Antimicrobial effects of linear polyphosphates for chosen microorganisms

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Antimicrobial effects of linear polyphosphates for chosen microorganisms

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dc.contributor.advisor Buňková, Leona cs
dc.contributor.author Nováková, Adéla cs
dc.date.accessioned 2010-07-16T14:05:46Z
dc.date.available 2010-07-16T14:05:46Z
dc.date.issued 2008-05-16 cs
dc.identifier Elektronický archiv Knihovny UTB cs
dc.identifier.uri http://hdl.handle.net/10563/5708
dc.description.abstract U mléčných výrobků byly fosforečnany schváleny, a to k ochraně chuti a vůně. Je známo, že fosforečnany mají antimikrobiální vlastnosti. Tato práce se zabývá studiem antimikrobních vlastností tavících solí JOHA HBS, JOHA S9, SELF 690. Předmětem studie bylo srovnat tento effekt na modelovém systému. Bylo srovnáváno 6 gram pozitivních bakterií (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Bacillus brevis, Bacillus sphaericus, Micrococcus luteus) a 4 gram negativní kmeny bakterií (Escherichia coli, Serratia marcescens, Pseudomonas fluorescens, Salmonella Typhimurium). Gram-pozitivní bakterie byly citlivější než gram-negativní bakterie. U gram-pozitivních bakterií byl růst úplně zastaven koncentracemi fosforečnanů 0.4 až 0.5%. cs
dc.format 81 s., 25 s. obr. příloh. cs
dc.format.extent 5737466 bytes cs
dc.format.mimetype application/pdf cs
dc.language.iso en cs
dc.publisher Univerzita Tomáše Bati ve Zlíně cs
dc.rights Bez omezení cs
dc.subject JOHA HBS cs
dc.subject JOHA S9 cs
dc.subject SELF 690 cs
dc.subject Staphylococcus aureus cs
dc.subject Bacillus subtilis cs
dc.subject Bacillus cer-eus cs
dc.subject Bacillus brevis cs
dc.subject Bacillus sphaericus cs
dc.subject Micrococcus luteus cs
dc.subject Escherichia coli cs
dc.subject Serratia marcescens cs
dc.subject Pseudomonas fluorescens cs
dc.subject Salmonella typhi cs
dc.subject tavíci soli; cs
dc.subject JOHA HBS en
dc.subject JOHA S9 en
dc.subject SELF 690 en
dc.subject Staphylococcus aureus en
dc.subject Bacillus subtilis en
dc.subject Bacillus cer-eus en
dc.subject Bacillus brevis en
dc.subject Bacillus sphaericus en
dc.subject Micrococcus luteus en
dc.subject Escherichia coli en
dc.subject Serratia marcescens en
dc.subject Pseudomonas fluorescens en
dc.subject Salmonella typhi en
dc.subject emulsifying salts; en
dc.title Antimicrobial effects of linear polyphosphates for chosen microorganisms cs
dc.title.alternative Antimicrobial effects of linear polyphosphates for chosen microorganisms en
dc.type diplomová práce cs
dc.contributor.referee Černíková, Michaela cs
dc.date.accepted 2008-06-04 cs
dc.description.abstract-translated Phosphates have been approved for use in dairy products primarily to protect flavour. It is also known that phosphates have antimicrobial properties. The objective of this study was to compare the effect of different phosphates in model system. This diploma work is aimed to studying of the antimicrobial effects of emulsifying salts JOHA HBS, JOHA S9 and SELF 690. In addition, a panel of 6 gram-positive (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Bacillus brevis, Bacillus sphaericus, Micrococcus luteus) and 4 gram-negative bacteria (Escherichia coli, Serratia marcescens, Pseudomonas fluorescens, Salmonella Typhimurium) were tested for their sensitivity against the polyphosphates. Gram-positive bac-teria are generally more sensitive to phosphates then are gram-negative bacteria. Growth was totally inhibited by 0.4% and 0.5% concentration of phosphates for gram-positive bac-teria. en
dc.description.department Ústav potravinářského inženýrství cs
dc.description.result obhájeno cs
dc.parent.uri http://hdl.handle.net/10563/202 cs
dc.parent.uri http://hdl.handle.net/10563/220 cs
dc.thesis.degree-discipline Technologie, hygiena a ekonomika výroby potravin cs
dc.thesis.degree-discipline Technology, hygiene and economics of food production en
dc.thesis.degree-grantor Univerzita Tomáše Bati ve Zlíně. Fakulta technologická cs
dc.thesis.degree-grantor Tomas Bata University in Zlín. Faculty of Technology en
dc.thesis.degree-name Ing. cs
dc.thesis.degree-program Chemie a technologie potravin cs
dc.thesis.degree-program Chemistry and food technologies en
dc.identifier.stag 8061
dc.date.assigned 2007-11-20 cs
utb.result.grade B
utb.result.grade B


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