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master's thesis
Antibakterijski učinak eteričnih ulja timijana i čajevca
2011. urn:nbn:hr:109:030923
Bešvir, 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

Bešvir, V. (2011). Antibakterijski učinak eteričnih ulja timijana i čajevca (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:030923

Bešvir, Vedrana. "Antibakterijski učinak eteričnih ulja timijana i čajevca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:030923

Bešvir, Vedrana. "Antibakterijski učinak eteričnih ulja timijana i čajevca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:030923

Bešvir, V. (2011). 'Antibakterijski učinak eteričnih ulja timijana i čajevca', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:030923

Bešvir V. Antibakterijski učinak eteričnih ulja timijana i čajevca [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:030923

V. Bešvir, "Antibakterijski učinak eteričnih ulja timijana i čajevca", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:030923

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Metadata
TitleAntibakterijski učinak eteričnih ulja timijana i čajevca
Title (english)Antibacterial effect of thyme and tea tree oil
AuthorVedrana Bešvir
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberMarina Tišma
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 country2011-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Eterična ulja su hidrofobne tekućine dobivene iz biljnog materijala koje sadrže aromatske tvari odgovorne za njihovo antimikrobno djelovanje. Primjena eteričnih ulja u zaštiti namirnica sve se više razmatra kao moguće rješenje zahtjeva potrošača za korištenjem prirodnih aditiva. Cilj ovog rada bio je ispitati antibakterijski učinak eteričnih ulja timijana i čajevca na gram-pozitivne (Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis i Staphylococcus aureus) i gram-negativne bakterije (Escherichia coli, Yersinia enterocolitica, Salmonella enteritidis i Pseudomonas fluorescens) značajne za prehrambenu industriju. Određene su minimalna inhibitorna (MIK) i baktericidna koncentracija (MBK) ispitanih eteričnih ulja. Minimalna inhibitorna koncentracija ulja timijana na S. aureus utvđena je pri 500 ppm, za E. faecalis iznosila je 4000 ppm, dok za Y. enterocolitica nije utvrđena. Minimalna baktericidna koncentracija pri 1000 ppm uočena je kod Y. enterocolitica i S. aureus, i čak 8 puta veća koncentracija kod E. faecalis. U usporedbi s eteričnim uljem timijana, ulje čajevca pokazalo je jednaku inhibitornu i baktericidnu koncentraciju, osim za S. aureus (MIK od 2000 ppm, te MBK od 4000 ppm) i Y. enterocolitica (MBK od 2000 ppm), dok za E. coli i S. enteritidis MIK nije utvrđena. Antibakterijski učinak ispitanih eteričnih ulja najizraženiji je pri višim koncentracijama ulja (3/4 MBK), posebno za E. coli i L. monocytogenes.
Abstract (english)
Essential oils are hydrophobic liquids obtained from plant material containing aromatic compounds responsible for their specific antimicrobial activity. Essential oils have potential application in food industry as a possible solution to consumers requests for using natural additives. The aim of this study was to investigate the antibacterial activity of thyme and tea tree essential oils against Gram positive (Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus aureus) and Gram negative bacteria (Escherichia coli, Yersinia enterocolitica, Salmonella enteritidis and Pseudomonas fluorescens) important in food industry. Minimal inhibitory (MIC) and bactericidal concentration (MBC) for each oil were observed. Minimal inhibitory concentration of thyme oil was observed at 500 ppm for S. aureus and 4000 ppm for E. faecalis, while for Y. enterocolitica has not been established. MIC at 1000 ppm were observed for Y. enterocolitica and S. aureus, and by 8 times higher concentrations for E. faecalis. Compared to thyme essential oil, tea tree oil showed the same inhibitory and bactericidal concentrations, except for S. aureus (MIC at 2000 ppm and MBC at 4000 ppm) and Y. enterocolitica (MBC at 2000 ppm), while for E. coli and S. enteritidis MIC was not determined. Higher essential oil concentrations (3/4 MBC) had stronger antibacterial effect, especially to E. coli and L. monocytogenes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:030923
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 12:18:06