus). With activity of LAB is happening the process of lactic acid fermentation lactose in lactic acid and generated numerous intermediates and energy. The most important fermented dairy products are yogurt, kefir, kumiss, acidophilus milk and cheese. Lactic acid bacteria also participate in alcoholic fermentation (genus of Lactobacillus, Leuconostoc, Pediococcus, Oenococcus and Weissella). To obtain easier and smoother taste of wine is made degradation of malic acid into lactic acid which is performed by LAB. Thereby affecting the quality of the wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:668216
Study programmeTitle: Ecological Agriculture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka ekološke poljoprivrede (magistar/ magistra inženjer/inženjerka ekološke poljoprivrede)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2017-06-28 09:01:53