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undergraduate thesis
Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:359507
Hrupački, Matea
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

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Hrupački, M. (2023). Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:359507

Hrupački, Matea. "Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:359507

Hrupački, Matea. "Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:359507

Hrupački, M. (2023). 'Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:359507

Hrupački M. Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:359507

M. Hrupački, "Mikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:359507

Metadata
TitleMikrobiološka analiza i određivanje antimikrobne aktivnosti različitih vrsta meda
Title (english)Microbiological analysis and determination of antimicrobial properties of different types of honey
AuthorMatea Hrupački
MentorŽeljko Jakopović (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 country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je prirodna slatka tvar koju proizvode pčele medarice iz cvjetnog nektara. Od davnina je zastupljen u ljudskoj prehrani kao zaslađivač te u liječenju raznih bolesti zahvaljujući svojim antiseptičkim i antimikrobnim svojstvima. U sklopu ovog rada ispitana je mikrobiološka ispravnost 5 vrsta medova, antimikrobna aktivnost njihovih vodenih otopina prema Staphylococcus aureus, Escherichia coli, Candida albicans i Saccharomyces cerevisiae te minimalna inhibitorna koncentracija. Dobiveni rezultati su pokazali kako su svi uzorci meda, osim lipinog, mikrobiološki ispravni i odgovaraju zahtjevima Pravilnika. Svi su medovi u 100 %-tnoj koncentraciji pokazali antimikrobno djelovanje prema ispitanim bakterijama, dok je ova aktivnost izostala prema kvascima. Minimalne inhibitorne koncentracije cvijetnog meda prema S. aureus i E. coli postignute su primjenom 90 %-tne, odnosno 80 %-tne vodene otopine, dok su 10 %-tne vodene otopine medljikovca i meda od suncokreta inhibitorno djelovali prema S. aureus. S druge strane, vodene otopine meda od kestena i lipe nisu pokazale inhibicijski učinak prema testiranim mikroorganizmima.
Abstract (english)
Honey is a natural sweet substance produced by honeybees from flower nectar. It has a long history in human nutrition as the sweetener and in the treatment of various diseases with its antiseptic and antimicrobial properties. As part of this research, the microbiological quality of five types of honey according to the prescribed regulations for foodstuffs, the antimicrobial activity of their solutions against Staphyloccocus aureus, Escherichia coli, Candida albicans and Saccharomyces cerevisiae and the minimum inhibitory concentration were examined. The obtained results showed that all samples of honey, except linden honey, are microbiologically acceptable and comply with the requirements of the prescribed regulations for foodstuffs. All honeys in 100 % concentration show antimicrobial activity against tested microorganisms, although it was not detected against yeasts. The minimum inhibitory concentrations of flower honey against S. aureus and E. coli are 90 % and 80 % aqueous solutions, respectively, while 10 % aqueous solutions of honeydew and sunflower honey are inhibitory against S. aureus. On the other hand, aqueous solutions of chestnut and linden honey did not show inhibitory effects on the tested microorganisms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:359507
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-24 08:49:52