Utjecaj dehidrooctene kiseline na rast odabranih sojeva mikroorganizama

master's thesis

• Title (english): The effect of dehydroacetic acid on microbial growth of chosen species of microorganisms
• Author: Ana Martinčić
• 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: 2005-11-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Dehidrooctena kiselina (3-acetil-4-hidroksi-6-metil-2H-piran-2-on) i njeni derivati vrlo su važni spojevi koji se najčešće koriste kao konzervansi i antimikrobni agensi. DHA danas ima široku upotrebu ne samo u prehrambenim proizvodima nego i u farmaceutskoj industriji kao antiseptik te u organskim sintezama. U ovom radu istraživana je antimikrobna aktivnost DHA i njenog sintetiziranog derivata DHT (4-hidroksi-6-(p-tolil)-3-(p-toluil)-2H-piran-2-on). Pokusi su provedeni s ciljem da se odredi utjecaj DHA i DHT na rast odabranih sojeva bakterija, kvasaca i plijesni. Da bi se odredila osjetljivost mikroorganizama korištena je difuzijska tehnika, a istraživanja su provedena sa različitim volumenima DHA i DHT. Dokazano je da DHA i DHT u određenim volumenima inhibiraju rast odabranih sojeva mikroorganizama.

Abstract (english)

Dehydroacetic acid (3-acetyl-4-hydroxy-6-methyl-2H-pyran-2-one) and its derivatives are an important class of compounds which are used as preservatives and antimicrobial agents. DHA has been accepted as one of the officially recognized food preservatives in Japan and is at present beeing used widely not only in food industry but also in pharmaceutical preparations as an antiseptic, and in organic synthesis. DHA and synthetized derivative DHT were tested for antimicrobial activity. Investigations were carried out to determine the effect of DHA and DHT on microbial growth of some chosen species of bacteria, yeasts and moulds. To determine the sensitivity of microorganisms, the diffusion technique was used. Research was done with different concentrations of DHA and DHT. It has been proven that DHA and DHT inhibit the growth of chosen microorganisms at certain concentrations.

• Keywords: antimikrobno djelovanje; bakterije; dehidrooctena kiselina; DHA; difuzijska metoda; kvasci; plijesni
• Keywords (english): antimicrobial activity; bacteria; dehydroacetic acid; DHA; diffusion technique; moulds; yeasts
• Language: croatian
• URN:NBN: urn:nbn:hr:159:629369
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-11 11:16:26