Netoplinski procesi i kvasci u prehrambenoj industriji

undergraduate thesis

• Title (english): Non thermal techniques and yeasts in food industry
• Author: Tvrtko Karlo Kovačević
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2019-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada je upoznati biološke značajke soja kvasca Saccharomyces cerevisiae tzv. pekarskog odnosno pivskog kvasca te se bolje upoznati s upotrebom kvasaca prvenstveno u prehrambenoj industriji, ali i u drugim područjima poput biotehnologije u svrhu razvoja probiotika, industrije biodizela gdje se kvasac kao takav koristi za dobivanje alternativnih izvora goriva, zatim u znanosti gdje se kvasac, točnije soj kvasca Saccharomyces cerevisiae, koristi kao model organizam za istraživanja gena, njihovih lokacija te ekspresija. Nadalje, cilj rada je obližnje opisati biofilm kao mehanizam koji omogućuje velikom broju mikroorganizama preživljavanje u brojnim uvjetima i na brojnim podlogama. Uz navedeno, rad opisuje i nove tehnike procesiranja hrane koje omogućuju procesiranje pri sobnim temperaturama s gotovo nikakvim utjecajem na nutritivna svojstva pri čemu se dobiva proizvod visoke kvalitete. Takve tehnike se još nazivaju netoplinske, a u njih spadaju: ultrazvuk, pulsirajuće električno polje, visoki hidrostatski tlak, UV – C, hladna atmosferska plazme.

Abstract (english)

The purpose of this paper is to get acquainted with the biological properties of a yeast strain called Saccharomyces cerevisiae, so-called baker's yeast or beer yeast, and to be better acquainted with the use of yeasts primarily in the food industry, but also in other areas, such as biotechnology for the development of probiotics, the biodiesel industry - where yeast as such is used to obtain alternative sources of fuel and then in science where yeast, the Saccharomyces cerevisiae strain, is used as a model for gene research, their location and expression. Furthermore, the aim of the paper is to describe biofilm as a mechanism that enables a large number of microorganisms to survive in numerous conditions and on numerous substrates. In addition, the paper describes new food processing techniques that allow processing at room temperature with virtually no influence on nutritional properties, resulting in a high quality product. Such techniques are still termed as non – thermal techniques and they include: ultrasound, pulsating electric field, high hydrostatic pressure, UV – C and cold atmospheric plasma.

• Keywords: kvasci; Saccharomyces cerevisiae; biofilm; ne toplinski procesi; plazma
• Keywords (english): yeasts; Saccharomyces cerevisiae; biofilm; non – thermal techniques; plasma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:487027
• 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: 2019-09-23 08:11:56