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Inhibition of lactic acid bacteria and Bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012814" target="_blank" >RIV/60461373:22330/04:00012814 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Inhibition of lactic acid bacteria and Bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

  • Original language description

    Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE)packaging film treated with lacquer containing 5 % (w/w) Nisaplin# on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peacesof cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks

  • Czech name

    Inhibice růstu mléčných bakterií a bakterií Bacillus sp. v sýrech a masných výrobcích vlivem polymerní obalové fólie s inkorporovaným nisinem

  • Czech description

    Cílem práce bylostanovení účinku polyethylenové (LDPE) obalové fólie s lakem obsahujícím 5 % (w/w) preparátu Nisaplin na růst mléčných bakterií, aerobních sporotvorných bakterií, bakterií Bacillus cereus a celkového počtu bakterií na povrchu masných výrobků a taveného sýra. Plátky taveného sýra byly zabaleny v kontaktu s obalovou fólií ošetřenou nisinem a uloženy při 21 °C po dobu až 28 dnů. Získané výsledky potvrdily významný inhibiční účinek tohoto systému balení proti růstu aerobních sporotvorných bakterií. Při kontaktu s plátkovaným salámem byla zjištěna významná inhibice celkového růstu bakterií a mléčných bakterií při 5 °C.

Classification

  • Type

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

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/QF3158" target="_blank" >QF3158: The study on the preparation and properties of polymer packaging films with linked bacteriocins suitable for active food packaging.</a><br>

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2004

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Czech Journal of Food Science

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    22

  • Issue of the periodical within the volume

    10

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    4

  • Pages from-to

    272-275

  • UT code for WoS article

  • EID of the result in the Scopus database