diplomsko delo
Belmin Lisičić (Author), Lea Demšar (Reviewer), Sonja Smole Možina (Mentor)

Abstract

Uporaba naravnih protimikrobnih sestavin za konzerviranje hrane pridobiva vedno večjo pozornost zaradi večje osveščenosti potrošnikov glede vpliva varne hrane na zdravje, vključno z naraščajočo skrbjo o mikrobni odpornosti na konvencionalne metode konzerviranja. Vir naravnih protimikrobnih spojin je tudi poprova meta oz. njeni pripravki, ki vsebujejo mentol, sestavino z izrednim protimikrobnim delovanjem. Namen te diplomske naloge je bil najprej določiti protimikrobno aktivnost različnih pripravkov poprove mete z metodo mikrodilucije in vitro v mikrotitrski ploščici. Eterično olje (EOPM) z najmanjšo mikrobicidno koncentracijo (MBK 0,89 μL/mL) smo uporabili v nadaljnji raziskavi določanja protimikrobne aktivnosti v modelnem poskusu na govejem mesu. Tekom petdnevnega skladiščenja smo s standardnimi mikrobiološkimi metodami potrdili inhibirano rast vseh spremljanih indikatorskih skupin bakterij (skupnega števila aerobnih mezofilnih bakterij, enterobakterij in salmonel). Vendar premaz z dodatkom EOPM ni popolnoma zavrl rasti salmonel in drugih bakterij, predvidoma zaradi previsokega inokuluma salmonel in temperature skladiščenja nad 4-5 °C. Najboljši protimikrobni učinek EOPM smo potrdili proti enterobakterijam (povprečno 1,39 log zmanjšano število).

Keywords

protimikrobne snovi;eterično olje;poprova meta;Mentha piperita;protimikrobna aktivnost;patogene bakterije;Salmonella Typhimurium;minimalna baktericidna koncentracija;goveje meso;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [B. Lisičić]
UDC: 579.24:547.913:633.8
COBISS: 32349699 Link will open in a new window
Views: 525
Downloads: 155
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Other data

Secondary language: English
Secondary title: Antibacterial activity of Mentha piperita essential oil on beef
Secondary abstract: Natural antimicrobials as food preservatives receive increasing attention due to improved consumer awareness about the influence of safe food and nutrition on human health, including a growing concern about microbial resistance towards conventional methods of food preservation. The source of natural antimicrobials is also Mentha piperita, which contains menthol, an important compound with extraordinary antimicrobial activity. The purpose of this thesis was initially to determine antimicrobial activity of various Mentha piperita preparations in vitro, by broth microdilution method. The preparation with a lowest minimal bactericidal concentration (0.89 μL/mL) was used in further studies to determine antimicrobial activity of Mentha piperita essential oil (MPEO) on beef stored for 5 days in a model experiment. Using standard microbiological methods, we found that the addition of MPEO inhibited the growth of all monitored indicator groups of bacteria (total aerobic mesophilic count, Enterobacteriaceae, and Salmonella) during storage. However, the addition of MPEO did not completely inhibit the growth of Salmonella and other bacteria, presumably due to the high inoculum and temperatures above 4-5 °C, which allowed Salmonella and other bacteria still to grow. The best antimicrobial effect of the MPEO was observed against Enterobacteriaceae, with 1.39 average log reduction.
Secondary keywords: antimicrobials;essential oil;Mentha piperita;antimicrobial activity;pathogenic bacteria;Salmonella Typhimurium;minimal bactericidal concentration;beef;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 24 f.
ID: 12035106