prikaz prve stranice dokumenta Fermentacija pivske sladovine sa dva mikroorganizma
  Download
PDF 1.76 MB
undergraduate thesis
Fermentacija pivske sladovine sa dva mikroorganizma
2023. urn:nbn:hr:277:971471
Šimala, Matej
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Cite this document

Šimala, M. (2023). Fermentacija pivske sladovine sa dva mikroorganizma (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:971471

Šimala, Matej. "Fermentacija pivske sladovine sa dva mikroorganizma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:971471

Šimala, Matej. "Fermentacija pivske sladovine sa dva mikroorganizma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:971471

Šimala, M. (2023). 'Fermentacija pivske sladovine sa dva mikroorganizma', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:971471

Šimala M. Fermentacija pivske sladovine sa dva mikroorganizma [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:277:971471

M. Šimala, "Fermentacija pivske sladovine sa dva mikroorganizma", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:971471

Please login to the repository to save this object to your list.
Metadata
TitleFermentacija pivske sladovine sa dva mikroorganizma
Title (english)Fermentation of Beer Wort With Two Microorganisms
AuthorMatej Šimala
MentorHelena Marčetić (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-04-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo je svjetski rasprostranjen napitak od davnina. Odlikuje svojom pjenušavosti te osvježavajućim karakterom, ali i karakterističnom aromom po hmelju. Pivo je napitak s manjim udjelom etanola, kojeg se dobiva pomoću nekoliko glavnih (i potrebnih) sirovina: ječam, voda, hmelj i kvasac. Proces dobivanja piva je tehnološki prilično složen te zahtijeva vrlo dobru tehnološku pripremu, ali i vrlo dobro planiran proces, kao i odabir najkvalitetnijih sirovina za njegovu izradu. U ovom radu će se pratiti ekstrakt i pH sladovine koja je nacijepljena s pivskim kvascem i mliječnim bakterijama. Rezultati nakon mjerenja u određenom vremenskom periodu pokazali su kako je alkoholna fermentacija gdje je korišten pivski kvasac prošla očekivanim tokom dok kod mliječne fermentacije gdje su korištene mliječne bakterije primjećuje se da je bila slabija odnosno da je bila u skladu s korištenim mikroorganizmom.
Abstract (english)
Beer is globally popular beverage that has been around for a long time. It is characterized by its fizziness and refreshing character, as well as its distinctive aroma of hops. Beer is a beverage with a lower alcohol content that is obtained using several main (and necessary) raw materials such as: barley, water, hops and yeast. The process of making beer is technologically quite complex and requires very good technological preparation, as well as a well-planned process and the selection of the highest quality raw materials for its production. In this study, we will monitor the extract and pH of wort that has been inoculated with brewer's yeast and lactic acid bacteria. The results obtained after a certain period of time indicate that the alcoholic fermentation using brewer's yeast proceeded as expected, while the lactic fermentation using lactic acid bacteria was weaker, in accordance with the microorganism used.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:971471
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-04-27 09:11:08