prikaz prve stranice dokumenta Antimikrobni agensi
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undergraduate thesis
Antimikrobni agensi
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:390043
Pleško, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Pleško, M. (2017). Antimikrobni agensi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:390043

Pleško, Matea. "Antimikrobni agensi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:390043

Pleško, Matea. "Antimikrobni agensi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:390043

Pleško, M. (2017). 'Antimikrobni agensi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:390043

Pleško M. Antimikrobni agensi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:390043

M. Pleško, "Antimikrobni agensi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:390043

Metadata
TitleAntimikrobni agensi
Title (english)Antimicrobial agents
AuthorMatea Pleško
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu opisano je djelovanje antimikrobnih agenasa i njihov utjecaj na okolinu te najčešće korišteni antimikrobni agensi. Antimikrobni agensi su opisani kao kemijski spojevi koji razaraju patogene mikroorganizme, pri tome ne oštećujući tkiva organizama. Zbog nekontrolirane upotrebe antibiotika, sve je veći broj bakterija koje su otporne na antimikrobne agense, pa se svakodnevno u farmaceutskoj industriji radi na otkrivanju novih antimikrobnih agenasa. Antimikrobni agensi imaju širok spektar primjene, njhova primjena nije nužno ograničena na medicinsku upotrebu, već je njihova upotreba sve više zastupljena u poljoprivredi. Inhibicija ili uništavanje mikroorganizama se provodi na nekoliko načina, od kojih ću istaknuti inhibiciju sinteze stanične stijenke, inhibiciju sinteze proteina, reverzibilno oštećenje citoplazmine membrane, inhibiciju sinteze nukleinskih kiselina i inhibiciju enzimskog djelovanja. Uništavanje mikroorganizama postiže se fizikalnim i kemijskim metodama koje su detaljnije opisane u radu.
Abstract (english)
In this work has been described antimicrobial agents activity and their impact on the environment and most commonly used antimicrobial agents. Antimicrobial agents has been described as chemical compounds which destroy pathogenic microorganisms, without damaging tissue to organisms. Because of the uncontrolled use of antibiotics, there is an increasing number of bacteria that are resistant to antimicrobial agents so every day pharmaceutical industry works on detecting new antimicrobial agents. Antimicrobial agents have wide range of applications, their use is not necessary limited on medical use, but their use is more and more represented in agriculture. Inhibition or destruction of microorganisms is carried out in several ways which I will point out inhibition of cell wall synthesis, protein synthesis inhibition, reversible cytoplasmic membrane damage, inhibition of nucleic acid synthesis and inhibition of enzymatic activity. Destruction of microorganisms is achieved physical and chemical methods which are described more detail in this work.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:390043
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-15 12:29:30