The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp cremoris and Lactococcus lactis subsp lactis

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865323" target="_blank" >RIV/70883521:28110/11:43865323 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.ijfoodmicro.2011.03.017" target="_blank" >http://dx.doi.org/10.1016/j.ijfoodmicro.2011.03.017</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijfoodmicro.2011.03.017" target="_blank" >10.1016/j.ijfoodmicro.2011.03.017</a>

Result language
angličtina
Original language name
The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp cremoris and Lactococcus lactis subsp lactis
Original language description
The aim of this work was to study, under model conditions, combined effects of the concentration of lactose (0?1% w/v), NaCl (0?2% w/v) and aero/anaerobiosis on the growth and tyramine production in 3 strains of Lactococcus lactis subsp. lactis and 2 strains of L. lactis subsp. cremoris. The levels of the factors tested were chosen with respect to the conditions which can occur during the real process of natural cheese production, including the culture temperature (10 ? 1 °C). In all strains tested, tyrosine decarboxylation was most influenced by NaCl concentration; the highest production of tyramine was obtained within the culture with the highest (2% w/v) salt concentration applied. Two of the strains L. lactis subsp. lactis produced tyramine only inbroth with the highest NaCl concentration tested. In the remaining 3 strains of L. lactis, tyramine was detected under all conditions applied. The tested concentration of lactose and aero/anaerobiosis had a less significant effect on tyr
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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