Measurement of pH micro-heterogeneity in cheese matrices by fluorescence lifetime imaging

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11120%2F15%3A43909486" target="_blank" >RIV/00216208:11120/15:43909486 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.3389/fmicb.2015.00183" target="_blank" >http://dx.doi.org/10.3389/fmicb.2015.00183</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3389/fmicb.2015.00183" target="_blank" >10.3389/fmicb.2015.00183</a>

Result language
angličtina
Original language name
Measurement of pH micro-heterogeneity in cheese matrices by fluorescence lifetime imaging
Original language description
Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by themicroenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) due to their metabolic activity. While cheese pH may be measured at macro level there remains a significant knowledge gap relating to the degree of micro-heterogeneity of pH within the cheese matrix and its relationship with microbial, enzymatic and physiochemical parameters and ultimately with cheese quality, consistency and ripening patterns. The pH of cheese samples was monitored both at macroscopic scale and at microscopic scale, using a non-destructive microscopic technique employing C-SNARF-4 and Oregon Green 488 fluorescent probes. The objectives of this work were to evaluate the suitabilit
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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