Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline

master's thesis

• Title (english): Antimicrobial effect of newly synthesized analogues of coumarin and dehydroacetic acid
• Author: Alma Tudić
• Mentor: Senadin Duraković (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: 2008-06-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kumarin je oksidirani heterociklički spoj koji sadrži 2-pironsku jezgru, te biološki aktivna aromatična tvar koja se može pronaći u raznim biljkama. Zbog svog inhibitornog djelovanja na rast određenih mikroorganizama spojevi kumarina su našli primjenu u medicini prehrambenoj i farmaceutskoj industriji. Dehidrooctena kiselina (DHA) također sadrži 2-pironsku jezgru, a pokazuje izrazita antimikrobna svojstva. U poslijednje vrijeme, vrlo često se koristi i u procesima konzerviranja hrane zbog zaštite od mikrobne kontaminacije. U ovom radu istraživan je antimikrobni učinak novosintetiziranih analoga DHA i analoga kumarina na odabrane sojeve bakterija, kvasaca i plijesni. Dokazano je da istraživani spojevi određenih koncentracija u određenom volumenu različito inhibiraju rast odabranih sojeva mikroorganizama. Inhibicija rasta odabranih mikroorganizama ovim spojevima istraživana je difuzijskom metodom.

Abstract (english)

Coumarin is an oxidized heterocyclic compound containing a 2-pyrone nucleus, as well as a biologically active aromatic substance found in many plants. Due to their inhibitory effect on the growth of certain microorganisms, coumarin compounds are used in medicine, food industry, and pharmaceutical industry. Dehydroacetic acid (DHA) also contains a 2-pyrone nucleus, and it displays marked antimicrobial properties. It has lately often been used in food preservation processes for protection from microbial contamination. The paper studies antimicrobial effect of newly-synthesized analogues of DHA and analogues of coumarin on the selected strains of bacteria, yeasts, and moulds. It has been proven that the studied compounds of specific concentrations in a specific volume inhibit the growth of selected strains of microorganisms in a different way. The inhibition of growth of selected microorganisms by these compounds was examined with a diffusion method.

• Keywords: antimikrobno djelovanje; dehidrooctena kiselina; difuzijska metoda; kumarin; mikroorganizmi; kvasci; plijesni
• Keywords (english): antimicrobial effect; dehydroacetic acid; diffusion method; coumarin; microorganisms; yeasts; moulds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:102701
• 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: 2017-09-04 08:00:36