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undergraduate thesis
Uzgoj gljiva vrste Pleurotus ostreatus
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:989380
Joskić, Marija
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

Joskić, M. (2013). Uzgoj gljiva vrste Pleurotus ostreatus (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:989380

Joskić, Marija. "Uzgoj gljiva vrste Pleurotus ostreatus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:989380

Joskić, Marija. "Uzgoj gljiva vrste Pleurotus ostreatus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:989380

Joskić, M. (2013). 'Uzgoj gljiva vrste Pleurotus ostreatus', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:989380

Joskić M. Uzgoj gljiva vrste Pleurotus ostreatus [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:989380

M. Joskić, "Uzgoj gljiva vrste Pleurotus ostreatus", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:989380

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Metadata
TitleUzgoj gljiva vrste Pleurotus ostreatus
Title (english)Cultivation of Pleurotus ostreatus
AuthorMarija Joskić
MentorLidija Lenart (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 country2013-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Gljiva bukovača je široko uzgaja u cijelom svijetu. Značajna je po bogatom sadržaju bjelančevina, masnih kiselina, vitamina i minerala. Njezina je proizvodnja znatno pod utjecajem ekoloških uvjeta poput temperature i relativne vlažnosti. Može rasti na temperaturama od 5 do 25°C, ovisno o tome radi li se o ljetnoj ili zimskoj bukovači, a optimalna vlažnost za rast je između 90 do 95 %. Uzgaja se na dva tipa supstrata, odnosno, na drvetu i na supstratu kojem osnovu čine slama, odnosno kukuruzovina, a pokazala se i vrlo podesnom za industrijski uzgoj. Ova gljiva je veoma otporna prema bolestima i rijetko obolijeva. U nekim slučajevima mogu se javiti gljivična oboljenja i bakterijske infekcije i oboljenja. Zbog jednostavnog uzgoja, mogućnosti uzgoja na različitim podlogama, velikim prinosima te velikoj temperaturnoj toleranciji uzgoj bukovače se sve više širi.
Abstract (english)
The oyster mushroom is widely cultivated throughout the world. It is notable because it is rich in protein, fatty acids, vitamins and minerals. Its production is significantly influenced by the environmental conditions such as temperature and relative humidity. It can grow at temperatures from 5 to 25 °C, depending on whether it is summer or winter oyster, while the optimum growth moisture is between 90-95%. It is grown on two types of substrate, on trees and on the substratum which consists of straw and corn stover. The latter one proved to be very suitable for industrial production. This fungus is very resistant to diseases and rarely affected by them. However, there are some cases where fungal and bacterial infections and diseases occur. Due to numerous factors such as the simplicity of its growth, the possibility of growth on different surfaces, high crop yield, and high tolerance to temperature, the growth of oyster mushrooms is constantly expanding.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:989380
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 on2015-10-01 12:00:57