Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F02%3A00003935" target="_blank" >RIV/60076658:12220/02:00003935 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants
Original language description
As contents of biogenic amines, namely of tyramine, in spontaneously fermented sauerkrauts are rather high from toxicological point of view, application of starter cultures of lactic acid bacteria for fermentation control was tested. Sauerkrauts were prepared in three laboratory experiments using Lactobacillus plantarum, L. casei, Pediococcus pentosaceus, Enterococcus faecium or mixed preparative Microsil applied at dose 5x106 CFU per gram of cabbage. Spontaneously fermented sauerkraut was used as a control variant. Quality parameters and seven biogenic amines were determined after six months sauerkraut storage. Formation of tyramine, putrescine and cadaverine was significantly (P < 0.005) suppressed by L. plantarum and Microsil. Furthermore, three similar experiments were carried out for optimisation of the latter inoculants dosage. In conclusion, application of the tested strain of L. plantarum and Microsil preparative at dose 106 CFU g-1 cabbage can decrease considerably content of
Czech name
—
Czech description
—

Project
<a href="/en/project/GA203%2F96%2F0316" target="_blank" >GA203/96/0316: Study of selected hygienically important compounds in the environment</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)