Effect of food preservatives on the ingibitory 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%3A00014630" target="_blank" >RIV/60461373:22330/04:00014630 - 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 ingibitory activity of acidocin CH5 and bacteriocin D10
Original language description
The effect of food preservatives on the activities of acidocin CH5 and and bacteriocin D10 was evaluated.Lactobacillus delbrueckiisubsp. lactis LTI30 was used as an indicator strain. Methyl paraben and propyl paraben at concentrations higher than 0.075g/l enhanced the activity of acidocin CH5 up to 45% and 50% respectively. As regards bacteriocin D10, the synergistic effect was less pronounced. The inhibitory effect of EDTA applied alone at 0.1-0.2 mmol/l against the indicator atrain increased from 4% to 10%. EDTA (0.1-0.2 mmol/l) in combination with acidocin CH5 or bacteriocin D10 increased their inhibitry effects from 50% to 70% and from 10% to 50% respectively.
Czech name
Vliv potravinových konzervačních látek na inhibiční účinnost acidocinu CH5 a bakteriocinu D10
Czech description
Byl sledován vliv potravinových konzervačních látek (Methyl Paraben, Prophyl Paraben, DTA ) na aktivitu acidocinu CH5 a bakteriocinu D10

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CE - Biochemistry
OECD FORD branch
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Project
<a href="/en/project/GA104%2F98%2FP058" target="_blank" >GA104/98/P058: The influence of conditions on the applicability of bacteriocins of dairy starter cultures</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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