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undergraduate thesis
Uloga i značaj kvasaca u proizvodnji alkoholnih pića
2016. urn:nbn:hr:174:739087
Lovrić, Branimir
College of Slavonski Brod
Agricultural Department

Cite this document

Lovrić, B. (2016). Uloga i značaj kvasaca u proizvodnji alkoholnih pića (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:174:739087

Lovrić, Branimir. "Uloga i značaj kvasaca u proizvodnji alkoholnih pića." Undergraduate thesis, College of Slavonski Brod, 2016. https://urn.nsk.hr/urn:nbn:hr:174:739087

Lovrić, Branimir. "Uloga i značaj kvasaca u proizvodnji alkoholnih pića." Undergraduate thesis, College of Slavonski Brod, 2016. https://urn.nsk.hr/urn:nbn:hr:174:739087

Lovrić, B. (2016). 'Uloga i značaj kvasaca u proizvodnji alkoholnih pića', Undergraduate thesis, College of Slavonski Brod, accessed 04 March 2021, https://urn.nsk.hr/urn:nbn:hr:174:739087

Lovrić B. Uloga i značaj kvasaca u proizvodnji alkoholnih pića [Undergraduate thesis]. Slavonski Brod: College of Slavonski Brod; 2016 [cited 2021 March 04] Available at: https://urn.nsk.hr/urn:nbn:hr:174:739087

B. Lovrić, "Uloga i značaj kvasaca u proizvodnji alkoholnih pića", Undergraduate thesis, College of Slavonski Brod, Slavonski Brod, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:174:739087

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Metadata
TitleUloga i značaj kvasaca u proizvodnji alkoholnih pića
Title (english)The role of yeast in production of alcoholic beverages
AuthorBranimir Lovrić
MentorMihaela Blažinkov (mentor)
Committee memberKrunoslav Mirosavljević (predsjednik povjerenstva)
Committee memberMihaela Blažinkov (član povjerenstva)
Committee memberSlavica Antunović (član povjerenstva)
GranterCollege of Slavonski Brod
(Agricultural Department)
Slavonski Brod
Defense date and country2016-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U radu su opisani mikroorganizmi – kvasci te njihov značaj u proizvodnji alkoholnih pića. Navedena je njihova građa, uloga i značaj u biotehnološkoj i poljoprivrednoj proizvodnji. Kvasce su koristile stare civilizacije još prije 5000 godina, bez da su poznavali biokemijske procese. Kao uzročnici alkoholne fermentacije najpoznatiji kvasci su iz roda Saccharomyces. Saccharomyces cerevisiae poznat još kao pivski ili pekarski kvasac upotrebljava se u proizvodnji piva, vina, etanola i pekarskih proizvoda. Također je opisana proizvodnja nekih alkoholnih pića i vrste kvasaca koji se koriste u navedenoj proizvodnji.
Abstract (english)
This paper describes the microorganisms – yeasts and their importance in production of alcoholic beverages. Their structure, role and importance in the biotechnology and agricultural production also was described. Yeasts were used by the ancient civilizations 5,000 years ago, without knowledge of biochemical processes. In alcoholic fermentation, the most important were yeasts from genus Saccharomyces. Saccharomyces cerevisiae, also known as brewer's or baker's yeast is used in the production of beer, wine, ethanol and bakery products. The production of alcoholic beverages and yeasts species used in this production were also described in this paper.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:174:739087
Study programmeTitle: Plant Production; specializations in: Farming, Horticulture
Course: Horticulture
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-03 12:55:14