Određivanje minimalne inhibitorne i bakteriocidne koncentracije eteričnih ulja

master's thesis

• Title (english): Determination of minimum inhibitory and minimum bactericidial concetration of essential oils
• Author: Eva Kovač
• 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: 2011-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Brojne sastojke eteričnih ulja Europska komisija je registrirala kao dodatke za poboljšanje arome u namirnicama, a američka Agencija za hranu i lijekove im je dodijelila GRAS (generally recognized as safe; općenito prihvaćen kao siguran) status, pa ipak neka istraživanja upućuju na iritaciju i toksičnost. Prije šire uporabe eteričnih ulja, potrebna su dodatna istraživanja kojima se mora potvrditi sigurnost njihove primjene. Stoga je svrha ovog rada bila odrediti minimalne inhibitorne (MIK) i minimalne bakteriocidne (MBK) koncentracije eteričnih ulja kadulje, ružmarina, cimeta i lavande. Preliminarnim istraživanjima, disk-difuzijskom metodom, dokazana su antibakterijska svojstva odabranih eteričnih ulja, a metodom dilucije minimalne inhibitorne i minimalne bakteriocidne koncentracije na rast test mikroorganizama Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Pseudomonas aeruginosa 3024 i Listeria monocytogenes ATCC 2256. Dobiveni rezultati pokazuju da je pri koncentracijama od 2,5% (vol/vol) za eterično ulje ružmarina i pri 0,3125 % (vol/vol) za kadulju, lavandu i cimet postignuto bakteriocidno djelovanje na rast test mikroorganizama.

Abstract (english)

Many constituents of essential oils by the European Commission has registered as add-ons to enhance flavor in foods, and the U.S. Food and Drug Administration has granted them GRAS (generally recognized as safe;) status, even though some studies indicate irritation and toxicity. Prior to the wider use of essential oils, further research must confirm the security of their applications. The purpose of this study was to determine the minimum inhibitory (MIC) and minimum bactericidal (MBK) concentration of essential oils of sage, rosemary, cinnamon and lavender. Preliminary studies, disk-diffusion method, demonstrated the antibacterial properties of selected essential oils, a method of dilution minimal inhibitory concentration and minimum bactericidal growth test microorganisms Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Pseudomonas aeruginosa 3024 and Listeria monocytogenes ATCC 2256th The results obtained show that at concentrations of 2.5% (vol / vol) for the essential oil of rosemary and at 0.3125% (vol / vol) for the sage, lavender and cinnamon achieved bactericidal effect on the growth of test organisms.

• Keywords: eterično ulje ružmarina; eterično ulje kadulje; eterično ulje cimeta; eterično ulje lavande; MBK; MIK; patogene bakterije
• Keywords (english): essential oil of rosemary; sage essential oil; essential oil of cinnamon; lavender essential oil; MBC; MIC; pathogenic bacteria
• Language: croatian
• URN:NBN: urn:nbn:hr:159:340345
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 08:29:41