undergraduate thesis
Antibacterial effect of linden honey

Antonio Zečević (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleMikrobna populacija i antibakterijski učinak odabranih vrsta meda
AuthorAntonio Zečević
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Med je jedinstvena namirnica i njena svojstva ju čine nezamjenjivom. Priroda je, u obliku meda, čovjeku podarila jedini proizvod koji može konzumirati bez ikakve obrade. Zbog njegovih antibakterijskih svojstava i preventivnog učinka na ljudski organizam zanimljiv je, ne samo prehrambenoj industriji, nego i medicini. Čuvan pri pravilnim uvjetima, med je nekvarljiva namirnica. Postoje različite vrste meda ovisno o cvjetnom izvoru nektara iz kojeg je dobiven. U ovom radu ispitan je antibakterijski učinak lipovog meda na 6 bakterijskih vrsta: Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella paratyphi i Proteus mirabilis.
Keywordshoney
Parallel title (English)Antibacterial effect of linden honey
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 Microbiology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-10-25
Parallel abstract (English)
Honey is an unique food and it's characteristics make it irreplaceable. Nature gave to men the only product which can be used without any further processing. Because of it's antibacterial characteristics and disease-prevention effect, honey is used both in medicine and food industry. Stored under optimal conditions, honey is microbiologically stable product. There are different types of honey according to its floral source. In this work, the antibacterial effect of linden honey on six bacteria species was examined: Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella paratyphi and Proteus mirabilis.
Parallel keywords (Croatian)med
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:717500
CommitterIvana Šuvak