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undergraduate thesis
Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:341105
Ljubić, Andrea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Ljubić, A. (2017). Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:341105

Ljubić, Andrea. "Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:341105

Ljubić, Andrea. "Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:341105

Ljubić, A. (2017). 'Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:341105

Ljubić A. Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:341105

A. Ljubić, "Utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:341105

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Metadata
TitleUtjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma
Title (english)The influence of non-thermal treatment of high intensity ultrasound on formation biofilm
AuthorAndrea Ljubić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2017-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi utjecaj ne-toplinske obrade ultrazvukom visoke snage na stvaranje biofilma bakterijske kulture Listeria innocua ATCC 33090. Uzorci su ultrazvučno tretirani sondom frekvencije 20 kHz uz tri nezavisne varijable, amplituda (75%, 100%), vrijeme tretmana (5min, 10 min) i temperatura (40°C, 60°C). Rezultati su analizirani površinskom metodom (RSM) koristeći program STATGRAPHICS Centurion. Najviša redukcija stvaranja biofilma postignuta je nakon 5 min tretmana ultrazvukom pri temperaturi 60°C i 100 % amplitudi. Vrijednost biofilma se smanjila u odnosu na početnu vrijednost za 92.25 %. Kod 75 % amplitude i 60 °C te 5 min tretmana nije došlo do očekivane redukcije biofilma već do povećanja za 99.83 %. Temperaturni tretman (60 ⁰C) rezultirao je potpunom redukcijom 7.08 log10 CFU/mL što je ujedno i najviša inaktivacija bakterijskih stanica L. innocua. Prilikom ultrazvučnog tretmana na stvaranje biofilma i inaktivaciju utjecala je temperatura, razina ultrazvučne amplitude, vrijeme tretmana. Posljedično se formiraju različiti oblici radikala koji su mjera za intenzitet kavitacije. Radikali oštećuju stanicu i time je inaktiviraju.
Abstract (english)
The aim of this final work is to determine the influnece of non-thermal treatment of high intensity ultrasound on the formation of biofilm of Listeria innocua ATCC 33090. Samples were treated with the ultrasound probe with a frequency of 20 kHz with three independent variables, amplitude (75 %, 100 %), duration of treatment (5min, 10 min) and temperature (40 °C, 60 °C). The results were analyzed by surface method (RSM) using the STATGRAPHICS Centurion program. The highest biofilm reduction was achieved after the 5 minutes of ultrasound treatment at 60 ° C and 100 % of amplitude. The biofilm amount decreased in relation to the initial amount for 92.25 %. At the 75 % amplitude, 60 ° C and 5 minutes of treatment there was no expected reduction of biofilm. Biofilm formation was higher for 99.83 % comparing to the initial level. Temperature treatment (60 ⁰C) resulted in a total reduction of 7.08 log10 CFU / mL, which is the highest inactivation of L. innocua bacterial cells. During ultrasonic treatment formating biofilm and inactivation was influenced by temperature, ultrasonic amplitude level and treatment time. Consequently, different forms of radicals are formed which are the measure of the intensity of cavitation. They damage the cell and thereby inactivate them.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:341105
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-06-13 11:46:52

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