Undesirable microflora of ripened cheeses
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F15%3A%23NE38" target="_blank" >RIV/26722861:_____/15:#NE38 - 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
Undesirable microflora of ripened cheeses
Original language description
Smear rippened cheeses characterized by its distinctive savory flavour have a long tradition in the Czech Republic. Our samples had white and pink stains on the typical yellow-orange surface. The microbiological assays, which included i.a. determination of coliform bacteria, lactobacilli, S. aureus, yeast and fungi and also other analysis for elimination of problems with the quality of the cheese were performed. After our testing of the interaction between brevibacteria and yeasts, that were isolated from cheeses and identified by MALDI-TOF was not detected microbial effect on the color of the cheeses although this type of microorganisms most often form pigments. In the dye annatto is the main pigment orange 9'-cis bixin, which may isomerate to red all-trans bixin, and it decompose to the red all-trans norbixin. Both of these compounds can bind to caseins, causing the pink color. There may also be a decomposition reaction leading to formation of orange or yellow products.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů