Faculty of Agriculture, Department of Microbiology

PDF Export

Main research field

Soil microbiology, Microbial ecology, Dairy microbiology, Wine microbiology

Specific research areas

Biological nitrogen fixation, microbial ecology, microbial genetics, taxonomy, phylogeny of beneficial microorganisms

Techniques/methods

DNA extraction, PCR (genus/species level), PCR RFLP, RAPD, ERIC-PCR, BOX-PCR, REP-PCR, Multiplex PCR, PCR DGGE, Real time PCR, electrophoresis, phenotyping, microscopy

Equipment

System microscope, PCR, Real-Time PCR, DGGE apparatus, electrophoresys equipment, spectrofotometar, bioreactor, hybridization apparatus

Technology keywords

  • Biology/Biotechnology
  • Microbiology
  • Agriculture
  • Food Microbiology/Toxicology/Quality Control
  • Environment
  • Biodiversity

Services offered

  • Teaching and Training
  • Quality control
  • Preparation of environmental or energy related studies

Market sectors

  • Alternative Energy
  • Industrial Engineering
  • Support Services
  • Food & Drug Retailers
  • Food Producers
  • Pharmaceuticals & Biotechnology
  • Commodity Chemicals
  • Specialty Chemicals
  • Beverages

Short summary (English)

Scientific activities within the Department of Microbiology covers three main areas: soil microbiology, food microbiology and wine microbiology. One of the most important area of ​​the research is symbiotic nitrogen fixation and beneficial microbial communities in soil for the sustainable agricultural production. Special efforts are directed towards the studying of beneficial plant-microbe interactions as well as the biodiversity and characterisation of agricuturally important microbes. Important part of activities covers food microbiology in which polyphasic research is focused on identification and characterization of dominant indigenous microbial communities of traditional food products with the aim of their selection and further technological characterization. Area of Wine microbiology involves the identification, characterization and selection of indigenous wine yeasts from Croatian vineyards.

Short summary (Croatian)

Znanstvena aktivnost Zavoda za mikrobiologiju pokriva tri glavna područja: mikrobiologiju tla, mikrobiologiju hrane i mikrobiologiju vina. Jedno od značajnih područja mikrobiologije tla je istraživanje simbiozne fiksacije dušika te korisnih mikrobnih zajednica u tlu s ciljem održive poljoprivredne proizvodnje. Unutar tog područja značajno je istraživanje korisnih interakcija između biljaka i mikroorganizama, kao i karakterizacija, utvrđivanje bioraznolikosti mikroorganizama važnih za poljoprivrednu proizvodnju. Područje mikrobiologije hrane temelji se na polifaznim istraživanjima koja su usmjerena na utvrđivanje i karakterizaciju dominantnih autohtonih mikrobnih zajednica tradicijskih proizvoda s ciljem selekcije i daljnje tehnološke karakterizacije. Područje mikrobiologije vina uključuje identifikaciju, karakterizaciju i selekciju autohtonih vinskih kvasaca hrvatskih vinogorja.

Last update: 06.02.2013. 05:57:59

Kontaktirajte nas