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master's thesis
Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium
2024. urn:nbn:hr:109:630758
Putnik, Matea
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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Putnik, M. (2024). Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:630758

Putnik, Matea. "Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:630758

Putnik, Matea. "Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:630758

Putnik, M. (2024). 'Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:630758

Putnik M. Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:630758

M. Putnik, "Utjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:630758

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TitleUtjecaj kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium
Title (english)Effect of Potassium Sorbate, Natamycin and Thymol on Selected Species of Penicillium
AuthorMatea Putnik
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban (predsjednik povjerenstva)
Committee memberHrvoje Pavlović (član povjerenstva)
Committee memberMirela Lučan Čolić (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
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 country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Cilj rada bio je istražiti učinak kalijevog sorbata, natamicina i timola na odabrane vrste plijesni roda Penicillium: P. camemberti, P. nalgiovense i P. roqueforti. Konzervansima je određena minimalna inhibitorna (MIK) i fungicidna koncentracija (MFK) te inhibicija linearnog rasta kolonija plijesni na krumpirovom glukoznom agaru (PDA) i in situ uvjetima na ploškama sira Gouda. Od istraživanih plijesni, najotpornija vrsta je P. roqueforti, potom P. nalgiovense, a najmanje otporna (tj. inhibirana najnižim koncentracijama spojeva) je P. camemberti. S najnižim koncentracijama prema odabranim vrstama plijesni, natamicin je najučinkovitiji antifungalni spoj, a slijede ga timol i K-sorbat pri inhibiciji linearnog rasta kolonija plijesni na PDA i na ploškama sira Gouda.
Abstract (english)
The aim of the work was to investigate the effect of potassium sorbate, natamycin and thymol on selected species of molds of the genus Penicillium: P. camemberti, P. nalgiovense and P. roqueforti. The minimum inhibitory (MIC) and fungicidal concentration (MFK) and the inhibition of the linear growth of mold colonies on potato glucose agar (PDA) and in situ conditions on Gouda cheese slices were determined by preservatives. Of the investigated molds, the most resistant species was P. roqueforti, followed by P. nalgiovense, and the least resistant (i.e. inhibited by the lowest concentrations of compounds) was P. camemberti. With the lowest concentrations according to the selected mold species, natamycin was the most effective antifungal compound, followed by thymol and K-sorbate in inhibiting the linear growth of mold colonies on PDA and on Gouda cheese slices.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:630758
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-09-26 13:24:19