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Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F12%3A%230000716" target="_blank" >RIV/60193697:_____/12:#0000716 - isvavai.cz</a>

  • Result on the web

    <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03074.x/abstract" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03074.x/abstract</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03074.x" target="_blank" >10.1111/j.1365-2621.2012.03074.x</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

  • Original language description

    The aim was to monitor production of eight biogenic amines (BAs), (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus,Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro-organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre-column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty-one strains produced low concentrations of CAD. Almost 70% of beer isolates generated higher amounts of TYR . Most of the tested LAB demonstrated decarboxylase activity. The above micro-organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and health of consumers. Production of BAs eve

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    EE - Microbiology, virology

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    N - Vyzkumna aktivita podporovana z neverejnych zdroju

Others

  • Publication year

    2012

  • 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 Food Science & Technology

  • ISSN

    1365-2621

  • e-ISSN

  • Volume of the periodical

    47

  • Issue of the periodical within the volume

    10

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    6

  • Pages from-to

    2086-2091

  • UT code for WoS article

  • EID of the result in the Scopus database