Utjecaj procesa obrade na stresne parametre kod Escherichie coli

undergraduate thesis

• Title (english): The influence of processing process at stress parameters of Escherichia coli
• Author: Daniela Cvitković
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj ovog rada je usporediti utjecaj toplinskog tretmana pri različitim temperaturama (20, 30, 40, 50 i 60°C) te duljini tretmana (5 i 10 minuta) s netoplinskim tretmanom-hladnom plazmom na izazvane stresne parametre (stupanj redukcije i istjecanje staničnog sadržaja) čiste kulture Escherichie coli uz praćenje fizikalno kemijskih parametara (pH, električna vodljivost i koncentracija slobodnih radikala). Kroz rezultate eksperimenata vidljiv je veći stupanj inaktivacije korištenjem hladne plazme pri nižim temperaturama u kraćem vremenu u odnosu na dulje toplinske tretmane kod kojih je ostvaren isti inaktivacijski učinak. TakoĎer, analizom kemijskih parametara praćena je prisutnost nastajanja slododnih radikala tijekom tretmana s ciljem odreĎivanja mehanizma inaktivacije Escherichie coli.

Abstract (english)

The aim of this study is to compare the effect of thermal treatment at different temperatures (20, 30, 40, 50 and 60 ° C) and the length of treatment (5 and 10 minutes) with nonthermal plasma treatment on stress parameters (the degree of reduction and extinction of cellular content ) of pure Escherichia coli culture with the monitoring of physico-chemical parameters (pH, electrical conductivity and free radical concentration). Through the results of the experiment, a higher degree of inactivity was observed by using cold plasma at lower temperatures in the shortest time compared to longer thermal treatments with the same inactivation effect. Also, by analysis of chemical parameters, the presence of formation of radicals during the treatment was monitored in order to determine the mechanism of inactivation of Escherichia coli.

• Keywords: Escherichia coli; hladna plazma; stresni parametri; toplinski tretman
• Keywords (english): Cold plasma; Escherichia coli; stress parameter; thermal treatment
• Language: croatian
• URN:NBN: urn:nbn:hr:159:063822
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-18 09:39:03