20.500.12556/RUL-119929 Protibakterijsko delovanje eteričnega olja poprove mete (Mentha piperita) na govejem mesu Antibacterial activity of Mentha piperita essential oil on beef 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). 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. protimikrobne snovi eterično olje poprova meta Mentha piperita protimikrobna aktivnost patogene bakterije Salmonella Typhimurium minimalna baktericidna koncentracija goveje meso antimicrobials essential oil Mentha piperita antimicrobial activity pathogenic bacteria Salmonella Typhimurium minimal bactericidal concentration beef true false false [B. Lisičić] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2020-09-13 07:18:00 2020-09-13 07:18:01 2022-09-01 03:56:34 0000-00-00 00:00:00 2020 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 579.24:547.913:633.8 180216 32349699 10683.pdf 10683.pdf 1 6BE54CA4710F2AF438BA8C6CC93D0506 3176f0aacffd92c446ec330bb23c45084f2c7714502340784f1eef25e5916115 f4efb946-a1b9-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=134673 Biotehniška fakulteta 0 0 0