DEVELOPMENT OF CAPILLARY ZONE ELECTROPHORESIS METHOD FOR MONITORING OF SELECTED ORGANIC ACIDS IN FERMENTED FOODS
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94043" target="_blank" >RIV/00216305:26310/11:PU94043 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
DEVELOPMENT OF CAPILLARY ZONE ELECTROPHORESIS METHOD FOR MONITORING OF SELECTED ORGANIC ACIDS IN FERMENTED FOODS
Original language description
During processing of food matrix by microorganisms, the great number of various metabolites is formed. Simple organic acids (such as acetic acid, lactic acid etc.) belong among the most important ones. Therefore, monitoring of their production during fermentation process provides valuable information for control of biotechnological processes. Moreover, organic acids have a significant impact on sensory properties, stability of food and are an indicator of microbial contamination. The link between the different fermentation processes is, for example, lactic acid. It is usually formed during fermentation of grape must as well as in the production of fermented dairy products. Lactic acid shows a different perspective on the nature of organic acids. They are either desirable (for the production of milk fermented products), or undesirable - as an indicator of contaminant microflora (lactic fermentation of grape must, undesirable milk souring). Determination of organic acids requires a sensitive analytical
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů