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master's thesis
Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida
2014. urn:nbn:hr:109:363637
Martinović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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Martinović, M. (2014). Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:363637

Martinović, Marijana. "Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:363637

Martinović, Marijana. "Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:363637

Martinović, M. (2014). 'Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:363637

Martinović M. Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:363637

M. Martinović, "Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:363637

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Metadata
TitleAntifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida
Title (english)Antifungal Effect of Selected Compounds on Species of Candida spp.
AuthorMarijana Martinović
MentorHrvoje Pavlović (mentor)
Committee memberDajana Gašo-Sokač
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 country2014-01-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
U radu je ispitan antifungalni učinak natrij hidrogenkarbonata, vodikovog peroksida, eteričnog ulja čajevca i borne kiseline na odabrane vrste kvasaca roda Candida: C. albicans, C. famata i C. krusei. Najosjetljivija vrsta kvasca na odabrane antifungalne spojeve je vrsta C. famata, potom slijede C. albicans i, najotpornija vrsta, C. krusei. Najveće odumiranje stanica istraženih vrsta kvasaca uzrokuju veće koncentracije odabranih spojeva (1000 i 2500 ppm), što je posebno izraženo u 24. satu inkubacije, u usporedbi s kontrolnim uzorkom. Broj stanica se smanjuje s 104 na 10 ili 102 stanica u mL suspenzije, ovisno o osjetljivosti kvasca i primijenjenoj koncentraciji.
Abstract (english)
Antifungal effect of sodium bicarbonate, hydrogen peroxide, tea tree essential oil and boric acid on selected yeasts species Candida genera: C. albicans, C. famata and C. krusei was tested. The most susceptible yeast species on tested antifungal compounds was C. famata, following C. albicans while C. krusei was the most resistant specie of tested yeasts. Higher concentrations of tested compounds (1000 and 2500 ppm) reduced cell counts of tested yeasts in higher extent, especially pronounced at 24th hour of incubation period, compared to control sample. Cell counts are reduced from 104 to 10 or 102 cells per mL suspension, depending on yeast susceptibility and applied concentration of antifungal compound.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:363637
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-24 12:25:22