Mikrobna populacija i antibakterijski učinak odabranih vrsta meda

Zečević, Antonio

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undergraduate thesis

Mikrobna populacija i antibakterijski učinak odabranih vrsta meda

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:717500

Zečević, Antonio

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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APA 6th Edition

Zečević, A. (2012). Mikrobna populacija i antibakterijski učinak odabranih vrsta meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:717500

MLA 8th Edition

Zečević, Antonio. "Mikrobna populacija i antibakterijski učinak odabranih vrsta meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:717500

Chicago 17th Edition

Zečević, Antonio. "Mikrobna populacija i antibakterijski učinak odabranih vrsta meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:717500

Harvard

Zečević, A. (2012). 'Mikrobna populacija i antibakterijski učinak odabranih vrsta meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:717500

Vancouver

Zečević A. Mikrobna populacija i antibakterijski učinak odabranih vrsta meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:717500

IEEE

A. Zečević, "Mikrobna populacija i antibakterijski učinak odabranih vrsta meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:717500

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:717500

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Metadata

Title	Mikrobna populacija i antibakterijski učinak odabranih vrsta meda
Title (english)	Antibacterial effect of linden honey
Author	Antonio Zečević
Mentor	Hrvoje Pavlović (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food and Nutrition Research) (Sub-department of Biology and Microbiology) Osijek
Defense date and country	2012-10-25, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Food Microbiology
Abstract	Med je jedinstvena namirnica i njena svojstva ju čine nezamjenjivom. Priroda je, u obliku meda, čovjeku podarila jedini proizvod koji može konzumirati bez ikakve obrade. Zbog njegovih antibakterijskih svojstava i preventivnog učinka na ljudski organizam zanimljiv je, ne samo prehrambenoj industriji, nego i medicini. Čuvan pri pravilnim uvjetima, med je nekvarljiva namirnica. Postoje različite vrste meda ovisno o cvjetnom izvoru nektara iz kojeg je dobiven. U ovom radu ispitan je antibakterijski učinak lipovog meda na 6 bakterijskih vrsta: Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella paratyphi i Proteus mirabilis.
Abstract (english)	Honey is an unique food and it's characteristics make it irreplaceable. Nature gave to men the only product which can be used without any further processing. Because of it's antibacterial characteristics and disease-prevention effect, honey is used both in medicine and food industry. Stored under optimal conditions, honey is microbiologically stable product. There are different types of honey according to its floral source. In this work, the antibacterial effect of linden honey on six bacteria species was examined: Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella paratyphi and Proteus mirabilis.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:717500
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
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-11-30 13:20:04