master's thesis
Antifungal effect of thyme essential oils and thymol on fungal species aspergillus flavus and aspergillus oryzae

Ivana Debelić (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 eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae
AuthorIvana Debelić
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Vrsta Aspergillus flavus se, još uvijek, smatra najznačajnijom vrstom plijesni koja razgrađuje namirnice. Pored brzog rasta, proizvodnja mikotoksina ju čini jednom od najpoznatijih i najlakše prepoznatljivih vrsta. Aspergillus oryzae, vrsta koja joj je vrlo slična, se koristi u fermentacijama u Kini, Japanu i ostalim Daleko istočnim zemljama. U ovom radu, ispitan je antifungalni učinak eteričnog ulja majčine dušice i njegovog najzastupljenijeg sastojka – timola na A. flavus (3.2758) i A. oryzae u in vitro i in situ uvjetima. A. flavus 3.2758 se pokazao najosjetljivijom vrstom (MIK > 1000 ppm) dok je A. oryzae inhibirala koncentracija ulja > 2000 ppm. Učinak timola je bio značajno snaţniji, na obje ispitane vrste (250 ppm). U in situ eksperimentu, jabuke sorata Granny Smith I Zlatni Delišes su tretirane različitim koncentracijama eteričnog ulja (250, 500 I 750 ppm) ili timolom (100, 150 I 200 ppm) i čuvane pri 20 ili 25°C. Više koncentracije analiziranih tvari i niža temperatura su djelovale sinergistički i produžile lag fazu rasta kolonije plijesni. Rast plijesni na ploškama Granny Smith jabukama je, u većoj mjeri, inhibiran u usporedbi s rastom na ploškama Zlatni Delišes.
Keywordsmolds antifungal effect thyme thymol Aspergillus
Parallel title (English)Antifungal effect of thyme essential oils and thymol on fungal species aspergillus flavus and aspergillus oryzae
Committee MembersNela Nedić Tiban
Hrvoje Pavlović
Lidija Lenart
Dajana Gašo-Sokač
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 levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2013-07-12
Parallel abstract (English)
Among many fungal species, Aspergillus flavus is still one of the most important food deteriorating species. Besides rapid growth on different substrates, production of mycotoxins makes it one of the best-known and easily recognized fungal species. Aspergillus oryzae, very similar species is used in food fermentation in China, Japan and other Far East countries. In this work, antifungal effect of thyme essential oil and its main component – thymol was tested on A. flavus (3.2758) and A. oryzae in in vitro and in situ conditions. A. flavus 3.2758 was the most sensitive strain to thyme oil (MIC > 1000 ppm) while A. oryzae was inhibited by > 2000 ppm. Thymol activity was considerably stronger since minimal inhibitory concentration, for tested species, was 250 ppm. In in situ experiments, apples of Granny Smith and Golden Delicious were treated with different concentrations of thyme essential oil (250, 500 and 750 ppm) or thymol (100, 150 and 200 ppm) and incubated at 20 or 25°C. Higher concentrations of tested compounds and lower temperature acted synergistically and increased lag phase of colony growth. Fungal growth on Granny Smith apple was retarded compared to growth on Golden Delicious apple slices.
Parallel keywords (Croatian)plijesni antifungalni učinak majčina dušica timol Aspergillus
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:109:908285
CommitterSanda Hasenay