Praćenje populacije kvasaca iz roda Brettanomyces u vinu nakon tretmana ultrazvukom

undergraduate thesis

• Title (english): Monitoring Brettanomyces population after ultrasound treatments
• Author: Andrea Karačić
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je istražiti utjecaj ultrazvuka na inaktivaciju kvasaca iz roda Brettanomyces. Tretiranje je provedeno protočno pri različitim protocima (0.25, 0.5, 0.75 L/min) i temperaturi od 30°C , te šaržno pri različitim snagama procesora (75 i 100 %), pri čemu su uzimani uzorci svakih 15 sekundi. Uzorci su razrijeđeni, nacijepljeni na selektivne podloge te inkubirani 7 dana pri 25°C, nakon čega su brojanjem izraslih kolonija dobiveni rezultati koji upućuju na to da su, pri ovakvim uvjetima, vjerojatno zbog niže koncentracije alkohola i šećera, kvasci ostali otporni na utjecaj ultrazvuka.

Abstract (english)

The aim of this study was to examine the influence of ultrasound on inactivation of Brettanomyces yeasts. Treatments were carried out using different flows ( 0.25, 0.5, 0.75 L/min ) at 30°C and different power levels (75 and 100 %), taking samples every 15 seconds. Samples were diluted, inoculated on selective media and incubated on 25°C for 7 days. Results obtained by counting formed colonies indicate that, under these circumstances, probably because of the lower alcohol and sugar concentrations, yeasts were resistant to this treatment.

• Keywords: kvasci; Brettanomyces; aroma vina; kvarenje vina; ultrazvuk
• Keywords (english): yeasts; Brettanomyces; wine aroma; wine spoilage; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:380647
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-07 10:56:38