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undergraduate thesis
Utjecaj različitih eteričnih ulja na rast odabranih kvasaca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:951827
Tintor, Jovana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Tintor, J. (2010). Utjecaj različitih eteričnih ulja na rast odabranih kvasaca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:951827

Tintor, Jovana. "Utjecaj različitih eteričnih ulja na rast odabranih kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:951827

Tintor, Jovana. "Utjecaj različitih eteričnih ulja na rast odabranih kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:951827

Tintor, J. (2010). 'Utjecaj različitih eteričnih ulja na rast odabranih kvasaca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:951827

Tintor J. Utjecaj različitih eteričnih ulja na rast odabranih kvasaca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:951827

J. Tintor, "Utjecaj različitih eteričnih ulja na rast odabranih kvasaca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:951827

Metadata
TitleUtjecaj različitih eteričnih ulja na rast odabranih kvasaca
Title (english)The effect of selected essential oils on the growth of chosen yeasts
AuthorJovana Tintor
MentorFrane Delaš (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Eterična ulja sastoje se od velikog broja različitih spojeva, zahvaljujući kojima posjeduju antibakterijska, antifungalna, antivirusna, antiparazitska svojstva, te insekticidni učinak.Antimikrobni učinak koji posjeduju eterična ulja može se primijeniti u različitim industrijama, kao što je prehrambena, kozmetička, farmaceutska, te u alternativnoj medicini i prirodnim terapijama.Istraživanja provedena u ovom radu napravljena su u prisutnosti različitih koncentracija različitih eteričnih ulja: ružmarinovog ulja, ulja kadulje, ulja lavande i cimetovog ulja na kvasce: Saccharomyces cerevisiae, Candida lipolytica, Candida utilis, Hansenula anomala i mješovitu kulturu kvasca.Inhibicija rasta odabranih kvasaca djelovanjem različitih odabranih eteričnih ulja istraživana je disk-difuzijskom metodom, mjerenjem promjera zona inhibicije na čvrstoj hranjivoj podlozi u Petrijevoj zdjelici, te je na osnovi dobivenih rezultata istraživanja donesen zaključak o njihovom antimikrobnom djelovanju.Istraživana eterična ulja inhibirala su rast kvasaca. Vrlo dobar antimikrobni učinak na istraživane kvasce imaju eterična ulja ružmarina i kadulje, dok isti na djelovanje ulja lavande i cimeta kvasci pokazuju određenu otpornost.
Abstract (english)
Essential oils are consisted of many compounds that have antifungal, antiviral, antibacterial, antiparasitic and insecticidial effects.The antimicrobial effect of essential oils are used in many industries such as food industry, cosmetics, pharmaceutics, alternative medicine and natural therapy.Studies were made using different concentrations and different essential oils: rosemary oil, sage oil, lavander oil and cinnamon oil on yeasts: Saccharomyces cerevisiae, Candida lipolytica, Candida utilis, Hansenula anomala and mixed culture.Grown inhibition of chosen yeasts effected by different essential oils is explored with disc-diffusion method by measuring the diameter of the zone of inhibition in Petri dish, and with the results of the experiments we determine their antimicrobal effect.All tested essential oils inhibit the growth of yeasts. Very good antimicrobal effect on explored yeasts have essential oils of rosemary and sage, while yeasts show resistance to the effect of the essential oils of lavander and cinnamon.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:951827
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
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Created on2017-06-07 11:40:04