master's thesis
Antimicrobial effect of chestnut and linded money on selected Gram positive bacteria

Mario Oreški (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Metadata
TitleAntimikrobni učinak meda kestena i lipe na odabrane gram pozitivne bakterijske vrste
AuthorMario Oreški
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
U radu je ispitan antibakterijski učinak meda kestena i lipe na odabrane gram pozitivne bakterije: Staphylococcus aureus, Listeria monocytogenes i Enterococcus faecalis. Istražen je anibakterijski učinak otopina meda koncentracija 20, 30, 45 i 60 %. Pripremljene otopine meda su zagrijane na 60 °C 30 minuta, 80 °C 10 minuta i 100 °C 5 minuta te im je određen antibakterijski učinak i izmjeren aktivitet vode. Najosjetljivija bakterijska vrsta je Staphylococcus, potom slijede Listeria monocytogenes i, najotporniji Enterococcus faecalis. Zagrijavanje otopina kestenovog meda ne utječe na njegov antibakterijski potencijal, dok se isti učinak meda lipe smanjuje. Inhibicija otopinama meda ovisi o primijenjenoj koncentraciji meda, što je veća koncentracija zone inhibicije su veće. Aktivitet otopina meda mijenja se zagrijavanjem. Više temperature uzrokuju veće smanjenje aktiviteta vode.
Keywordshoney antibacterial effect heating water activity
Parallel title (English)Antimicrobial effect of chestnut and linded money on selected Gram positive 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 date2014-01-31
Parallel abstract (English)
Antibacterial effect of chestnut and linden honey on selected Gram positive bactera: Staphylococcus aureus, Listeria monocytogenes and Enterococcus faecalis was determined. Antibacterial effect of 20, 30, 45 and 60 % of honey solutions was tested. Honey solutions were heated at 60 °C 30 minutes, 80 °C 10 minutes and 100 °C 5 minutes and antibacterial effect, as well as water activity were measured. The most susceptible bacteria to inhibition by honey solutions was Staphylococcus aureus, followed by Listeria monocytogenes and, the most resistant, Enterococcus faecalis. Heating of chestnut honey has no effect on its antibacterial potential, while in linden honey this effect was reduced by heating. Inhibitory effect of honey solutions is dependent on its concentration; higher concentration produces higher inhibition of tested bacteria. Waser activity of honey solutions is changed by heating. Higher temperature reduces the water activity value.
Parallel keywords (Croatian)med antibakterijski učinak zagrijavanje aktivitet vode
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:135033
CommitterSanda Hasenay