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undergraduate thesis
Mikrobna ekologija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:801552
Matančević, Mirna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Matančević, M. (2017). Mikrobna ekologija (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:801552

Matančević, Mirna. "Mikrobna ekologija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:801552

Matančević, Mirna. "Mikrobna ekologija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:801552

Matančević, M. (2017). 'Mikrobna ekologija', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:801552

Matančević M. Mikrobna ekologija [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:801552

M. Matančević, "Mikrobna ekologija", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:801552

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Metadata
TitleMikrobna ekologija
Title (english)Microbial ecology
AuthorMirna Matančević
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Mikrobna se ekologija temelji na istraživanju ekosustava i mikroorganizama te njihovom međusobnom odnosu. Predmet je istraživanja proučavanje veze mikroorganizama te njihovih zajednica s ekosustavom u cjelini. U određenoj ekološkoj sredini djeluje veliki broj čimbenika čije je djelovanje povezano te su vrlo često isprepleteni. Cilj ovog rada je prikaz zajedničkog djelovanje biotičkih i abiotičkih čimbenika kojima se mikroorganizmi prilagođavaju ili stvaraju nove uvjete za život. Obraditi će se pojedine vrste mikroorganizama, mikrobne zajednice, njihova uloga i značaj u zraku, tlu i vodi, rast u optimalnim, ali i u ekstremnim uvjetima okoliša te međusobne interakcije vrsta u združenim mikrobnim zajednicama.
Abstract (english)
Microbial ecology is based on exploration of ecosystems and microorganisms and their mutual relationship. The subject of the research is the study of the connections between microorganisms and their communities with the ecosystem as a whole. In a certain ecological environment there are many factors whose activity is related and are very often intertwined. The aim of this work is to show the interaction of biotic and abiotic factors that microorganisms adapt or create new conditions for life. Specific types of microorganisms, microbial communities, their role and importance in air, soil and water, growth in optimal but extreme environmental conditions, and interaction of species in the combined microbial communities will be covered.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:801552
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 Osijek
Created on2018-01-15 07:50:49