master's thesis
Antifungal effect of preservatives on fungi of Penicillium genera in vitro and in situ conditions

Vedrana Manić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleAntifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima
AuthorVedrana Manić
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 sol benzojeve kiseline. Proizvodi se reakcijom natrijevog hidroksida s benzojevom kiselinom. 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. Kalij sorbat je sol sorbinske kiseline. Primarno se 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. Važno djelovanje kalijevog sorbata je i povećanje trajnosti proizvoda. 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. Ispitana je inhibicija linearnog rasta kolonija plijesni pri koncentracijama od 50, 100 i 200 ppm Na – benzoata i K – sorbata pri pH vrijednosti 5,12 i 4,50. K – sorbat učinkovitije inhibira linearni rast kolonije u usporedbi s Na – benzoatom.
Keywordsfungi Na - benzoate K - sorbate antifungal activity Penicillium pH
Parallel title (English)Antifungal effect of preservatives on fungi of Penicillium genera in vitro and in situ conditions
Committee MembersNela Nedić Tiban
Hrvoje Pavlović
Natalija Velić
Lidija Lenart
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
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-07-12
Parallel abstract (English)
The aim of the study was to determine antifungal activity of sodium benzoate and potassium orbate on selected fungal species: Penicillium aurantiogriseum, P. expansum and P. italicum at various pH values. Sodium benzoate is the salt of benzoic acid. It can be produced by reaction of sodium hydroxide with benzoic acid. 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 contaminants. Potassium sorbate is the potassium salt of sorbic acid. It 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. Important effect of potassium sorbate is to maintain and prolong quality of products. The experimental results suggest increased antifungal activity of tested compounds at lower pH values. Both compounds inhibit fungi at similar concentrations. Linear inhibition of fungal growth at 50, 100 and 200 ppm of Na – benzoate and K – sorbate at pH 5,12 and 4,50 has been tested. Preliminary results suggest stronger inhibitory potential of K – sorbate, compared to Na – benzoate.
Parallel keywords (Croatian)plijesni Na - benzoat K - sorbat antifungalni učinak Penicillium pH vrijednost
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:109:622143
CommitterSanda Hasenay