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master's thesis
Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:358923
Lačanin, Ines
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

Lačanin, I. (2012). Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:358923

Lačanin, Ines. "Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:358923

Lačanin, Ines. "Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:358923

Lačanin, I. (2012). 'Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:358923

Lačanin I. Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:358923

I. Lačanin, "Antifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:358923

Metadata
TitleAntifungalni učinak eteričnih ulja češnjaka na plijesni roda Aspergillus
Title (english)Antifungal effect of garlic oil on species of Aspergillus genera
AuthorInes Lačanin
MentorHrvoje Pavlović (mentor)
Committee memberSpomenka Kovač
Committee memberHrvoje Pavlović
Committee memberNatalija Velić
Committee memberDajana Gašo-Sokač
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 country2012-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Eterična ulja su složene smjese različitih spojeva koji se dobivaju iz biljnog materijala različitim postupcima. Posjeduju antibakterijska, antifungalna, antivirusna, insekticidna i druga svojstva. Zbog svog antimikrobnog učinka, mogu se koristiti kao alternativan način konzerviranja namirnica, pri čemu im produžuju trajnost i doprinose senzorskim svojstvima iste. Zadatak rada bio je ispitati antifungalni učinak eteričnog ulja kineskog češnjaka (Allium tuberosum) i dialil – trisulfida na dvije vrste plijesni: Aspergillus flavus (soj 3.2758 i 3.4408) i A. oryzae. Najotpornija plijesan na djelovanje ulja češnjaka je soj A. flavus 3.4408 (minimalna fungicidna koncentracija ulja 1000 ppm), dok su soj A. flavus 3.2758 i A. oryzae inaktivirani pri 500 ppm. Dialil – trisulfid je za sve ispitane vrste djelovao fungicidno pri koncentraciji od 500 ppm. Germinacija spora plijesni i linearni rast kolonije su ovisne o primijenjenoj koncentraciji. Pri nižem aktivitetu vode (0,95) snažniji je antifungalni učinak ispitanog ulja češnjaka.
Abstract (english)
Essential oils are complex mixtures of different compounds obtained from plants by different extraction procedures. Many different essential oils have antibacterial, antifungal, virucidal, insecticidal and other effects. In respect to their antimicrobial effect they can be used as an alternative preservatives in food industry, extending shelf life and sensory attributes of processed food. Main objective of this thesis was to asses antifungal effect of Chinese garlic (Allium tuberosum) essential oil and diallil – trisulfide on two species of Aspergillus genera: A. flavus (strains 3.2758 and 3.4408) and A. oryzae. The most resistant specie was A. flavus 3.4408 (minimal fungicidal concentration 1000 ppm) while A. flavus 3.2758 and A. oryzae were inactivated at 500 pp. All tested species were inactivated by diallil – trisulfide at 500 ppm. Spore germination and inhibition of linear colony growth are concentration dependent. At lower water activity applied (0,95) , antifungal effect of Chinese garlic is more pronounced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:358923
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 13:51:34