Antibacterial effect of phosphate-type emulsifying agents against selected microorganisms in processed cheeses

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A63507424" target="_blank" >RIV/70883521:28110/08:63507424 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

ANTIBAKTERIÁLNÍ ÚČINKY FOSFÁTOVÝCH TAVICÍCH SOLÍ NA VYBRANÉ MIKROORGANIZMY KONTAMINUJÍCÍ TAVENÉ SÝRY

Original language description

The article aims to evaluate the impact of 3 different commercially available food-grade phosphate-type emulsifying agents (HBS, S9 and 690) on the 16 tested strains of gram-negative and gram-positive bacteria and on the 13 strains of bacteria, which were isolated from non-sterilized processed cheeses. Five different concentrations (0.1, 0.2, 0.3, 0.4 and 0.5 w/v) of tested salts were evaluated for their effectiveness in inhibiting the growth of tested bacteria. To determine the individual sensitivitiesof the selected bacterial strains liquid media were supplemented with applied phosphates and for determination of microbial growth the optical density (OD600) was measured. Results show, that emulsifying agents S9 and 690 contained orthophosphates, pyrophosphates and short-chain polyphosphates are generally ineffective against all tested bacteria. The long-chain polyphosphates (in emulsifying salts HBS) were able to inhibit all the tested gram-positives. The minimum inhibitory concentra

Czech name

ANTIBAKTERIÁLNÍ ÚČINKY FOSFÁTOVÝCH TAVICÍCH SOLÍ NA VYBRANÉ MIKROORGANIZMY KONTAMINUJÍCÍ TAVENÉ SÝRY

Czech description

The article aims to evaluate the impact of 3 different commercially available food-grade phosphate-type emulsifying agents (HBS, S9 and 690) on the 16 tested strains of gram-negative and gram-positive bacteria and on the 13 strains of bacteria, which were isolated from non-sterilized processed cheeses. Five different concentrations (0.1, 0.2, 0.3, 0.4 and 0.5 w/v) of tested salts were evaluated for their effectiveness in inhibiting the growth of tested bacteria. To determine the individual sensitivitiesof the selected bacterial strains liquid media were supplemented with applied phosphates and for determination of microbial growth the optical density (OD600) was measured. Results show, that emulsifying agents S9 and 690 contained orthophosphates, pyrophosphates and short-chain polyphosphates are generally ineffective against all tested bacteria. The long-chain polyphosphates (in emulsifying salts HBS) were able to inhibit all the tested gram-positives. The minimum inhibitory concentra

Type

D - Article in proceedings

CEP classification

EE - Microbiology, virology

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2008

Confidentiality

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

Article name in the collection

Celostátní přehlídka sýrů 2008, Výsledky přehlídek a sborník přednášek z konference

ISBN

978-80-7080-695-1

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

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Publisher name

Vysoká škola chemicko-technologická v Praze

Place of publication

Praha

Event location

Praha

Event date

Jan 24, 2008

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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