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undergraduate thesis
Utjecaj različitih eteričnih ulja na rast odabranih plijesni
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:957103
Želehovski, Kristina
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

Želehovski, K. (2010). Utjecaj različitih eteričnih ulja na rast odabranih plijesni (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:957103

Želehovski, Kristina. "Utjecaj različitih eteričnih ulja na rast odabranih plijesni." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:957103

Želehovski, Kristina. "Utjecaj različitih eteričnih ulja na rast odabranih plijesni." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:957103

Želehovski, K. (2010). 'Utjecaj različitih eteričnih ulja na rast odabranih plijesni', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:957103

Želehovski K. Utjecaj različitih eteričnih ulja na rast odabranih plijesni [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:957103

K. Želehovski, "Utjecaj različitih eteričnih ulja na rast odabranih plijesni", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:957103

Metadata
TitleUtjecaj različitih eteričnih ulja na rast odabranih plijesni
Title (english)The effect of selected essential oils on the growth of chosen moulds
AuthorKristina Želehovski
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 su sastavni dio aromatskih i ljekovitih biljaka. Koriste se u farmaceutskoj, prehrambenoj i kozmetičkoj industriji te alternativnoj medicini za masaže, inhalacije i kupke. Zahvaljujući svom složenom kemijskom sastavu, eterična ulja posjeduju antifungalni, antivirusni, antibakterijski, antiparazitski i insekticidni učinak. U ovom radu provedena su istraživanja djelovanja različitih koncentracija odabranih eteričnih ulja (ružmarinova ulja, ulja kadulje, ulja lavande i cimetova ulja) na rast čistih kultura plijesni Penicillium expansum, Aspergillus flavus, Aspergillus ochraceus, Aspergillus niger i mješovitu kulturu plijesni. Inhibicija rasta odabranih plijesni djelovanjem različitih 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 plijesni. Vrlo dobar antimikrobni učinak na istraživane plijesni imaju eterična ulja ružmarina, lavande i cimeta, dok na djelovanje ulja kadulje plijesni pokazuju određenu otpornost.
Abstract (english)
Essential oils are structual part of aromatic and medicinal plants. They are used in cosmetic, pharmaceutic and food industry and in alternative medicine for massages, inhalations and baths. Thanks to complex chemical composition, essential oils have antifungal, antiviral, antibacterial, antiparasitic and insecticidial effects. In this work, a research was made on agency of different concentracions of selected essential oils (rosemary oil, sage oil, lavander oil and cinnamon oil) on growth of pure culture of moulds Penicillium expansum, Aspergillus flavus, Aspergillus ochraceus, Aspergillus niger and on mixed culture of mould. Inhibition of growth on the chosen moulds which was effected by different essential oils was 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 determined their antimicrobal effect. All tested essential oils inhibit the growth of moulds. Very good antimicrobal effect on explored moulds have essential oils of rosemary, lavander and cinnamon, while moulds show resistance to the effect of the essential oil of sage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:957103
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 13:36:42