prikaz prve stranice dokumenta Mikrobna populacija krušnih mrvica
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master's thesis
Mikrobna populacija krušnih mrvica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:199221
Plavšić, Amalija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Plavšić, A. (2009). Mikrobna populacija krušnih mrvica (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:199221

Plavšić, Amalija. "Mikrobna populacija krušnih mrvica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:199221

Plavšić, Amalija. "Mikrobna populacija krušnih mrvica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:199221

Plavšić, A. (2009). 'Mikrobna populacija krušnih mrvica', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:199221

Plavšić A. Mikrobna populacija krušnih mrvica [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:199221

A. Plavšić, "Mikrobna populacija krušnih mrvica", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:199221

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Metadata
TitleMikrobna populacija krušnih mrvica
Title (english)Microbial quality of bread crumbs
AuthorAmalija Plavšić
MentorHrvoje Pavlović (mentor)
Committee memberŽaneta Ugarčić
Committee memberHrvoje Pavlović
Committee memberDaliborka Koceva Komlenić
Committee memberVedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2009-07-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
U radu je ispitan stupanj mikrobiološkog onečišćenja krušnih mrvica. Posebna pozornost je posvećena aerobnim, sporogenim bakterijama i plijesnima vrste Aspergillus flavus. Mikrobiološki je analizirano 34 uzoraka krušnih mrvica. U uzorcima je ispitan broj aerobnih mezofilnih bakterija, aerobnih sporogenih bakterija, bakterija porodice Enterobacteriaceae i plijesni. Pored mikrobioloških analiza, u uzorcima je određen i aktivitet vode. Krušne mrvice su bile prosječno onečišćene s 3×103 aerobnih mezofilnih bakterija, 3,3×103 aerobnih sporogenih bakterija i plijesni 1,62×104 u 1 g uzorka. Bakterije porodice Enterobacteriaceae nisu pronađene niti u jednom analiziranom uzorku krušnih mrvica. Prosječan aktivitet vode analiziranih uzoraka iznosio je 0,305. U uzorcima krušnih mrvica prevladavale su plijesni rodova: Penicillium (61,29 %) i Aspergillus (18,06 %). Mnoge vrste ovih rodova plijesni poznati su producenti mikotoksina. Po brojnosti slijede vrste rodova Geomyces (6,45 %), Absidia (4,52 %), Fusarium (3,87 %), Cladosporium (2,58 %) i Alternaria (0,65 %). Aspergillus ustus je prevladavajuca vrsta roda Aspergillus u analiziranim uzorcima s 92,86 %, dok je A. flavus utvrden u samo jednom analiziranom uzorku (3,57 %). Krušne mrvice se najcešce proizvode od ostataka kruha. Kako bi se spriječilo potencijalno unošenje plijesni i njihovih metabolita – mikotoksina i drugih mikroorganizama (sporogenih bakterija), potrebno je voditi brigu o mikrobiološkoj kakvoći ostataka kruha.
Abstract (english)
Contamination degree of bread crumbs by aerobic mesophilic bacteria, aerobic sporogenic bacteria, bacteria of Enterobacteriaceae family and moulds was investigated. Total of 34 samples of bread crumbs was microbiologically analyzed. Water activity was also measured in bread crumbs samples. Bread crumbs were averagely contaminated with 3×103 aerobic mesophilic bacteria, 3,3×103 aerobic sporogenic bacteria and 1,62×104 moulds in 1 g of the sample. Bacteria of Enterobacteriaceae family were not detected in any of analyzed samples. Water activity was averagely 0,305. Following mould genera predominated in bread crumbs: Penicillium (61,29 %) and Aspergillus (18,06 %). Many species of these genera are known mycotoxin producers. Following species of mold genera: Geomyces (6,45 %), Absidia (4,52 %), Fusarium (3,87 %), Cladosporium (2,58 %) i Alternaria (0,65 %) were detected in analyzed samples. Aspergillus ustus was dominant species of Aspergillus genera in analyzed samples with 92,86 %, while A. flavus was detected in only one analyzed sample (3,57 %). Bread crumbs are usually produced from bread returns. To avoid potential risk of mold and mycotoxin contamination, as well as contamination by aerobic sporogenic bacteria bread used for crumbing must be of good microbiological quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:199221
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksikogenoj zaštiti hrane
Funder: MZOŠ
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
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 Osijek
Created on2015-12-02 17:03:33

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