Sinergistički učinak sastojaka eteričnih ulja na odabrane bakterije roda Salmonella (CROSBI ID 347594)
Ocjenski rad | doktorska disertacija
Podaci o odgovornosti
Pavlović, Hrvoje
Klapec, Tomislav
hrvatski
Sinergistički učinak sastojaka eteričnih ulja na odabrane bakterije roda Salmonella
Istražen je utjecaj sastojaka eteričnih ulja (karvakrol, eugenol, heksenal, timol i tert–butylhydroquinone; butilhidrokinon) na odabrane bakterije roda Salmonella: S. agona, S. enteritidis, S. infantis i S. paratyphi te vrste Escherichia coli i Enterococcus faecalis. Minimalna bakteriocidna koncentracija sastojaka eteričnih ulja određena je makrodilucijskom metodom. Istom metodom je utvrđen sinergistički utjecaj kombinacija sastojaka eteričnih ulja. Istražena je promjena broja stanica odabranih bakterija tijekom inkubacije u moždano – srčanom bujonu uz dodatak sastojaka eteričnih ulja nakon 1., 2., 4., 8. i 24. sata uzgoja pri 37°C. Metodom dilucije je istraženja promjena broja stanica odabranih bakterija tijekom inkubacije u mljevenom svinjskom mesu s dodatkom različitih koncentracija odabranih sinergističkih kombinacija sastojaka eteričnih ulja nakon 1., 4., 8. i 24 sata inkubacije na 37°C. Određen je kemijski sastav i senzorske promjene prije, tijekom i nakon kuhanja mljevenog mesa sa sinergističkim kombinacijama sastojaka eteričnih ulja. Najmanja minimalna bakteriocidna koncentracija primijećena je pri 31, 25 mgL-1 timola prema S. enteritidis i E. coli dok je terc – butilhidrokinon u potpunosti inhibirao S. paratyphi tek pri 250 mgL-1. Utvrđena je statistički značajna razlika tijekom inkubacije S. infantis sa sinergističkom kombinacijom od 25 mgL-1 karvakrola i 12, 5 mgL-1 heksenala i 18, 75 mgL-1 karvakrola i 18, 75 mgL-1 terc– butilhidrokinona i E. faecalis s kombinacijom 12, 5 mgL-1 terc– butilhidrokinona i 37, 5 mgL-1 timola. Inkubacijom pojedinačnih tvari u moždano – srčanom bujonu: eugenola, karvakrola i timola na S. agona ; karvakrola i terc– butilhidrokinona na S. infantis ; karvakrola i timola na S. paratyphi te terc-butilhidrokinona i timola na Enterococcus faecalis utvrđena je statistički značajna razlika. Tijekom inkubacije S. enteritidis i E. coli nije utvrđena statistički značajna razlika. Statistički značajna razlika nije utvrđena tijekom inkubacije odabranih kultura u mljevenom mesu, kao niti senzorske promjene u mljevenom svinjskom mesu prije kuhanja, tijekom i nakon kuhanja.
Salmonella; Enterococcus faecalis; Escherichia coli; karvakrol; heksenal; tert–butylhydroquinone; timol; sinergistički učinak
nije evidentirano
engleski
Synergistic effect of essential oil constituents on selected Salmonella species
Synergistic effect of essential oil constituents (eugenol, carvacrol, thymol, hexenal and tert–butylhydroquinone) on selected bacteria of genera Salmonella: S. agona, S. enteritidis, S. infantis and S. paratyphi as well as bacterial species Escherichia coli and Enterococcus faecalis was investigated. Minimal bactericidal concentration of essential oil constituents was determined by macrobroth dilution method. The same method was used to determine synergistic effect of combination of essential oil constituents. Changes of viable cells during incubation with eugenol, carvacrol, thymol, hexenal and tert–butylhydroquinone, in Brain Heart Infusion broth in 1st, 2nd, 4th, 8th and 24th hour at 37°C, was essayed,. By dilution method, changes of viable cells of tested bacteria during incubation in minced pork meat with different synergistic combinations of essential oils were analysed in 1st, 4th, 8th and 24th hour of incubation at 37°C. Chemical composition as well as sensory changes in meat with synergistic combinations of essential oil constituents was determined before, during and after cooking meat. Thymol was most powerful against S. enteritidis and E. coli with minimal bactericidal concentration of 31,25 mgL-1 while S. paratyphi was inhibited with 250 mgL-1 of tert–butylhydroquinone. Statistically significant difference during incubation of S. infantis with synergistic combinations with 25 mgL-1 of carvacrol and 12,5 mgL-1 hexenal and 18,75 mgL-1 of carvacrol and 18,75 mgL-1 tert–butylhydroqinone and E. faecalis with combination of 12,5 mgL-1 tert – butylhydroqinone and 37,5 mgL-1 thymol was observed. During incubation of individual essential oil constituents in Brain Heart Infusion broth, statistically significant difference was observed with: eugenol, carvacrol and thymol on S. agona; carvacrol and tert –butylhydroquinon on S. infantis; carvacrol and thymol on S. paratyphi and tert–butylhydroquinone and thymol against Enterococcus faecalis. During incubation of individual essential oil constituents with S. enteritidis i E. coli no statistically difference was detected. No statistical difference was noticed during incubation of selected bacterial cultures in minced pork meat with synergistic combinations of essential oil constituents in different concentrations as well as sensory difference of uncooked meat and meat during and after cooking.
Salmonella; Enterococcus faecalis; Escherichia coli; carvacrol; hexenal; tert–butylhydroquinone; butylhydroquinone; thymol; synergistic effect
nije evidentirano
Podaci o izdanju
111
20.12.2006.
obranjeno
109:643826
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Prehrambeno-tehnološki fakultet Osijek
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