Utjecaj octenih bakterija na proizvodnju vina

undergraduate thesis

• Title (english): The role of acetic acid bacteria in wine production
• Author: Nikolina Obradović
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2012-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj završnog rada bio je analizirati karakteristike octenih bakterija, od građe stanice do metabolizma samih bakterija. Objašnjen je povijesni tijek razvoja taksonomije octenih bakterija samim razvojem naprednijih laboratorijskih tehnika analize, od morfoloških obilježja do molekulskih i do razine gena čime danas razlikujemo različite sojeve. Objašnjen je postepeni rast različitih vrsta octenih bakterija, od grožđa do završnog proizvoda, vina, kao i utjecaj različitih okolišnih, kemijskih, fizioloških uvjeta na prisutnost i rast octenih bakterija. Također su opisane interakcije octenih bakterija sa drugim mikroorganizmima u moštu i vinu. Navedene su i promjene koje nastaju u vinu kao posljedica rasta i metabolizma octenih bakterija kao i njihov pozitivan i negativan utjecaj na okus i miris krajnjeg proizvoda.

Abstract (english)

The goal of this final work was to ascertain the properties of acetic acid bacteria, from cell structure to their metabolism. Throughout history the insight of acetic bacteria conventions/taxonomies development was explained, using advanced laboratory analyzes techniques, ranging from morphological till molecular and gene levels, which helps as in differentiation of various species. The gradual growth of various bacteria raging from those present in grapes and those present in final product, wine, as well as the influence of different environmental, chemical and physiological conditions on the presence and growth of acidic bacteria were clarified. Furthermore, the interactions between acidic bacteria and other microorganisms in both, must and wine were mentioned. Also, all changes in wine caused by acetic acid bacteria growth and metabolism as well as their positive and negative influence, which may affect the taste and smell of the final product, were explained.

• Keywords: kvarenje; octene bakterije; vino
• Keywords (english): acetic acid bacteria; spoilage; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:284444
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 08:18:48