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master's thesis
Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:135033
Oreški, Mario
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Oreški, M. (2014). Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:135033

Oreški, Mario. "Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:135033

Oreški, Mario. "Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:135033

Oreški, M. (2014). 'Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:135033

Oreški M. Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:135033

M. Oreški, "Antimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:135033

Metadata
TitleAntimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste
Title (english)Antimicrobial effect of chestnut and linded money on selected Gram positive bacteria
AuthorMario Oreški
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberDajana Gašo-Sokač
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Osijek
Defense date and country2014-01-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
U radu je ispitan antibakterijski učinak meda kestena i lipe na odabrane gram pozitivne bakterije: Staphylococcus aureus, Listeria monocytogenes i Enterococcus faecalis. Istražen je anibakterijski učinak otopina meda koncentracija 20, 30, 45 i 60 %. Pripremljene otopine meda su zagrijane na 60 °C 30 minuta, 80 °C 10 minuta i 100 °C 5 minuta te im je određen antibakterijski učinak i izmjeren aktivitet vode. Najosjetljivija bakterijska vrsta je Staphylococcus, potom slijede Listeria monocytogenes i, najotporniji Enterococcus faecalis. Zagrijavanje otopina kestenovog meda ne utječe na njegov antibakterijski potencijal, dok se isti učinak meda lipe smanjuje. Inhibicija otopinama meda ovisi o primijenjenoj koncentraciji meda, što je veća koncentracija zone inhibicije su veće. Aktivitet otopina meda mijenja se zagrijavanjem. Više temperature uzrokuju veće smanjenje aktiviteta vode.
Abstract (english)
Antibacterial effect of chestnut and linden honey on selected Gram positive bactera: Staphylococcus aureus, Listeria monocytogenes and Enterococcus faecalis was determined. Antibacterial effect of 20, 30, 45 and 60 % of honey solutions was tested. Honey solutions were heated at 60 °C 30 minutes, 80 °C 10 minutes and 100 °C 5 minutes and antibacterial effect, as well as water activity were measured. The most susceptible bacteria to inhibition by honey solutions was Staphylococcus aureus, followed by Listeria monocytogenes and, the most resistant, Enterococcus faecalis. Heating of chestnut honey has no effect on its antibacterial potential, while in linden honey this effect was reduced by heating. Inhibitory effect of honey solutions is dependent on its concentration; higher concentration produces higher inhibition of tested bacteria. Waser activity of honey solutions is changed by heating. Higher temperature reduces the water activity value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:135033
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-12 08:00:43