Određivanje osmofilnih kvasaca u šećeru, medu i voćnom sirupu

master's thesis

• Title (english): Determination of somophilic yeast in sugar, honey and in fruit syrup
• Author: Ivana Hrgetić
• Mentor: Frane Delaš (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: 2007-10-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Najveći dio šećera proizvodi se iz šećerne trske ( oko 70%), šećerne repe ( oko 30%). Šećerna repa je biljka vretenastog korijena u čijim se stanicama nalazi pohranjen šećer. Pored šećera u sastav korijena ulaze i mnogobrojne druge tvari i spojevi, čija količina i omjeri kao i udio šećera ovise o mnoštvu vanjskih čimbenika tijekom proizvodnje i rasta repe. Brojni mikroorganizmi, koji se mogu naći na njihovoj površini, potječu iz zemljišta i vode, a pripadaju saprofitnim, epifitnim ili parazitnim mikrobnim populacijama. Med je proizvod što ga pčele stvaraju od slatkih biljnih sokova nektara i medne rose (medljika) dodajući mu vlastite specifične tvari. On je pčelinjoj zajednici potreban za ishranu kao osnovni energetski izvor. Sirupi su viskozni proizvodi dobiveni tehnološkim postupkom iz citrus-baza, voćnih baza, biljnih ekstrakata, vode i dopuštenih umjetnih sladiva i aditiva. U radu su istraživani uzorci meda, voćnih sirupa, šećera i međuprodukata tehnološkog procesa proizvodnje šećera te je u njima određivana nazočnost osmofilnih kvasaca.

Abstract (english)

The most of sugar is made from sugar cane (about 70%) and sugar beet(about 30%). Sugar beet is a plant with spindly root whose cells contain sugar. Behind sugar root contains other substances and compounds and their amounts and proportions as well as a share of sugar depends on lots of outside doers during production and growth of sugar beet. Numerous micro-organisms on their surface come from the ground and water and they belong to saprofitical, epifitical or parasitical microbiological populations. Honey is a product that bees make of sweetly vegetable juices and honey- dew adding their own specific substances. They are useful for bees for nutrition being basic energetic source. Syrups are viscous products get with technological procedure of cytrus- bases, fruit- bases, vegetable extracts, water and allowed imitated sweetes and aditives. In this thesis samples of honey, fruit syrups and sugar were examinated and the number of osmophilic yeasts was determinated in them.

• Keywords: med; osmofilni kvasci; sirup; šećer; šećerna repa
• Keywords (english): honey; osmophilic yeasts; sugar; sugar beet; syrup
• Language: croatian
• URN:NBN: urn:nbn:hr:159:939847
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 09:51:21