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master's thesis
Primjena hladne plazme na inaktivaciju Escherichia coli MG1655
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:037704
Vukoje, Ivona
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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Vukoje, I. (2016). Primjena hladne plazme na inaktivaciju Escherichia coli MG1655 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:037704

Vukoje, Ivona. "Primjena hladne plazme na inaktivaciju Escherichia coli MG1655." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:037704

Vukoje, Ivona. "Primjena hladne plazme na inaktivaciju Escherichia coli MG1655." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:037704

Vukoje, I. (2016). 'Primjena hladne plazme na inaktivaciju Escherichia coli MG1655', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:037704

Vukoje I. Primjena hladne plazme na inaktivaciju Escherichia coli MG1655 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:037704

I. Vukoje, "Primjena hladne plazme na inaktivaciju Escherichia coli MG1655", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:037704

Metadata
TitlePrimjena hladne plazme na inaktivaciju Escherichia coli MG1655
Title (english)Application of cold plasma on inactivation of Escherichia coli MG1655
AuthorIvona Vukoje
MentorZoran Herceg (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2016-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti inaktivacijski učinak hladne plazme generirane u plinskoj fazi na čistu kulturu Escherichia coli MG1655 te oksidacijski stres na stanice E. coli nakon provedenog tretmana hladnom plazmom. Parametri koji su se promatrali bili su vrijeme izloženosti (5 i 10 min), frekvencija (60, 90 i 120 Hz), plin (zrak i argon), polaritet (+ i -) i električna provodljivost (100 i 800 μScm-1). Broj stanica izražen kao log CFUmL-1 određivan je prije i nakon tretiranja. Na tretiranim uzorcima određivano je stvaranje slobodnih radikala (H2O2), rekuperacija stanica, promjena temperature, stvaranje biofilma te istjecanje staničnog sadržaja pri valnim duljinama od 260 i 280 nm. Učinci pet varijabli i njihovih kombinacija na inaktivaciju Escherichie coli MG1655 su statistički analizirani metodom odzivne površine (RSM). Rezultati su pokazali bolju inaktivaciju i manju revitalizaciju primjenom argona i dužeg vremena tretiranja. Bolja inaktivacija je postignuta uz električnu provodljivost 100 μScm-1, ali je kod svih tretiranih uzoraka došlo do rekuperacije stanica nakon 18 h inkubacije pri 30 °C.
Abstract (english)
The aim of this study was to investigate the effect of cold plasma generated in gas phase on inactivation of Escherichia coli MG1655 and to determine the oxidative stress of cells after the treatment. The processing parameters were exposure time (5 and 10 min), frequency (60, 90 and 120 Hz), gas (air or argon), polarity (+ or -) and electrical conductivity (100 μScm-1 and 800 μScm-1). The number of cells expressed as log CFUmL-1 was determined before and after treatment. In treated samples forming of free radicals (H2O2), recuperation of cells, change of temperature, biofilm assay and leakage of cells macromolecules on wave lenghts of 260 and 280 nm was determined. The effects of five variables and their combinations on inactivation of Escherichia coli MG1655 were statistically analyzed through response surface methodology (RSM). The results showed better inactivation and reduced recuperation with applied argon, and longer exposure time with the electrical conductivity of 100 μScm-1. After the treatment and incubation for 18 h at 30 °C all samples were recuperated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:037704
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-27 08:35:26