prikaz prve stranice dokumenta Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje
  Download
PDF 825.04 KB
undergraduate thesis
Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:834179
Rončević, Klara
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

Rončević, K. (2023). Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:834179

Rončević, Klara. "Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:834179

Rončević, Klara. "Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:834179

Rončević, K. (2023). 'Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:834179

Rončević K. Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:834179

K. Rončević, "Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:834179

Metadata
TitleAntimikrobna aktivnost ekstrakata cvijeta industrijske konoplje
Title (english)Antimicrobial activity of industrial hemp inflorescence extracts
AuthorKlara Rončević
MentorKarla Hanousek Čiča (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Istraživanja industrijske konoplje, Cannabis sativa, navode sposobnost antimikrobnog djelovanja ekstrakata ove biljke posebice na gram-pozitivne bakterije, uključujući multirezistentne patogene. U ovome je radu uspoređena antimikrobna aktivnost triju ekstrakata cvijeta industrijske konoplje koji su dobiveni različitim metodama ekstrakcije: klasičnom, mikrovalnom i ultrazvučnom. Ekstrakti su pripremljeni u karboksiliranom i dekarboksiliranom obliku u koncentracijama do 10 mg/mL. Ispitivanje je provedeno na gram-pozitivnim i gram-negativnim bakterijama, bakterijama mliječne kiseline i kvascima. Antimikrobna aktivnost određena je primjenom standardne disk difuzijske metode, dok je minimalna inhibitorna koncentracija (MIK) određena pomoću resazurin boje. Osjetljivima su se pokazale jedino gram-pozitivne bakterije s većom osjetljivošću na karboksilirane uzorke u usporedbi s dekarboksiliranima. Najniže MIK, 0,0156 mg/mL za Staphylococcus aureus i 0,25 mg/mL za Bacillus subtilis, zabilježene su za ekstrakte dobivene ultrazvučnom ekstrakcijom. Suprotno tome, gram-negativne bakterije (Escherichia coli, Pseudomonas aeruginosa i Salmonella typhimurium) te bakterije mliječne kiseline i kvasci nisu pokazali osjetljivost na testirane ekstrakte.
Abstract (english)
Studies of industrial hemp (Cannabis sativa) have confirmed antimicrobial efficacy of its’ extracts, especially on Gram-positive bacteria, including multidrug-resistant pathogens. This study was conducted to compare antimicrobial activity of three different samples obtained from the same hemp inflorescence extracted using traditional, microwave and ultrasound assisted extraction. Extracts were used in carboxylated and decarboxylated form in concentrations up to 10 mg/mL. Antimicrobial activity was tested on gram-positive and gram-negative bacteria, lactic acid bacteria and yeast. The antimicrobial effect was evaluated using the standard disc-diffusion method, while minimum inhibitory concentration (MIC) was determined using resazurin colorimetry. Only Gram-positive bacteria have shown sensitivity to all extracts, with a higher sensitivity to carboxylated extracts compared to the decarboxylated extracts. Lowest MIC, 0.0156 mg/mL for Staphylococcus aureus and 0.25 mg/mL for Bacillus subtilis was exhibited by the ultrasound assisted extracts. Conversely, no discernible indications of inhibition were observed within Gram-negative bacteria (E. coli, P. aeruginosa and S. typhimurium), lactic acid bacteria and yeast.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:834179
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 on2024-04-29 08:33:32