prikaz prve stranice dokumenta Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline
Access restricted to students and staff of home institution
master's thesis
Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:102701
Tudić, Alma
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Cite this document

Tudić, A. (2008). Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:102701

Tudić, Alma. "Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:102701

Tudić, Alma. "Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:102701

Tudić, A. (2008). 'Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:102701

Tudić A. Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:102701

A. Tudić, "Antimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:102701

Please login to the repository to save this object to your list.
Metadata
TitleAntimikrobno djelovanje novosintetiziranih analoga kumarina i dehidrooctene kiseline
Title (english)Antimicrobial effect of newly synthesized analogues of coumarin and dehydroacetic acid
AuthorAlma Tudić
MentorSenadin Duraković (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 country2008-06-20, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:102701
Study programmeTitle: 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 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 on2017-09-04 08:00:36

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij