prikaz prve stranice dokumenta Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru
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master's thesis
Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:074258
Radošević, Valerija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Cite this document

Radošević, V. (2011). Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:074258

Radošević, Valerija. "Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:074258

Radošević, Valerija. "Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:074258

Radošević, V. (2011). 'Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:074258

Radošević V. Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:074258

V. Radošević, "Izolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:074258

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TitleIzolacija i karakterizacija prirodne mikroflore i kemijski parametri u svježem siru
Title (english)Isolation and characterization of natural microflora and chemical parameters in fresh cheese
AuthorValerija Radošević
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2011-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Domaći svježi sir proizvodi se od spontano ukiseljenog, sirovog mlijeka. Svrha ovog rada bila je izolirati prirodnu mikrobnu populaciju te odrediti mikrobiološke i kemijske parametre kakvoće u svježim sirevima proizvedenim na obiteljskim gospodarstvima. Istraživanje je provedeno na 17 uzoraka domaćih svježih sireva prikupljenih na zagrebačkim i varaždinskim tržnicama. Iz uzoraka su izolirane bakterije mliječne kiseline, BMK, L. plantarum A, L. casei A i L. delbrueckii A. Izolati BMK su pokazali antimikrobno djelovanje prema patogenim test mikroorganizmima kroz proizvodnju visokih koncentracija mliječne kiseline. Biokemijskim API testovima u uzorcima nisu dokazane patogene bakterije E. coli, S. aureus i L. monocytogenes, ali su uzorci bili mikrobiološki neispravni zbog kontaminacije kvascima i plijesnima. Kemijski parametri su pokazali da prema prosječnom udjelu vode od 79,7%, svi uzorci pripadaju skupini svježih sireva.
Abstract (english)
Fresh domestic cheese is produced from spontaneously soured, raw milk. The aim of this study was to isolate natural microbial population in the domestic cottage cheese and to determine its microbiological and chemical quality parameters. The study was carried out on 17 samples taken from Zagreb and Varaţdin markets. Isolated Lactic acid bacteria, L. plantarum A, L. casei A and L. Delbrueckii A showed significant antimicrobial activity against pathogen test microorganisms seen through production of high concentration of lactic acid. The presence of pathogen bacteria, E. coli, S. aureus and L. monocytogenes, has not been proven by biochemical API tests. However, the samples were microbiologically defective due to contamination by yeast and moulds. According to the water content of 79.66%, all tested samples belong to the group of fresh cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:074258
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-31 12:05:00

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