Sastav mikrobne populacije "sira iz mišine"

undergraduate thesis

• Title (english): Microbial populations in cheese ripened in animal sack (mišina)
• Author: Ana Mikulin
• 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: 2014-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Svrha ovog rada bila je odrediti udovoljava li „Sir iz mišine“, proizveden na tradicionalan način bez upotrebe starter kultura, s autohtonim i komercijalnim starter kulturama u okolici Knina, mikrobiološkim standardima za namirnice (NN 46/94, 20/01, 125/03). Za detekciju patogene mikrobne populacije sira korištene su klasične mikrobiološke metode; hranjive selektivne podloge. Svi uzorci sira proizvedeni bez starter kultura i to na početku zrenja i jedan uzorak uzet nakon 45. dana zrenja bili su mikrobiološki neispravni. Istovremeno, u niti jednom uzorku sira nije bila zamijećena kontaminacija bakterijama iz roda Salmonella, Listeria monocytogenes kao ni sulfitreducirajućim klostridijima. Zrenjem se broj patogenih mikroorganizama smanjio, posebice u uzorcima sira proizvedenim sa starter kulturama, što ukazuje da dodane starter kulture inhibiraju njihov rast. Također, proizvodnja autohtonih sireva mora se unaprijediti u svakoj tehnološkoj fazi proizvodnje kako bi namirnica odgovarala zadanim kriterijima i bila sigurna za ljudsku konzumaciju.

Abstract (english)

The purpose of this study was to determine whether cheese ripened in animal sack "mišina", without the use of starter cultures, indigenous and commercial starter cultures, produced by traditional means around Knin, satisfies microbiological standards for foodstuffs (Official Gazette 46/94, 20/01, 125/03). For detection of pathogenic microbial populations in cheese were used classical microbiological methods; nutritional selective media. All samples of cheese produced without starter culture and at the beginning of ripening and one sample taken after 45 days of ripening were contaminated. At the same time, the samples were not observed contamination by bacteria of the genus Salmonella, Listeria monocytogenes nor sulfitreducing clostridia. Ripens the number of pathogenic microorganisms decreased, indicating that the added starter cultures inhibit their growth. Also, the production of autochthonous cheese must be improved at every stage of production technology in order to match the food to the criteria and were safe for human consumption.

• Keywords: sir; mišina; patogeni mikroorganizmi; klasiĉne mikrobiološke metode
• Language: croatian
• URN:NBN: urn:nbn:hr:159:730190
• 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: 2017-04-27 13:59:09