Rast patogenih mikroorganizama u prisutnosti eteričnog ulja ružmarina

master's thesis

• Title (english): The growth of pathogenic microorganisms in the presence of essential oil of rosemary
• Author: Irena Poljaček
• 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: 2010-06-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Eterična ulja bi se mogla koristiti kao nove prirodne supstancije, koje bi se mogle dodavati u namirnice, u svrhu njihove zaštite od kvarenja, odnosno njihovog dužeg skladištenja. Cilj ovog rada je bio ispitati da li eterično ulje ružmarina (Rosmarinus officinalis) različitih koncentracija posjeduje antibakterijsko djelovanje na odabrane sojeve bakterija (Echerichia coli ZMPBF 3048, Staphylococcus aureus ZMPBF 3048, Salmonella sp. ZMPBF 3046, Listeria monocytogenes ATCC 2256, Pseudomonas aeruginosa ZMPBF 3024.). Antibakterijsko djelovanje eteričnog ulja, određeno je preliminarnom disk difuzijskom metodom, mjerenjem promjera zona inhibicije na čvrstim podlogama u Petrijevim zdjelicama te turbidimetrijskom metodom u mikrotitarskim pločicama. Eterično ulje ružmarina u svim istraživanim koncentracijama pokazalo je dobro inhibitorno dijelovanje na rast svih testiranih patogenih mikroorganizama.

Abstract (english)

Essential oils could be used as a new natural substances, which could be added to foods in order to protect them from spoiling, and their prolonged storage. The aim of this thesis was to determine if the essential oil of rosemary (Rosmarinus officinalis) have antibacterial activities against selected bacteria (Echerichia coli ZMPBF 3048, Staphylococcus aureus ZMPBF 3048, Salmonella sp. ZMPBF 3046, Listeria monocytogenes ATCC 2256, Pseudomonas aeruginosa ZMPBF 3024). Antibacterial activities of examined essential oil is determined by disk diffusion method, measuring diameter of inhibition zone in Petri dish and turbidimetric method in microtitre plates. The essential oil of rosemary in all studied concentrations showed an inhibitory effect the growth of all tested pathogens.

• Keywords: Rosmarinus officinalis; eterično ulje; antimikrobni učinak
• Keywords (english): Rosmarinus officinalis; essential oil; antimicrobial activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:855269
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 10:39:58