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undergraduate thesis
ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII
2022. urn:nbn:hr:128:101362
Stanić, Maja
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Stanić, M. (2022). ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:101362

Stanić, Maja. "ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:101362

Stanić, Maja. "ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:101362

Stanić, M. (2022). 'ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:128:101362

Stanić M. ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2022 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:128:101362

M. Stanić, "ZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:128:101362

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Metadata
TitleZDRAVSTVENI UČINAK I PRIMJENA KVASCA SACCHAROMYCES BOULARDII
Title (english)HEALTH EFFECT AND APPLICATION OF SACCHAROMYCES BOULARDII YEAST
AuthorMaja Stanić
MentorBojan Matijević (mentor)
Committee memberGoran Šarić (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Probiotici su živi mikroorganizmi koji pružaju zdravstvenu dobrobit za domaćina bilo da dolaze u fermentiranoj hrani ili osušeni u obliku kapsula. Oni pripadaju bakterijama iz rodova Lactobacillus, Bifidobacterium ili Bacillus. Osim bakterija probiotike nalazimo i među kvascima iz roda Saccharomyces. Saccharommyces boulardii je kvasac koji se intenzivno istražuje u pogledu probiotičkih svojstava, a prema najnovijim molekularnim istraživanjima taksonomsi se svrstava vrsti Saccharomyces cerevisiae, iako su po svojstvima potpuno različiti. Prema nekim autorima, radi se o varijetetu navedene vrste. Saccharommyces boulardii pokazuje terapeutska svojstva kod dijareja izazvanih djelovanjem antibiotika, prisustvom Clostridium dificile, pojave iritabilnog kolona, kod osoba oboljelih od AIDS-a i sl. Osim toga ovaj kvasac ima potencijal za prehrambenu industriju, proizvodnju mliječnih proizvoda, bezalkoholnik i alkoholnih pića (posebice piva i vina), a može se koristiti i kao zaštitna kultura kako bi se spriječilo kvarenje hrane uzrokovano plijesnima.
Abstract (english)
Probiotics are live microorganisms that provide health benefits to the host whether they come in fermented food or dried in capsule form. They belong to bacteria from the genera Lactobacillus, Bifidobacterium or Bacillus. In addition to bacteria, probiotics are also found among yeasts from the genus Saccharomyces. Saccharommyces boulardii is a yeast that is intensively researched in terms of probiotic properties, and according to the latest molecular research, taxonomists classify it as Saccharomyces cerevisiae, although their properties are completely different. According to some authors, it is a variety of the mentioned species. Saccharommyces boulardii shows therapeutic properties in diarrhea caused by the action of antibiotics, the presence of Clostridium difficile, the appearance of irritable colon, in people suffering from AIDS, etc. In addition, this yeast has potential for the food industry, the production of dairy products, non-alcoholic and alcoholic beverages (especially beer and wines), and can also be used as a protective culture to prevent food spoilage caused by molds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:101362
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
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
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Created on2022-11-17 08:36:26