master's thesis
Influence of benzoate and sorbate on growth of selected fungi of Penicillium genera

Jelena Šego (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleUtjecaj benzoata i sorbata na rast odabranih vrsta plijesni roda Penicillium
AuthorJelena Šego
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Zadatak rada bio je ispitati antifungalni učinak Na-benzoata i K-sorbata na odabrane vrste plijesni: Penicillium aurantiogriseum, P. expansum i P. italicum pri različitim pH vrijednostima. Natrijev benzoat je konzervans koji se najviše koristi u proizvodnji gaziranih pića, voćnih sokova, marmelada, ukiseljenog povrća, kiselih krastavaca i začina gdje je, zbog niske pH vrijednosti, moguć rast plijesni. Kalijev sorbat se primarno koristi kao konzervans u proizvodnji hrane i pića. Djeluje inhibitorno na rast plijesni i kvasaca u mnogim namirnicama kao što su sir, vino, jogurt, bezalkoholna pića, pekarski proizvodi, itd. Prema dosadašnjim rezultatima eksperimenta, utvrđeno je kako se snižavanjem pH vrijednosti i antifungalni učinak spojeva povećava. Oba spoja su podjednako učinkovita na odabrane vrste plijesni, ali snižavanje pH s 4,4 na 4,16 pojačava učinak K-sorbata. Ispitana je inhibicija linearnog rasta kolonija plijesni pri koncentracijama od 50, 100 i 200 ppm Na-benzoata i K-sorbata pri pH vrijednosti 4,4 i 4,16. K-sorbat učinkovitije inhibira linearni rast kolonije u usporedbi s Nabenzoatom.
Keywordsfungi Na - benzoate K - sorbate antifungal activity Penicillium pH
Parallel title (English)Influence of benzoate and sorbate on growth of selected fungi of Penicillium genera
Committee MembersDajana Gašo-Sokač
Hrvoje Pavlović
Natalija Velić
Lidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-04-21
Parallel abstract (English)
The aim of the study was to test antifungal activity of sodium benzoate and potassium sorbate on selected fungal species: Penicillium aurantiogriseum, P. expansum and P. italicum at various pH. Sodium benzoate is a preservative most widely used in carbonated drinks, fruit juices, jams, conserved vegetables, pickles and condiments where, at acidic environment, inhibits fungal growth. Potassium sorbate is primary used as a food preservative. It inhibits molds and yeasts in many food products, such as cheese, wine, yogurt, soft drinks and baked goods. Experimental results suggest increased antifungal activity of tested compounds at lower pH values. Both compounds inhibit fungi at similar concentrations, although lower pH (4.16) enhances inhibitory effect of K-sorbate. Linear inhibition of fungal growth at 50, 100 and 200 ppm of Na-benzoate and K-sorbate at pH 4.4 and 4.16 was tested. Stronger inhibitory potential of K-sorbate in linear colony growth was observed, compared to effect of Na-benzoate
Parallel keywords (Croatian)plijesni Na - benzoat K - sorbat antifungalni učinak Penicillium pH vrijednost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:032460
CommitterSanda Hasenay