The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch-type low scalded cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F18%3AN0000085" target="_blank" >RIV/26722861:_____/18:N0000085 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12508" target="_blank" >https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12508</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/1471-0307.12508" target="_blank" >10.1111/1471-0307.12508</a>
Alternative languages
Result language
angličtina
Original language name
The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch-type low scalded cheese
Original language description
Lactococcal and enterococcal adjuncts with verified anticlostridial activity were successfully applied in the technology process of Dutch‐type low‐scalded cheese. The microbial status of experimental cheeses, physicochemical parameters and late blowing defects were evaluated for batches inoculated with Clostridium tyrobutyricum, and compared with noninoculated controls and the application of nisin. Two strains (CCDM 731 and CCDM 71) belonging to the species Lactococcus lactis subsp. lactis had significant anticlostridial effects which were comparable to nisin. Regardless of the noneffective enterococci adjunct, both lactococcal strains effectively supported the fermentation and ripening process in combination with the commercial starter itself or in combination with nisin.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
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
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
ISSN
1364-727X
e-ISSN
1471-0307
Volume of the periodical
71
Issue of the periodical within the volume
S1
Country of publishing house
US - UNITED STATES
Number of pages
12
Pages from-to
107-119
UT code for WoS article
000428328700012
EID of the result in the Scopus database
2-s2.0-85044299323