Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida

Martinović, Marijana

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master's thesis

Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:363637

Martinović, Marijana

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

Cite this document

APA 6th Edition

Martinović, M. (2014). Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:363637

MLA 8th Edition

Martinović, Marijana. "Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:363637

Chicago 17th Edition

Harvard

Martinović, M. (2014). 'Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2023, https://urn.nsk.hr/urn:nbn:hr:109:363637

Vancouver

Martinović M. Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2023 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:363637

IEEE

M. Martinović, "Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:363637

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:363637

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Metadata

Title	Antifungalni učinak različitih spojeva na odabrane vrste kvasaca roda Candida
Title (english)	Antifungal Effect of Selected Compounds on Species of Candida spp.
Author	Marijana Martinović
Mentor	Hrvoje Pavlović (mentor)
Committee member	Dajana Gašo-Sokač
Committee member	Hrvoje Pavlović
Committee member	Natalija Velić
Committee member	Lidija Lenart
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	2014-01-31, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Food Microbiology
Abstract	U radu je ispitan antifungalni učinak natrij hidrogenkarbonata, vodikovog peroksida, eteričnog ulja čajevca i borne kiseline na odabrane vrste kvasaca roda Candida: C. albicans, C. famata i C. krusei. Najosjetljivija vrsta kvasca na odabrane antifungalne spojeve je vrsta C. famata, potom slijede C. albicans i, najotpornija vrsta, C. krusei. Najveće odumiranje stanica istraženih vrsta kvasaca uzrokuju veće koncentracije odabranih spojeva (1000 i 2500 ppm), što je posebno izraženo u 24. satu inkubacije, u usporedbi s kontrolnim uzorkom. Broj stanica se smanjuje s 104 na 10 ili 102 stanica u mL suspenzije, ovisno o osjetljivosti kvasca i primijenjenoj koncentraciji.
Abstract (english)	Antifungal effect of sodium bicarbonate, hydrogen peroxide, tea tree essential oil and boric acid on selected yeasts species Candida genera: C. albicans, C. famata and C. krusei was tested. The most susceptible yeast species on tested antifungal compounds was C. famata, following C. albicans while C. krusei was the most resistant specie of tested yeasts. Higher concentrations of tested compounds (1000 and 2500 ppm) reduced cell counts of tested yeasts in higher extent, especially pronounced at 24th hour of incubation period, compared to control sample. Cell counts are reduced from 104 to 10 or 102 cells per mL suspension, depending on yeast susceptibility and applied concentration of antifungal compound.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:363637
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-09-24 12:25:22

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