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master's thesis
Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:041620
Balicki, Blanka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY

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Balicki, B. (2014). Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:041620

Balicki, Blanka. "Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:041620

Balicki, Blanka. "Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:041620

Balicki, B. (2014). 'Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:041620

Balicki B. Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:041620

B. Balicki, "Antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:041620

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Metadata
TitleAntibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterijske vrste
Title (english)Antibacterial effect of chestnut and linden honey on selected Gram negative bacteria
AuthorBlanka Balicki
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberDajana Gašo-Sokač
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Osijek
Defense date and country2014-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Ispitan je antibakterijski učinak meda kestena i lipe na odabrane gram negativne bakterije: Escherichia coli, Salmonella agona, S. enteritidis, S. infantis i Yersinia enterocolitica. Ispitane su koncentracije meda od 20, 30, 45 i 60 %. Pored toga, otopine meda su termički tretirane 30 minuta na 60 °C, 10 minuta na 80 °C te 5 minuta na 100 °C nakon čega je određen antibakterijski učinak i izmjeren aktivitet vode. Med kestena i lipe uzrokuje djelomičnu inhibiciju rasta E. coli, uz snažniji učinak meda lipe. Med lipe snažnije inhibira S. agona i S. enteritidis, dok med kestena jače djeluje na S. infantis. Obje vrste meda nisu inhibirale bakteriju bakteriju Yersinia enterocolitica, bez obzira na primijenjenu koncentraciju. Snažniju inhibiciju rasta uzrokuju veće koncentracije meda. Aktivitet vode meda se smanjuje zagrijavanjem meda.
Abstract (english)
Antibacterial effect of chestnut and linden honey on selected Gram negative: Escherichia coli, Salmonella agona, S. enteritidis, S. infantis i Yersinia enterocolitica. Antibacterial effect of 20, 30, 45 and 60% of honey solutions was tested. Solutions were h eated a t 60 °C for 30 minutes, 80 °C f or 10 minutes and 100 °C for 5 minutes and antibacterial effect, as well as water activity were measured. E. coli was only partially inhibited by chestnut or linden honey, while later was more potent in inhibitory effect. Linden honey caused wider inhibition zones to S. agona and S. enteritidis, while the effect was opposite to S. infantis. To bacteria Y. enterocolitica both honey samples had no inhibitory effect regardless to concentration applied. Higher honey concentrations yield higher inhibition zones. Water activity of tested honey samples is reduced by heating.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:041620
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-12 07:39:27

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