Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F10%3A39881724" target="_blank" >RIV/00216275:25310/10:39881724 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses
Original language description
Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treatedwith the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
—
Result continuities
Project
<a href="/en/project/GA203%2F08%2F1536" target="_blank" >GA203/08/1536: Progressive methods in chemical, food and clinical analysis</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech journal of food sciences (Potravinářské vědy)
ISSN
1212-1800
e-ISSN
—
Volume of the periodical
28
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
—
UT code for WoS article
000280143500012
EID of the result in the Scopus database
—