Title: Influence of Cupric and Zinc Ions on Yeast Growth and
Specific Rate of Alcohol Production
Title: Biomass yeasts production in lucerne juice
Title: Evaluation the Juice from Lucerne plant processing as a
Substrate for Yeast cultivation
Title: Preparation of starter cultures for sour dough
Title: Production of Yeast biomass in Alfalfa Juice
Title: Incorporation of Chrome Ion In Yeast Cells
Title: Incorporation of Zinc ions in the Yeast cells and their
influence on Alcohol kinetic
Title: The Impact of temperature on the generation of Organic
Acids in the course of dough fermentation with L.brevis, S.uvarum and
C.krusei (in pure and mixed cultures)
Title: Acculumulation of Selenium and Germanium in Saccharomyces
cerevisiae Yeast
Title: Cultivation pH Value as a Regulator of Starch degradation
effecieny by Amylolytic Yeast Candida ingeniosa
Title: Tehnological Process for the Production of brewers yeast
Saccharomyces uvarum used in bakary
Title: Preparation of mixed starter-cultures in bakery
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Author: STEHLIK-TOMAS VESNA
Date of defense: 05/03/95
Language: hrvatski
Number of pages: 152
Summary: The aim of this assay was to find a suitable medium for
optimal growth and metabolite production of bacteria L.brevis and
L.sanfrancisco. Malt extract has been as a basic medium for a commercial
growth of selected bacteria. During the researches, basic medium (malt
extract) was enriched with different growth components, in order to improve
growth rate of mentioned bacteria and metabolite production (lactic acid
and volatile acid). In order to find a simple nutrient medium for
starter-cultures production in bakery, a medium flour and water mixture
(1:5) was chosen. Addition of malt extract in basic medium gives higher
quantily of lactic acid and volatile acid. That medium used for preparin
mixed starters, e.c. bacteria and yeast. The influence of temperature, or
on organic acid production, was tested with pure cultures of bacteria
L.brevis and L.sanfrancisco as well as with mixed bacteria and yeast
cultures. It was proved that the highest quantity of lactic and acetic acid
as well as some other organic acids (butyric acid, iso-butyric acid,
valerianic acid) was produced with a dough yield 180-200 and temperature 30
and 35 C, when dough souring was made with mixed cultures bacterium
L.sanfrancisco and yeast S.uvarum.
Keywords: Sour dough, starter-cultures in baking production
Title: Incorporation of Selenium and Germanium in the Cells of
Saccharomyces cerevisiae by different Procces of Biomass Cultivation
Faculty: Prirodoslovno matematički fakultet Sveučilište u Zagrebu
Author: POVIJAČ-GERŠIĆ LJILJANA
Date of defense: 01/13/93
Language: hrvatski
Number of pages: 108
Title: Biomass yeast production in alfalfa juice
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Author: MEHAK MILENA
Date of defense: 11/23/91
Language: hrvatski
Number of pages: 123
Title: Incorporation of selenium and germanium in the cells of
Saccharomyces cerevisiae by different procces of biomass cultivation
Faculty: Prirodoslovno matematički fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Number of pages: 108
Author: Povijač-Geršić Ljiljana
Degree level: M.A.
Title: Influence of various ph n growth rate and biomass yield of
amylolytic yeast Candida ingeniosa
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 11/26/92
Number of pages: 129
Author: Batić magistar Martin
Degree level: M.A.
Title: Biomass yeast production in alfalfa juice
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: MATOŠIĆ SREĆKO
Date of defense: 11/23/91
Number of pages: 123
Author: Mehak Milena
Degree level: M.A.
Title: Application of selected starter cultures in bakery
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 07/12/95
Number of pages: 119
Author: Mandić Krunoslava
Degree level: M.A.
Title: Preparation of Starter Cultures for Sour Dough
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 02/01/91
Number of pages: 48
Author: Galić dipl.inž. Neira
Degree level: D.A.
Title: Optimization of Medium for Growth of Mixed Starter
Cultures in Bakery
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 10/05/93
Number of pages: 52
Author: Kljajić Tanja
Degree level: D.A.
Title: The Influence of Temperature and Dough Yield on Production
of Organic Acids by Fermentation with Bacterium Lactobacillus and yeasts
Saccharomyces uvarum and Candida krusei in Pure and Mixed Cultures
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 01/25/94
Number of pages: 66
Author: Romac dipl.inž Saša
Degree level: D.A.
Title: Kinetic of Alcohol Fermentation by Yeast Saccharomyces
cerevisiae in Molasses Medium by addition of Zinc Ions and their
incorporation in the Yeast Cells
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 02/24/94
Number of pages: 64
Author: Alagić dipl.inž Jasmina
Degree level: D.A.
Title: Kinetic of Fermentation by Bacterium Lactobacillus brevis
and Yeasts Saccharomyces uvarum and Candida krusei in Pure and mixed
Cultures
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 07/06/94
Number of pages: 52
Author: Duk Dijana
Degree level: D.A.
Title: Kinetic of Alcohol Fermentation and Incorporation of Zinc
Ions by different strains of Yeast Saccharomyces cerevisiae
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 12/22/94
Number of pages: 49
Author: Erčić Sandra
Degree level: D.A.
Title: Optimization of Medium for Starter Cultures preparation in
bakery
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 01/31/95
Number of pages: 50
Author: Grubeša Marija
Degree level: D.A.
Title: Preparation of mixed Starter-Cultures in Bakery
Faculty: Prehrambeno biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GRBA SLOBODAN
Date of defense: 05/03/95
Number of pages: 152
Author: Stehlik-Tomas Vesna
Degree level: Ph.D.
Title: Saccharomyces cerevisiae
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