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undergraduate thesis
Utjecaj hladne plazme na stvaranje biofilma
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:084771
Magdić, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

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Magdić, V. (2017). Utjecaj hladne plazme na stvaranje biofilma (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:084771

Magdić, Valentina. "Utjecaj hladne plazme na stvaranje biofilma." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:084771

Magdić, Valentina. "Utjecaj hladne plazme na stvaranje biofilma." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:084771

Magdić, V. (2017). 'Utjecaj hladne plazme na stvaranje biofilma', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:084771

Magdić V. Utjecaj hladne plazme na stvaranje biofilma [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:084771

V. Magdić, "Utjecaj hladne plazme na stvaranje biofilma", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:084771

Metadata
TitleUtjecaj hladne plazme na stvaranje biofilma
Title (english)The effect of cold plasma tretament on the formation of biofilm
AuthorValentina Magdić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2017-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi učinak hladne plazme na stvaranje biofilma i inaktivaciju bakterijskih stanica Listeria innocua ATCC 33091. Uzorci su tretirani uz tri nezavisne varijable – frekvencija (60, 90, 120 Hz), vrijeme tretiranja (5 i 10 min) te polaritet (+/-). Eksperiment je proveden s dva tipa hladne plazme, a to su plazma generirana u mjehurićima te tekućinska plazma bez miješanja. Potpuna inaktivacija postignuta je pri frekvenciji (90 Hz) te najduljem vremenskom tretmanu (10 min) pri pozitivnom polaritetu plazme generirane u mjehurićima (6.20 log10 CFU/mL). Najbolji učinak s obzirom na stvaranje biofilma je također postignut najduljim tretiranjem (10 min) uz najvišu frekvenciju (120 Hz) pri pozitivnom polaritetu plazme generirane u mjehurićima (90.16%). Statističkom obradom utvrđena je statistička značajnost (p<0.05) frekvencije te kombinacija frekvencije i polariteta na stvaranje biofilma. Za razliku od toga, promatranjem stope redukcije nije utvrđen niti jedan čimbenik koji bi statistički značajno utjecao (p>0.05).
Abstract (english)
The aim of this study is to determine the effect of cold plasma on formation of biofilm and inactivation rate of Listeria innocua ATCC 33091. The samples were treated using three independent variables – frequency (60, 90, 120 Hz), time (5 and 10 mins) and polarity (+/-). The experiment was conducted with two types of cold plasma: plasma generated in the bubbles and liquid plasma without stirring. Complete inactivation was achieved at the frequency value of 90 Hz and the longest treatment time (10 min) at the positive polarity of plasma generated in the bubbles (6.20 log10 CFU/mL). The best effect on biofilm formation is also at the longest time of treating (10 mins) with the highest frequency (120 Hz) and the positive polarity of plasma generated in the bubbles (90.16 %). Statistical analysis determined the statistical significance (p<0.05) of frequency and a combination of frequency and polarity on the formation of biofilm. None of the factors had a statistically significant effects on the reduction rate (p>0.05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:084771
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 conditionsOpen access
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Created on2017-06-13 06:47:50