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undergraduate thesis
Bakterije mliječne kiseline u siru iz mišine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:188253
Kerovec, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Cite this document

Kerovec, M. (2014). Bakterije mliječne kiseline u siru iz mišine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:188253

Kerovec, Martina. "Bakterije mliječne kiseline u siru iz mišine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:188253

Kerovec, Martina. "Bakterije mliječne kiseline u siru iz mišine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:188253

Kerovec, M. (2014). 'Bakterije mliječne kiseline u siru iz mišine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:188253

Kerovec M. Bakterije mliječne kiseline u siru iz mišine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:188253

M. Kerovec, "Bakterije mliječne kiseline u siru iz mišine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:188253

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Metadata
TitleBakterije mliječne kiseline u siru iz mišine
Title (english)Lactic acid bacteria of cheese ripened in lamb sack
AuthorMartina Kerovec
MentorJadranka Frece (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je izolirati i identificirati autohtonu mikrobnu populaciju iz uzoraka kravljeg i ovčijeg sira iz mišine proizvedenog u okolici Knina. Upotrebljene su klasične mikrobiološke i biokemijske (API) metode. Korištenjem fenotipskih metoda identifikacije ustanovljena je prisutnost sljedećih bakterijskih vrsta: Lactobacillus plantarum, Lactobacillus brevis i Lactococcus lactis.
Abstract (english)
The purpose of this study was isolate and identificate the indigenous microbial population of samples of cheese from a lamb sack (mišina). Classical microbiological and biochemical (API) methods were used. Used phenotypic methods of identification established presence of following bacterial species: Lactobacillus plantarum, Lactobacillus brevis i Lactococcus lactis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:188253
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-27 08:26:44