master's thesis
Antibacterial effect of chestnut and linden honey on selected Gram negative bacteria

Blanka Balicki (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Metadata
TitleAntibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste
AuthorBlanka Balicki
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Ispitan je antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterije: Escherichia coli, Salmonella agona, S. enteritidis, S. infantis i Yersinia enterocolitica. Ispitane su koncentracije meda od 20, 30, 45 i 60 %. Pored toga, otopine meda su termički tretirane 30 minuta na 60 °C, 10 minuta na 80 °C te 5 minuta na 100 °C nakon čega je određen antibakterijski učinak i izmjeren aktivitet vode. Med kestena i lipe uzrokuje djelomičnu inhibiciju rasta E. coli, uz snažniji učinak meda lipe. Med lipe snažnije inhibira S. agona i S. enteritidis, dok med kestena jače djeluje na S. infantis. Obje vrste meda nisu inhibirale bakteriju bakteriju Yersinia enterocolitica, bez obzira na primijenjenu koncentraciju. Snažniju inhibiciju rasta uzrokuju veće koncentracije meda. Aktivitet vode meda se smanjuje zagrijavanjem meda.
Keywordshoney antibacterial effect water activity heating
Parallel title (English)Antibacterial effect of chestnut and linden honey on selected Gram negative bacteria
Committee MembersNela Nedić Tiban
Hrvoje Pavlović
Lidija Lenart
Dajana Gašo-Sokač
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2014-09-26
Parallel abstract (English)
Antibacterial effect of chestnut and linden honey on selected Gram negative: Escherichia coli, Salmonella agona, S. enteritidis, S. infantis i Yersinia enterocolitica. Antibacterial effect of 20, 30, 45 and 60% of honey solutions was tested. Solutions were h eated a t 60 °C for 30 minutes, 80 °C f or 10 minutes and 100 °C for 5 minutes and antibacterial effect, as well as water activity were measured. E. coli was only partially inhibited by chestnut or linden honey, while later was more potent in inhibitory effect. Linden honey caused wider inhibition zones to S. agona and S. enteritidis, while the effect was opposite to S. infantis. To bacteria Y. enterocolitica both honey samples had no inhibitory effect regardless to concentration applied. Higher honey concentrations yield higher inhibition zones. Water activity of tested honey samples is reduced by heating.
Parallel keywords (Croatian)med antibakterijski učinak aktivitet vode zagrijavanje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:041620
CommitterSanda Hasenay