Izolacija i identifikacija autohtone mikrobne populacije iz tradicionalnih vina sa područja Republike Hrvatske

undergraduate thesis

• Title (english): Isolation and identification of the microbial population in traditional wine of the Republic of Croatia
• Author: Jelena Džajkić
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2010-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Vino je proizvod dobiven alkoholnim vrenjem mošta ili masulja od svježeg (ili prosušenog) grožda plemenite vinove loze Vitis vinifera (Zakon o vinu, NN 96/ 2003.). Među čitavom mikrobnom populacijom, kvasci su glavni nosioci alkoholne fermentacije. Oni svojim metabolizmom transformiraju mošt u vino. U ovom radu je provedena izolacija autohtonih kvasaca iz određenih faza alkoholnog vrenja vina sorte Teran iz vinogorja Zapadna Istra, te je provedena njihova identifikacija klasičnim mikrobiološkim i biokemijskim testovima. Za izolaciju iz vina korišteni su sladni agar i selektivne hranjive podloge za kvasce. Određena je mikrobna populacija u početku te četvrti i šesti dan alkoholne fermentacije. Identificirani su kvasci: Saccharomyces cerevisiae, Candida magnoliae, Candida krusei, Stephanoascus ciferri i Candida galbrata. Također je određen broj kolonija u tim fazama vrenja.

Abstract (english)

Wine is a product obtained by alcoholic fermentation of must and marc from fresh noble grape vine Vitis vinifera (wine act, NN 96/ 2003). Among the entire microbial populations, yeasts are the main providers of alcoholic fermentation. They transform must into wine. In this work the isolation of indigenous yeasts was carried out, in certain stages of alcoholic fermentation of wine Teran from vineyards west Istra, and their identification was carried with classical microbiological and biochemical tests. For isolation of the wines were used malt agar and selective agar medium for yeast. The microbial population is determined at the beginning and of fourth and sixth day of alcoholic fermentation. These yeasts were identified: Saccharomyces cerevisiae, Candida magnoliae, Candida krusei, Stephanoascus ciferri i Candida galbrata. Number of colonies in these stages of fermentation was also provided.

• Keywords: vino; Teran; autohtone vrste kvasaca; alkoholna fermentacija
• Keywords (english): wine; indigenous species of yeasts; alcoholic fermentation; Teran
• Language: croatian
• URN:NBN: urn:nbn:hr:159:940558
• 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: 2017-06-07 12:40:11