diplomsko delo
Zala Šturm (Author), Lea Pogačnik (Reviewer), Barbara Jeršek (Mentor)

Abstract

Namen diplomske naloge je bil ovrednotiti protibakterijsko delovanje eteričnega olja in hidrolata cimeta (Cinnamomum zeylanicum) proti bakterijam vrst Escherichia coli, Staphylococcus aureus, Listeria innocua in Pseudomonas aeruginosa. Protibakterijsko delovanje eteričnega olja smo preverjali z metodo razredčevanja v mikrotitrski ploščici, protibakterijsko delovanje hidrolata pa z metodo razredčevanja v mikrotitrski ploščici in z metodo difuzije. Minimalno inhibitorno koncentracijo (MIC) smo določili in potrdili tudi z metodo štetja kolonij na trdnem gojišču. Za bakterije vrste E. coli smo določili, da je vrednost MIC 0,78 mg/ml, za S. aureus 0,2 mg/ml, za L. innocua od 0,1 do 0,2 mg/ml in za P. aeruginosa 1,56 mg/ml. Najboljšo protibakterijsko aktivnost smo tako določili za bakterije vrste L. innocua, ki je imela najnižjo vrednost MIC. Hidrolat cimeta ni imel protibakterijske aktivnosti, ne glede na različne uporabljene metode. Z eksperimentalnim delom smo pokazali, da ima eterično olje cimeta protibakterijske lastnosti in da ima večji učinek na grampozitivne (S. aureus in L. innocua) kot na gramnegativne (E. coli, P. aeruginosa) bakterije. Rezultati kažejo na to, da bi lahko podrobnejše raziskave o aktivnosti eteričnega olja na bakterije vodile do uporabe eteričnega olja cimeta kot naravnega protimikrobnega sredstva v živilstvu.

Keywords

eterično olje;hidrolat;cimet;protimikrobno delovanje;Escherichia coli;Staphylococcus aureus;Listeria innocua;Pseudomonas aeruginosa;minimalna inhibitorna koncentracija;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [Z. Šturm]
UDC: 579.24:579.913:582.673.42
COBISS: 74028547 Link will open in a new window
Views: 396
Downloads: 70
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Other data

Secondary language: English
Secondary title: Antibacterial activity of cinnamon essential oil
Secondary abstract: The purpose of the research was to determine the antibacterial effects of the cinnamon (Cinnamomum zeylanicum) essential oil and hydrolate against Escherichia coli, Staphylococcus aureus, Listeria innocua and Pseudomonas aeruginosa. The antibacterial activity of the essential oil was determined by broth microdilution method. The antibacterial action of the hydrolate was determined by the broth microdilution method and by agar diffusion method. The minimal inhibitory concentration (MIC) was determined and confirmed by plate count method. For E. coli, the MIC value was 0.78 mg/ml, for S. aureus 0.2 mg/ml, for L. innocua from 0.1 to 0.2 mg/ml and for P aeruginosa 1.56 mg/ml. The best antibacterial activity was showed for L. innocua, which had the lowest MIC value. Cinnamon hydrolate showed no antibacterial activity irrespective used methodology. The results of experimental work showed that cinnamon essential oil has antibacterial properties and has a greater effect on gram-positive (S. aureus and L. innocua) then on gram-negative (E. coli, P. aeruginosa) bacteria. The results suggest that antibacterial effects of the cinnamon essential oil can lead to wider use of the cinnamon essential oil as a natural antibacterial agent in food.
Secondary keywords: essential oils;hydrolate;cinnamon;antimicrobial activity;Escherichia coli;Staphylococcus aureus;Listeria innocua;Pseudomonas aeruginosa;minimal inhibitory concentration;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 21 f., [3] f. pril.
ID: 13285827