Antimikrobno djelovanje ekstrakta češnjaka

master's thesis

• Title (english): Antimicrobial activitey of garlic extract
• Author: Antonela Jagić
• Mentor: Mihaela Blažinkov (mentor)
• Committee member: Mihaela Blažinkov (predsjednik povjerenstva)
• Committee member: Ivanka Žutić (član povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Committee member: Ivančica Kovaček (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Microbiology); Zagreb
• Defense date and country: 2020-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Prirodni antimikrobni spojevi intenzivno se istražuju kao potencijalno rješenje mikrobioloških problema s kojima se suočavaju medicina i fitomedicina. Također, smanjenje upotrebe kemijskih antimikrobnih spojeva pozitivno bi djelovalo na zdravlje ljudi i okoliš. Češnjak (Allium sativum) je svrstan među najznačajnije biljne antibiotike. Inhibira rast različitih vrsta bakterija, gljiva, virusa i protozoa. Provedenim istraživanjem utvrđeno je da vodeni ekstrakti češnjaka koncentracija 100 %, 75 %, 50 %, 25 % i 5 % imaju antimikrobno djelovanje na pojedine ispitivane mikroorganizme. Ispitana je osjetljivost mikroorganizama Candida albicans, Escherichia coli, Staphylococcus aureus i Pseudomonas aeruginosa. Vodeni ekstrakti češnjaka su ovisno o svojoj koncentraciji i vrsti ispitivanog mikroorganizma imali različita djelovanja.

Abstract (english)

Antimicrobial compounds from natural sources are being intensively researched as a potential solution to the microbiological problems faced by medicine and phytomedicine. Also, reducing the use of chemical antimicrobial compounds would have a positive effect on human health and the environment. Garlic (Allium sativum) is one of the most important herbal antibiotics. It inhibits the growth of different species of bacteria, fungi, viruses and protozoa. The results of the research within this study have shown that garlic aqueous extracts concentrations of 100 %, 75 %, 50 %, 25 % and 5 % have antimicrobial activity on certain tested microorganisms. The sensitivity of microorganisms Candida albicans, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa was examined. Garlic aqueous extracts acted differently depending on their concentration and the species of tested microorganism.

• Keywords: češnjak (Allium sativum); antimikrobno djelovanje; vodeni ekstrakt
• Keywords (english): garlic (Allium sativum); antimicrobial activity; aqueous extract
• Language: croatian
• URN:NBN: urn:nbn:hr:204:938652
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-10-29 09:57:43