Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A_____%2F02%3A00004318" target="_blank" >RIV/60076658:_____/02:00004318 - isvavai.cz</a>

Alternative codes found

RIV/60076658:12220/02:00003831

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

Original language description

Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation and 22°C for days, then stored at 5-6°C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capilary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei. Enterococcus faecium and Pediococus pentosaceus, were applied at doses of 5x104,1x105 and 5x105 CFU/g of cabage. in three futher experiments, L. plantarum. Microsil and a comercial strain of Lactolacillus buchneri were applied at doses of 5x105 and 5x106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in in all experiments. L plantarum at doses of at least 5x105 CFU/g significantly (P<0,05) suppressed formantion

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CC - Organic chemistry

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

2002

Confidentiality

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

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Volume of the periodical

2002

Issue of the periodical within the volume

215

Country of publishing house

DE - GERMANY

Number of pages

14

Pages from-to

509-514

UT code for WoS article

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EID of the result in the Scopus database

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