|
|
Impact of selected emulsifiers and different emulsification methods on the growth of Staphylococcus aureus and Escherichia coli.
KOLDOVÁ, Kamila
The main topic of this bachelor's thesis is to determine the minimum inhibitory and bactericidal concentration of selected types of emulsifiers and plant extracts on the growth of Escherichia coli and Staphylococcus aureus bacteria. The thesis also examines the effect of selected emulsifiers and their methods of emulsification on emulsion stability. The theoretical part provides basic information about the bacteria used, their morphological characteristics, pathogenesis, and the diseases they cause. It also describes emulsifiers and their general characteristics, including emulsion stability. The final theoretical part of the thesis focuses on plant extracts, their properties, and their applications. The methodology section of this thesis illustrates the procedures for preparing emulsifiers and plant extracts, as well as determining the minimum inhibitory and bactericidal concentrations. These determinations were performed in a 96-well microtiter plate and measured spectrophotometrically. The method for preparing emulsion stability was conducted in glass test tubes, Eppendorf tubes, and centrifuge tubes. Based on these methodts, the stability of emulsion of Mueller-Hinton broth and sugar solution was determined. The results of minimum inhibitory and bactericidal concentration were processed into tables and evaluated. Emulsion stability was processed and evaluated using obtained photographs.
|
guest ::
