prikaz prve stranice dokumenta Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima
Access restricted to students and staff of home institution
master's thesis
Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima
2013. urn:nbn:hr:109:622143
Manić, Vedrana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Manić, V. (2013). Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:622143

Manić, Vedrana. "Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:622143

Manić, Vedrana. "Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:622143

Manić, V. (2013). 'Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:622143

Manić V. Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:622143

V. Manić, "Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:622143

Please login to the repository to save this object to your list.
Metadata
TitleAntifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima
Title (english)Antifungal effect of preservatives on fungi of Penicillium genera in vitro and in situ conditions
AuthorVedrana Manić
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban
Committee memberHrvoje Pavlović
Committee memberNatalija Velić
Committee memberLidija Lenart
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 country2013-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:622143
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 10:40:08