Lactic acid bacteria as spoilage microbiota of frankfurters

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43872162" target="_blank" >RIV/62157124:16270/13:43872162 - 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
Lactic acid bacteria as spoilage microbiota of frankfurters
Original language description
The aim of this study was to monitor occurrence of lactic acid bacteria on and in selected meat products and to define what kind of meat spoilage they cause. Cultures of lactic acid bacteria were cultivated from frankfurters. Isolated cultures with negative oxidase and catalase tests were identified by MALDI-TOF mass spectrometry. Identification results showed the presence of Lactobacillus spp., Leuconstoc spp. and Weissella spp., which were identified as the most abundant isolates in the analyzed samples that can cause spoilage of meat products. After analyzing the samples left under the same conditions for different time periods, results showed that the amount of lactic acid bacteria causing spoilage of analyzed samples was increasing.
Czech name
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Czech description
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Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník příspěvků XV. konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-650-6
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
46-49
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
May 30, 2013
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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