Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F01%3A23400017" target="_blank" >RIV/62156489:_____/01:23400017 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
Original language description
Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poličan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 °C or 22 °C 60 days.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GC - Plant growing, crop rotation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
Neuveden
Issue of the periodical within the volume
leden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
11
Pages from-to
267-276
UT code for WoS article
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EID of the result in the Scopus database
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