Utjecaj različitih eteričnih ulja na rast odabranih kvasaca

Tintor, Jovana

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undergraduate thesis

Utjecaj različitih eteričnih ulja na rast odabranih kvasaca

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:951827

Tintor, Jovana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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APA 6th Edition

Tintor, J. (2010). Utjecaj različitih eteričnih ulja na rast odabranih kvasaca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:951827

MLA 8th Edition

Tintor, Jovana. "Utjecaj različitih eteričnih ulja na rast odabranih kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:951827

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Tintor, J. (2010). 'Utjecaj različitih eteričnih ulja na rast odabranih kvasaca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:951827

Vancouver

Tintor J. Utjecaj različitih eteričnih ulja na rast odabranih kvasaca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:951827

IEEE

J. Tintor, "Utjecaj različitih eteričnih ulja na rast odabranih kvasaca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:951827

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Title	Utjecaj različitih eteričnih ulja na rast odabranih kvasaca
Title (english)	The effect of selected essential oils on the growth of chosen yeasts
Author	Jovana Tintor
Mentor	Frane Delaš (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	2010-07-15, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Eterična ulja sastoje se od velikog broja različitih spojeva, zahvaljujući kojima posjeduju antibakterijska, antifungalna, antivirusna, antiparazitska svojstva, te insekticidni učinak.Antimikrobni učinak koji posjeduju eterična ulja može se primijeniti u različitim industrijama, kao što je prehrambena, kozmetička, farmaceutska, te u alternativnoj medicini i prirodnim terapijama.Istraživanja provedena u ovom radu napravljena su u prisutnosti različitih koncentracija različitih eteričnih ulja: ružmarinovog ulja, ulja kadulje, ulja lavande i cimetovog ulja na kvasce: Saccharomyces cerevisiae, Candida lipolytica, Candida utilis, Hansenula anomala i mješovitu kulturu kvasca.Inhibicija rasta odabranih kvasaca djelovanjem različitih odabranih eteričnih ulja istraživana je disk-difuzijskom metodom, mjerenjem promjera zona inhibicije na čvrstoj hranjivoj podlozi u Petrijevoj zdjelici, te je na osnovi dobivenih rezultata istraživanja donesen zaključak o njihovom antimikrobnom djelovanju.Istraživana eterična ulja inhibirala su rast kvasaca. Vrlo dobar antimikrobni učinak na istraživane kvasce imaju eterična ulja ružmarina i kadulje, dok isti na djelovanje ulja lavande i cimeta kvasci pokazuju određenu otpornost.
Abstract (english)	Essential oils are consisted of many compounds that have antifungal, antiviral, antibacterial, antiparasitic and insecticidial effects.The antimicrobial effect of essential oils are used in many industries such as food industry, cosmetics, pharmaceutics, alternative medicine and natural therapy.Studies were made using different concentrations and different essential oils: rosemary oil, sage oil, lavander oil and cinnamon oil on yeasts: Saccharomyces cerevisiae, Candida lipolytica, Candida utilis, Hansenula anomala and mixed culture.Grown inhibition of chosen yeasts effected by different essential oils is explored with disc-diffusion method by measuring the diameter of the zone of inhibition in Petri dish, and with the results of the experiments we determine their antimicrobal effect.All tested essential oils inhibit the growth of yeasts. Very good antimicrobal effect on explored yeasts have essential oils of rosemary and sage, while yeasts show resistance to the effect of the essential oils of lavander and cinnamon.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:951827
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
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Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-06-07 11:40:04