Antibakterijsko djelovanje eteričnih ulja kadulje, ružmarina, cimeta i lavande na bakteriju Listeria monocytogenes

master's thesis

• Title (english): Antibacterial activity of essential oils from sage, rosemary, cinnamon and lavenderagainst bacteria listeria monocytogenes
• Author: Ivana Pavlović
• Mentor: Jadranka Frece (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: 2009-12-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je utvrditi da li eterična ulja kadulje (Salvia officinalis), ružmarina (Rosmarinus officinalis), cimeta (Cinnamomum verum J. Presl) i lavande (Lavandula angustifolia Mill.) različitih koncentracija posjeduju antibakterijsko djelovanje na odabrane sojeve bakterija (Listeria monocytogenes ATCC 2256, L. monocytogenes 3M, L. monocytogenes 4M, L. monocytogenes 5M, L. monocytogenes 1V i L. monocytogenes 5S). Antibakterijsko djelovanje istraživanih eteričnih ulja, određeno je preliminarnom disk difuzijskom metodom, mjerenjem promjera zona inhibicije na čvrstim podlogama u Petrijevim zdjelicama te turbidimetrijskom metodom u mikrotitarskim pločicama. Rezultati dobiveni disk difuzijskom metodom pokazali su inhibicijsko djelovanje svih ispitivanih eteričnih ulja na najmanje jedan testirani soj, dok su rezultati turbidimetrijske metode pokazali inhibicijsko djelovanje eteričnih ulja na sve testirane sojeve bakterija. Iz toga proizlazi, da ispitivana eterična ulja kadulje, ružmarina, cimeta i lavande, imaju izrazitu antimikrobnu aktivnost, te se kao biokonzervansi mogu primjeniti u prehrambenoj industriji, u svrhu zaštite namirnice od kvarenja.

Abstract (english)

The purpose of the research described in this study was to determine if the essential oils from sage (Salvia officinalis), rosemary (Rosmarinus officinalis), cinnamon (Cinnamomum verum J. Presl) and lavender (Lavandula angustifolia Mill.) have antbacterial activities against selected bacteria (Listeria monocytogenes ATCC 2256, L. monocytogenes 3M, L. monocytogenes 4M, L. monocytogenes 5M, L. monocytogenes 1V and L. monocytogenes 5S). Antibacterial activities of examined essential oils is determined by disk diffusion method, measuring diameter of inhibition zone and turbidimetric method in microtitre plates. The results of the disk diffusion method showed that all essential oils have inhibitory activities on the growth of at least one tested bacteria, while results of the turbidimetric method proved inhibitory activities of the essential oils on the growth of all tested bacteria. This leads to a conclusion that investigated essential oils have extreme antibacterial activity and that they can be used like bioconservans in food industry.

• Keywords: eterična ulja; antibakterijsko djelovanje; inhibicija; disk difuzijska metoda; turbidimetrijska metoda
• Keywords (english): essential oils; antibacterial activity; inhibition; disk diffusion method; turbidimetric method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:840901
• 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: 2017-09-01 07:34:32