Rast patogenih mikroorganizama u prisutnosti čajeva biljke Camellia sinensis i čajnih mješavina

master's thesis

• Title (english): The growth of pathogenic microorganisms in the presence of tea from Camellia sinensis plant and tea mixture
• Author: Marija Jurić
• Mentor: Ksenija Markov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2012, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Antimikrobna svojstva čajeva vrlo su zanimljiva tema znanstvenika u zadnje vrijeme čemu svjedoče mnogobrojna istraživanja, knjige i rasprave o istinama i neistinama u vezi učinkovitosti čaja u liječenju brojnih bolesti. Odabrani mikroorganizmi u ovom radu česti su radni materijal i nalaze se u Zbirci na Prehrambeno-biotehnološkom fakultetu Sveučilišta u Zagrebu. Čajevi koji su dobiveni kao radni uzorak nisu od poznatog naručitelja stoga nije poznata njihova namjena, ali temeljom ovog istraživanja ne mogu se preporučiti u svrhu liječenja. Biljka Camellia sinensis i ostale srodne biljke najpoznatiji se biljke od kojih se dobivaju čajevi. Čajevi dobiveni od ove biljke su crni, zeleni, bijeli, žuti i oolong čaj. Svaki od njih ima poneka slična svojstva (svi imaju određenu količinu antioksidansa), ali im je uloga uglavnom različita. Crni čaj je najbolja zamjena za kavu jer zbog svog načina prerade nakon branja ima najviše kofeina jer je najduže fermentiran. Zeleni čaj je bogat antioksidansima, ima ga u većoj količini od prosječne voćke, jednako kao dvije šalice kave, jedna šalica vina, sedam čaša soka od naranče i dvadeset čaša soka od jabuke. Čajevi su vrlo dobro primjenjivi za oralnu upotrebu kod upale zuba, grla ili uha, u borbi protiv glavobolje, kao prevencija za razne bolesti. Unatoč svim dobrim čimbenicima vezanim za čaj, nije preporučeno oslanjati se na čajeve kao lijek u borbi protiv težih oboljenja.

Abstract (english)

In recent times, antimicrobial properties of tea are a very interesting topic for scientists, which is apparent through numerous studies, books, and discussions about the truths and myths regarding the efficacy of tea in the treatment of various diseases. The selected microorganisms in this paper are common working material and are a part of the collection at the Faculty of Food and Biotechnology at the University of Zagreb. The teas that are obtained as a working sample are not of a known client so therefore their purpose is not known, but based on this study they cannot be recommended for treatment. The Camellia sinensis plant and other related plants are the most popular plants from which tea is produced. Teas derived from this plant are black, green, white, yellow and oolong tea. Each of them has some similar properties (all of them have a certain amount of antioxidants), but their role is largely different. Black tea is the best substitute for coffee because when it is processed after harvesting it has the most caffeine since it ferments for the longest period. Green tea is rich in antioxidants. It has a greater quantity of antioxidants than the average fruit, as well as two cups of coffee, one cup of wine, seven glasses of orange juice and twenty glasses of apple juice. Teas are very well applicable for oral use for sore teeth, throat or ear infections, to combat headaches, as well as for the prevention of various diseases. Despite all the good factors relating to tea, it's not recommended to rely on tea as a remedy in the fight against serious diseases.

• Keywords: Camellia sinensis; zeleni čaj; crni čaj; antioksidansi; antimikrobni učinak
• Keywords (english): Camellia sinensis; green tea; black tea; antioxidans; antimicrobial activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:165221
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 11:05:17