| Title | Uloga i značaj kvasaca u proizvodnji alkoholnih pića |
| Author | Branimir Lovrić |
| Mentor(s) | Mihaela Blažinkov (thesis advisor)
|
| 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. |
| Keywords | microorganisms yeasts baker's yeast alcoholic fermentation alcoholic beverages |
| Parallel title (English) | The role of yeast in production of alcoholic beverages |
| Committee Members | Krunoslav Mirosavljević (committee chairperson)
Mihaela Blažinkov (committee member)
Slavica Antunović (committee member)
|
| Granter | College of Slavonski Brod |
| Lower level organizational units | Agricultural Department |
| Place | Slavonski Brod |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Agronomy
|
| Study programme type | professional |
| Study level | undergraduate |
| Study programme | Plant Production; specializations in: Farming, Horticulture |
| Study specialization | Horticulture |
| Academic title abbreviation | bacc. ing. agr. |
| Genre | undergraduate thesis |
| Language | Croatian |
| Defense date | 2016-07-12 |
| Parallel 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. |
| Parallel keywords (Croatian) | mikroorganizmi kvasci pekarski kvasac alkoholna fermentacija alkoholna pića |
| Resource type | text |
| Access condition | Access restricted to students and staff of home institution |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:174:739087 |
