prikaz prve stranice dokumenta Antimikrobna svojstva macerata imele
  Download
PDF 935.42 KB
undergraduate thesis
Antimikrobna svojstva macerata imele
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:647207
Bingula, Paulina Sara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

Cite this document

Bingula, P. S. (2021). Antimikrobna svojstva macerata imele (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:647207

Bingula, Paulina Sara. "Antimikrobna svojstva macerata imele." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:647207

Bingula, Paulina Sara. "Antimikrobna svojstva macerata imele." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:647207

Bingula, P. S. (2021). 'Antimikrobna svojstva macerata imele', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:647207

Bingula PS. Antimikrobna svojstva macerata imele [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:647207

P. S. Bingula, "Antimikrobna svojstva macerata imele", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:647207

Metadata
TitleAntimikrobna svojstva macerata imele
Title (english)Application of infrared spectroscopy in biotechnology and biomedicine
AuthorPaulina Sara Bingula
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2021-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Imela je biljka koja se već godinama u narodnoj medicini smatra iznimno zdravom te se koristi protiv mnogih zdravstvenih tegoba. Od imele se pravi poznata Istarska rakija Biska koja se od davnina smatra vrlo ljekovitom. Kako bi se utvrdila antimikrobna aktivnost imele, analizirani su uzorci macerata imele u 25 %, 40 %, 55 % i 70 %-tnom etanolu. Ispitivanje je također provedeno na uzorcima čistog alkohola istog postotka kao i macerati te na četiri komercijalna uzorka Biske. Uzorci su ispitivani na Gram pozitivnim i Gram negativnim bakterijama, bakterijama mliječne kiseline te na kvascima. Svakom mikroorganizmu su određene zone inhibicije za svaki uzorak macerata i Biske te za čistu etanolnu bazu. Najveću zonu inhibicije pokazao je macerat imele u 55 %-tnom etanolu prema Gram negativnoj bakteriji Salmonella thyphimurium. Uzorci Biske su najveći utjecaj pokazali na Gram pozitivnu bakteriju Bacillus subtilis.
Abstract (english)
Mistletoe is a plant to which many health benefits are traditionally attributed, which is why it has been used for years in folk medicine to combat various diseases. In Croatia, it is the main ingredient of the popular Istrian brandy Biska, which is known for its exceptional healing properties. The aim of this study is to determine the antimicrobial activity of mistletoe by analyzing samples obtained by macerating mistletoe in solutions of 25%, 40%, 55% and 70% ethanol. The analysis also included samples of pure alcohol at the same percentage as the macerates and four commercial Biska samples. All samples were analyzed for Gram positive and Gram negative bacteria, lactic acid bacteria and yeasts. Each microorganism had to be observed according to its zones of inhibition in each of the three types of samples - mistletoe macerates, Biska and pure ethanol. Ultimately, the study showed that the largest zone of inhibition belonged to the 55% ethanol macerate against Gram-negative Salmonella typhimurium. In addition, the Biska samples were found to have the most significant effect on Gram positive Bacillus subtilis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:647207
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-23 12:10:55