Inhibition of clostridium tyrobutyricum in cheese-slurry

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F16193296%3A_____%2F10%3AJMINHI10" target="_blank" >RIV/16193296:_____/10:JMINHI10 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Inhibition of clostridium tyrobutyricum in cheese-slurry
Original language description
Effects of muramidase, potassium nitrate, the mesophilic starter culture, nisin, the nisin-producing Lactococcus strain and two Lactobacillus strains with anticlostridial activity on survival and growth of the gas-producing Clostridium tyrobutyricum in amodel cheese-slurry system were compared. Within the first 2 weeks potassium nitrate, muramidase and nisin had the strongest anticlostridial activity but then their effect decreased. On the other hand, effect of added cultures was observed during both months of storage. The most effective were the nisin-producing Lactococcus strain and the aroma-producing mesophilic culture ? they caused a decrease in clostridial spores of about 1.5 to 2 decimal orders in comparison with the control sample at the samestorage period.
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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Project
<a href="/en/project/2B06048" target="_blank" >2B06048: Microbiological risks at dairy processing - detection and preventative measures</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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