Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012772" target="_blank" >RIV/60461373:22330/04:00012772 - 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

Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10.

Original language description

Food preservatives methyl paraben and propyl paraben at concentrations higher than 0.075g/l enhanced the activity of acidocin CH5 up to 45% and 50% respectively, for bacteriocin D10 was less effective.EDTA (0.1-02mmol/l) in combination with acidocin CH5or bacteriocin D10 increased their inhibitory effects from 50% to 70% and from 10% to 50% respectively.

Czech name

Vliv konzervačních látek na inhibiční aktivitu acidocinu CH5 a bacteriocinu D10.

Czech description

Potravinářské konzervační látky methyl paraben a propyl paraben v koncentraci vyšší než 0,075g/l zvýšily aktivitu acidocinu CH5 o 45% resp. 50%, u bakteriocinu D10 byla méně efektivní EDTA (0.1-02mmol/l) v kombinaci s acidocinem CH5 nebo bakteriocinem D10 se zvýšil jejich inhibiční efect z 50% na 70% resp. z 10% to 50%.

Type

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

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

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

218

Issue of the periodical within the volume

218

Country of publishing house

DE - GERMANY

Number of pages

4

Pages from-to

194-197

UT code for WoS article

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EID of the result in the Scopus database

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