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Title:Inhibitorne lastnosti borovnic na rast mikrobnih celic
Authors:ID Babič, Jerneja (Author)
ID Leitgeb, Maja (Mentor) More about this mentor... New window
ID Knez Marevci, Maša (Comentor)
ID Primožič, Mateja (Comentor)
Files:.pdf VS_Babic_Jerneja_2018.pdf (1,69 MB)
MD5: EB8CDD572D76D77FB16B658C8C228A5D
PID: 20.500.12556/dkum/b2afbc7e-2466-45a0-bc69-e5caa07d12f3
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Namen diplomske naloge je proučiti antimikrobne lastnosti ameriških borovnic (Vaccinium corymbsum L.) ter navadnih borovnic (Vaccinium myrtillus L.) na rast različnih mikrobnih celic kot so Escherichia coli, Staphylococcus aureus, Bacillus cereus, Aspergillus brasiliensis, Candida albicans, Pseudomonas aeruginosa ter Pseudomonas fluorescens. Z ekstrakcijo po Soxhletu smo pripravili več različnih ekstraktov borovnic, kot so etanolni ekstrakt ameriške borovnice, etanolni ekstrakt liofilizirane ameriške borovnice ter ekstrakti iz navadne borovnice z etanolom, metanolom in acetonom. Poleg ekstraktov navadnih ter ameriških borovnic smo kot testne vzorce uporabili tudi svež sok ameriške borovnice ter liofiliziran sok ameriške borovnice. Inhibitorne lastnosti smo ugotavljali z disk difuzijsko metodo, tako da smo sterilne diske namestili na gojišča z mikroorganizmi ter na diske nanesli vzorce borovnic. Ugotovili smo, da borovnice ne zavirajo rast kvasovk kot sta Candida albicans ter Aspergillus brasiliensis. Največji inhibitorni učinek na rast vseh testnih bakterij je bilo zaznati v primeru metanolnega ekstrakta navadne borovnice, medtem ko je najslabše inhibitorne lastnosti bilo moč zaznati v primeru svežega soka ameriške borovnice ter liofiliziranega soka ameriške borovnice. Testirani vzorci ameriških in navadnih borovnic so najbolj inhibitorno delovali na rast bakterije Pseudomonas aeruginosa, ki je Gram negativna bakterija, saj je pri vseh testnih vzorcih bilo zazanati cono inhibicije resti mikroorganizma. Najslabše inhibitorne lastnosti testiranih vzorcev pa se kažejo pri Staphylococcus aureus, ki je Gram pozitivna bakterija.
Keywords:ameriška borovnica, navadna borovnica, antimikrobne lastnosti, inhibicija
Place of publishing:Maribor
Publisher:[J. Babič]
Year of publishing:2018
PID:20.500.12556/DKUM-70961 New window
UDC:582.688.31(043.2)
COBISS.SI-ID:21606166 New window
NUK URN:URN:SI:UM:DK:RYHP89VG
Publication date in DKUM:13.07.2018
Views:1736
Downloads:232
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:23.06.2018

Secondary language

Language:English
Title:Inhibitory properties of blueberries on the growth of microbial cells
Abstract:The purpose of this work was to study the antimicrobial properties of blueberries (Vaccinium corymbsum L.) and bilberries (Vaccinium myrtillus L.) on the growth of various microbial cells such as Escherichia coli, Staphylococcus aureus, Bacillus cereus, Aspergillus brasiliensis, Candida albicans, Pseudomonas aeruginosa and Pseudomonas fluorescens. With Soxhlet extraction, we prepared several different test samples, such as blueberry ethanol extract, ethanol extract of lyophilized blueberry and ethanol, methanol and acetone bilberry extract. Beside the extracts of bilberry and blueberry, fresh juice of blueberry and lyophilized juice was used as test samples. The inhibitory properties were determined by the discs method. The sterile discs were placed on media with microorganisms and then samples of blueberries and bilberries were applied on the discs. The results show that test samples of blueberries and bilberries do not have inhibitory properties on yeast growth, such as Candida albicans and Aspergillus brasiliensis. Inhibition has appeared in all bacteria. The greatest inhibition was caused by the methanol extract of bilberries, the slightest inhibition was caused by the fresh blueberry juice and the lyophilized juice of blueberries. The highest inhibition was observed in Pseudomonas aeruginosa who is Gram negative bacteria and the smallest in Staphylococcus aureus who is Gram positive bacteria.
Keywords:blueberry, bilberry, antimicrobial properties, inhibition


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