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undergraduate thesis
Mikrobna populacija lavande s različitih područja Republike Hrvatske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. urn:nbn:hr:159:189188
Radošević, Valerija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Cite this document

Radošević, V. (2009). Mikrobna populacija lavande s različitih područja Republike Hrvatske (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:189188

Radošević, Valerija. "Mikrobna populacija lavande s različitih područja Republike Hrvatske." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:189188

Radošević, Valerija. "Mikrobna populacija lavande s različitih područja Republike Hrvatske." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:189188

Radošević, V. (2009). 'Mikrobna populacija lavande s različitih područja Republike Hrvatske', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:189188

Radošević V. Mikrobna populacija lavande s različitih područja Republike Hrvatske [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:189188

V. Radošević, "Mikrobna populacija lavande s različitih područja Republike Hrvatske", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:189188

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Metadata
TitleMikrobna populacija lavande s različitih područja Republike Hrvatske
Title (english)Microbial populations of lavender in various areas of the Republic of Croatia
AuthorValerija Radošević
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2009-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lavanda je aromatična biljka koja posjeduje mnoga ljekovita svojstva. Lavandino eterično ulje, čaj, cvjetovi te oparak od svježih cvjetova se koriste u medicini, prehrani, kozmetici, farmaceutici i prirodnim terapijama. Lavanda također posjeduje antiseptička, antibakterijska, antivirusna i antifungalna svojstva. U ovom radu su provedena istraživanja mikrobne populacije lavande na četiri uzorka sa četiri različita područja Republike Hrvatske : Oklaj, Istra te sa dva mjesta na otoku Hvaru. U istraživanim uzorcima određivane su sljedeće mikrobne populacije: Escherichia coli, Salmonella spp., enterobakterije, aerobne mezofilne bakterije i plijesni. Na temelju dobivenih rezultata je zaključeno da je samo na uzorku Hvar 1 došlo do porasta enterobakterija u količini koju ne dozvoljava Pravilnik o mikrobiološkim standardima za namirnice. To je bilo očekivano zbog lavanadinog antimikrobnog i antifungalnog djelovanja.
Abstract (english)
Lavander is an important aromatic herb that has many medicinal properties. Lavandin essential oil, tea, dried flowers and fresh flowers are used in medicine, food, cosmetics and aromatherapy. Lavander also has antiseptical, antibacterial, antiviral and antifungal properties. In this work, research on microbial population of lavander in four samples with four different areas of the Republic of Croatia: Istra, Oklaj and from two places on the island of Hvar has been conducted. Posibble increase of following microbial populations: Escherichia Coli, Salmonella spp, Enterobacteria, live bacteria and mold has been examined. Based on the results, conclusion is that only in sample Hvar 1 occurred growth of Enterobacteria that increases the amount that does not allow rules on microbiological standards for food. The results were expected because lavander has highly antimicrobial and antifungal properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:189188
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-06-07 13:02:42

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