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master's thesis
Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus
2014. urn:nbn:hr:109:101717
Knezović, Mirna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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Knezović, M. (2014). Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta 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:109:101717

Knezović, Mirna. "Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:101717

Knezović, Mirna. "Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:101717

Knezović, M. (2014). 'Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:101717

Knezović M. Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:101717

M. Knezović, "Utjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:101717

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Metadata
TitleUtjecaj aktiviteta vode, temperature i timola na rast odabranih vrsta plijesni roda Aspergillus
Title (english)Impact of water activity, temperature and thymol on selected Aspegillus species growth
AuthorMirna Knezović
MentorHrvoje Pavlović (mentor)
Committee memberDajana Gašo-Sokač
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberSpomenka Kovač
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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Istražen je učinak temperature, timola i aktiviteta na odabrane vrste plijesni roda Aspergillus: A. carbonarius, A. flavus i A. parasiticus. Rast plijesni je istražen na krmivu SKDN koje je sterilizirano ϒ– zračenjem čiji je aktivitet vode prilagođen zamjenom vode glicerolom na 0,90; 0,93; 0,95 i 0,97. Inkubacija plijesni je trajala 30 dana, pri 18 i 25 °C. Inhibitorni učinak timola je istražen u tri koncentracije: od 62,5 do 1500 ppm u ovisnosti o aktivitetu vode. Rast kolonije plijesni je praćen mjerenjem promjera kolonije (u mm) svaki drugi dan inkubacije. Niža temperatura od 18 °C najsnažnije usporava rast svih odabranih plijesni, posebno vrstu A. flavus čiji je rast u potpunosti inhibiran pri najnižem aktivitetu vode (0,90). Pri višoj temperaturi, rast plijesni ovisi o aktivitetu vode i koncentraciji timola, pri čemu veće koncentracije snažnije inhibiraju rast odabranih vrsta plijesni.
Abstract (english)
The effect of temperature, thymol and water activity was determined to selected Aspergillus species: A. carbonarius, A. flavus and A. parasiticus. The growth of fungi was assessed on forage SKDN that sterilized by ϒ –radiation which water activity level was reduced by glycerol addition to 0.90; 0.93; 0.95 and 0.97. Incubation lasted for 30 days at 18 and 25 °C. Thymol was added into growth media in three different concentrations raging from 62,5 to 1500 ppm, depending on water activity level. Colony growth was measured every other day measuring it`s diameter in mm. Lower incubation temperature (18 °C) had the most inhibitory effect to growth of tested species, specially to A. flavus (complete growth inhibition at lowest water activity level of 0.90). At higher temperature (25 °C) fungal growth is dependent on water activity and thymol concentration. Higher thymol concentrations applied had the most potent inhibitory effect to selected fungal species growth.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:101717
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 conditionsOpen access
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Created on2015-09-25 12:05:04