prikaz prve stranice dokumenta Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba
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master's thesis
Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:113763
Happ, Marina
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

Happ, M. (2009). Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:113763

Happ, Marina. "Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:113763

Happ, Marina. "Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:113763

Happ, M. (2009). 'Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:113763

Happ M. Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:113763

M. Happ, "Antibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:113763

Metadata
TitleAntibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba
Title (english)Antibacterial effect of essential oils from Allium tuberosum and Litsea cubeba
AuthorMarina Happ
MentorHrvoje Pavlović (mentor)
Committee memberSpomenka Kovač
MBZ: 76076
Committee memberHrvoje Pavlović
Committee memberDajana Gašo-Sokač
MBZ: 231541
Committee memberNela Nedić Tiban
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 country2009-11-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Eterična ulja su aromatične tekućine iz biljnog materijala koje posjeduju više ili manje izražen antimikrobni učinak. Budući je, u posljednje vrijeme, povećano zanimanje za proizvodnju namirnica bez sintetičkih aditiva, jedna od mogućnosti u proizvodnji mikrobiološki sigurnih namirnica je dodatak eteričnih ulja kao antibakterijskih i antifungalnih aditiva. Cilj ovog rada je istražiti antibakterijski učinak kineskih eteričnih ulja Allium tuberosum (kineski češnjak) i Litsea cubeba (May Chang) protiv, za prehrambenu industriju značajnih, gram-pozitivnih i gram-negativnih bakterija. Ispitane su gramnegativne bakterije: Escherichia coli, Salmonella enteritidis i Yersinia enterocolitica i gram-pozitivne Enterococcus faecalis, Listeria monocytogenes i Staphylococcus aureus. Eterična ulja A. tuberosum i L. cubeba su nabavljena od kineskog proizvođača. Antibakterijski učinak eteričnih ulja ispitan je metodom tekućih podloga pri čemu je određena minimalna inhibitorna (MIK) i baktericidna koncentracija (MBK) ispitanih eteričnih ulja. Minimalna baktericidna koncentracija ulja L. cubeba na S. aureus i Y. enterocolitica utvrđena je pri 125 ppm, dok je 8 puta veća koncentracija djelovala baktericidno na S. enteritidis. Minimalna inhibitorna koncentracije je primijećena jedino kod L. monocytogenes (125 ppm). U usporedbi eteričnog ulja L. cubeba i A. tuberosum, ulje kineskog češnjaka je izrazitije inhibiralo gram-pozitivne bakterije (MBK od 50 ppm za L. monocytogenes i S. aureus te 62,5 ppm za E. faecalis). E. coli i S. enteritidis su u potpunosti inhibirane pri 4000 te 2000 ppm, dok je Y. enterocolitica u većoj mjeri osjetljiva (125 ppm) na ulje češnjaka. Antibakterijski učinak etericnih ulja L. cubeba i A. tuberosum je izraženiji prema gram-pozitivnim bakterijama Eterična ulja mogu se koristiti kao antimikrobni dodatci za smanjenje ili potpunu inhibiciju rasta pojedinih patogenih mikroorganizama u namirnicama.
Abstract (english)
Essential oils are aromatic oily liquids obtained from plant material, some of them show evidence of potent antimicrobial effect. Since there is recent enhancement of interest in food additive avoidance, one of the possibility of producing safe food is usage of essential oils as antibacterial additives. The aim of this investigation is to study antibacterial effect of Chinese essential oils of Allium tuberosum (Chinese chives) and Litsea cubeba (May Chang) against important Gram negative and Gram positive food-borne bacteria. Essential oils of Litsea cubeba and Allium tuberosum were obtained from Chinese manufacture company. Six important food-borne bacteria were used in this study: Gram negative Escherichia coli, Salmonella enteritidis and Yersinia enterocolitica and Gram positive Enterococcus faecalis, Listeria monocytogenes and Staphylococcus aureus. Antibacterial effect was evaluated by broth dilution method and minimal inhibitory (MIC) and minimal bactericidal (MBC) concentration were observed. The most effective MBC of L. cubeba exhibited to S. aureus and Y. enterocolitica (125 ppm) while to S. enteritidis highest value of MBC concentration was observed (1000 ppm). MIC concentration was observed only to L. monocytogenes (125 ppm). Compared to L. cubeba, essential oil of A. tuberosum was more effective, especially to Gram positive bacteria (MBC concentration was 50 ppm to L. monocytogenes and S. aureus and 62.5 ppm to E. faecalis). E. coli and S. enteritidis were completely inhibited by 4000 and 2000 ppm respectively, while Y. enterocolitica was more susceptible (125 ppm) to A. tuberosum essential oil. Antibacterial effect of essential oils of L. cubeba and A. tuberosum was more potent to Gram positive bacteria. Essential oils may be useful antimicrobial supplements to reduce or eliminate growth of certain pathogens in food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:113763
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-13 10:15:59