- Dspace pagrindinis
- →
- Studentų baigiamieji darbai - Studijų programos
- →
- biomedicinos diagnostika
- →
- Peržiūrėti elementą
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Stonytė, Darija | |
| dc.date.accessioned | 2019-01-22T08:10:03Z | |
| dc.date.available | 2019-01-22T08:10:03Z | |
| dc.date.issued | 2018-06 | |
| dc.identifier.uri | http://dspace.kaunokolegija.lt//handle/123456789/319 | |
| dc.description | Relevance of the topic. Medics are constantly worrying about the growing resistance of microbes from antimicrobial medicaments. The number of supporters, who are looking for alternatives of regular antibiotics, is increasing. From the old times various plant origin extracts have been used for treatment purposes. Coffee tree is widely known for its appetizing and aromatic beans. Coffee is easily accessible for almost everyone in the world. The most important part of the coffee making process is roasting the coffee beans, through which different types of flavors and scents are revealed. People who drink coffee are familiar with its stimulating effect. However, it is possible that coffee also has antimicrobial effect that can be used as an excipient fighting against serious infections. Research goal- To identify antimicrobial activeness of soluble and ground coffee. Research objectives: 1. To describe the active substances of coffee and antimicrobial characteristics stated in scientific literature. 2. Evaluate the antimicrobial effect of soluble and ground coffee. 3. Evaluate if concentration of coffee has effects on coffee‘s antimicrobial activity. Research method. Discussing the information stated in scientific literature about active substances and antimicrobial effect of coffee. A microbiological experiment was conducted that included ground and soluble coffee, which was poured in rigid agar wells. It was established if different concentration aqueous coffee extracts could influence the growth and reproduction of ethanol bacterial cultures. Inhibitory zones have been measured by millimeters. Research results and conclusion. The antimicrobial effect of coffee is increasing when the coffee concentration is rising. Phenolic compounds, mainly chlorogenic acids determine the effect. The process of roasting the beans reduces the amount of chlorogenic acids, therefore the effect of coffee beans can differ based on their firm because the time of roasting varies. Soluble coffee showed the strongest antibacterial effect and it has more caffeine. The most sensitive bacteria S. epidermidis, also K.pneumoniae Ground coffee had a weaker performance, but still had the effect. | en |
| dc.description.abstract | Baigiamajame darbe nagrinėjamas kavos antimikrobinis aktyvumas pasirinktoms etaloninėms mikroorganizmų kultūroms. | en_US |
| dc.language.iso | other | en_US |
| dc.subject | Kava, antimikrobinis, aktyvumas | en_US |
| dc.title | Kavos antimikrobinis aktyvumas | en_US |
| dc.title.alternative | Antimicrobial activity of coffee | en |
| dc.type | Other | en_US |
