prikaz prve stranice dokumenta Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae
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master's thesis
Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae
2013. urn:nbn:hr:109:908285
Debelić, Ivana
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

Debelić, I. (2013). Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:908285

Debelić, Ivana. "Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:908285

Debelić, Ivana. "Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:908285

Debelić, I. (2013). 'Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:908285

Debelić I. Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:908285

I. Debelić, "Antifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:908285

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Metadata
TitleAntifungalni učinak eteričnog ulja majčine dušice i timola na plijesni vrste Aspergillus flavus i Aspergillus oryzae
Title (english)Antifungal effect of thyme essential oils and thymol on fungal species aspergillus flavus and aspergillus oryzae
AuthorIvana Debelić
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberDajana Gašo-Sokač
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
Food Microbiology
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:908285
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 on2015-12-11 10:44:27