Mikrobne kontaminacije u procesu propagacije pivskog kvasca i proizvodnji piva

master's thesis

• Title (english): Microbiological contaminations of yeast propagation process and beer production
• Author: Tanja Kocijan
• Mentor: Vesna Zechner – Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); Zagreb
• Defense date and country: 2004-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Od laboratorijske čiste kulture kvasca, započinje cijeli proces proizvodnje piva, pa je iznimno važno da ta kultura bude besprijekorno čista s mikrobiološkog stanovišta. Mikrobiološki čist inokulum pivskog kvasca mora biti umnožen do količine dostatne za nacjepljivanje fermentora. U ovom radu praćen je broj stanica pivskog kvasaca tijekom propagacije. Provedena je mikrobiološka kontrola tijekom propagacije pivskog kvasca i procesa proizvodnje piva, tj. tijekom svih faza proizvodnog procesa. Prisustvo kontaminanata u bilo kojoj fazi proizvodnje, smanjuje kvalitetu piva. U tromjesečnom razdoblju, u kojem je provedena mikrobiološka kontrola u procesu propagacije pivskog kvasca i proizvodnji piva, nije bilo većih poteškoća a iz dobivenih rezultata vidljivo je da proizvedeno pivo odgovara mikrobiološkim uvjetima čistoće piva.

Abstract (english)

The beer production starts with laboratory pure yeast culture which has to be clean from microbiological point of view. Microbiological clean beer yeast inoculum has to be multiplied to quantity enough for fermentor inoculation. In this work the number of beer yeast cells during the propagation has been observed. The microbiological control has been carried out during the beer yeast propagation and beer production, so that included every phase of the production process. The presence of contaminants in any phase of production reduces the beer quality. During three months period of microbiological control in beer yeast propagation and beer production no difficulties were determined. The obtained results show that the produced beer has good microbial quality.

• Keywords: kontaminanti; kvasac; pivo; propagacija; Saccharomyces cerevisiae
• Keywords (english): beer; contaminants; Saccharomyces cerevisiae; propagation; yeast
• Language: croatian
• URN:NBN: urn:nbn:hr:159:122907
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 10:28:42