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Abstract: Influence of mycotoxin zearalenon on growth of bacteria genus Streptococcus and Lactobacillus.

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F49608851%3A_____%2F05%3A8P005604" target="_blank" >RIV/49608851:_____/05:8P005604 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Abstract: Influence of mycotoxin zearalenon on growth of bacteria genus Streptococcus and Lactobacillus.

  • Original language description

    The influnce of the zearalenon on the growth of yoghurt culture YC?180?YO?Flex which contains the strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus. was observed. The different concentrations of zearalenone were prepared: 10 ?g /l, 100 ?g/l, 250 ?g/l, 500 ?g/l and 1000 ?g/l and yoghurt sample were fermented at temperature 45°C for 5 hours. Final products werer analysed and samples cultivated on: Streptococcus Thermophilus Isolation Agar (HiMedia) at 36°C/24hours and Lactobacillus Bulgaricus Agar Base (HiMedia) at 36°C/48-72hours under anaerobic conditions. At growth curve comparisons of control sample (sample without zearalenone) with experimental the negative effect on yoghurt culture growth was investigatedalready at lowest zearalenone concentration.

  • Czech name

    Abstrakt: Vliv mykotoxinu zearalenonu na růst bakterií rodu Streptococcus a Lactobacillus.

  • Czech description

    Byl sledován vliv koncentrace mykotoxinu zearalenon na růst jogurtové kultury YC-180-YO-Flex, která obsahuje Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis a Lactobacillus delbrueckii subsp. bulgaricus. Byla připravena různá koncentrace zearalenonu: 10 ?g /l, 100 ?g/l, 250 ?g/l, 500 ?g/l a 1000 ?g/l a vzorky jogurtu byly fermentovány při teplotě 45°C po dobu 5 hodin. Finální výrobky byly analyzovány a vzorky kultivovány na: Streptococcus Thermophilus Isolation Agar (HiMedia) při 36°C/24hod a Lactobacillus Bulgaricus Agar Base (HiMedia) při 36°C/48-72hod za anaerobních podmínek. Při srovnání růstové křivky kontrolního vzorky (vzorek bez zearalenonu) byl zjištěn negativní vliv na růst jogurtové kultury již u nejnižší zearalenonové koncentrace.

Classification

  • Type

    O - Miscellaneous

  • CEP classification

    GG - Zootechnics

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/QF3025" target="_blank" >QF3025: Substances with estrogenic effects in food chains, impacts on health and yield of domestic animals and foodstuff safety</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2005

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů