The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F00%3A00002643" target="_blank" >RIV/60076658:12220/00:00002643 - 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
The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut.
Original language description
Sauerkrauts were prepared in three laboratory esperiments form three white cabbage varietes by initial by fermentation at 22°Cfor 14 days, then stored at 5-6°C and analysed after six months. Six variants were observed: a spontaneously fermented one as control and inoculated ones with commercial strains of lactic acid bacteria Lastobacillus plantarum, Lactobacillus casei, Pediocossus pentosaceus, Enterococcus faecium and mixed Microsil preparative, all at dose 5x106 CFU g-1 of cabbage. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatobraphy. Sauerkraut quality parameters, pH value, total acidity , lactic acid, acetic acid, ammonia, alpha-amino groups and ethanol, were also determined. Histamine, tryptamine, spermidine concentrations were usualy below 10 mg.kb-1 and sometimes below detection limits. Formation of tyramine, putrescine and cadaverine, whose total concentrations were from 450 to 780 mg.kg-1
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
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)

Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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