Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43867838" target="_blank" >RIV/70883521:28110/12:43867838 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/12:EURRES12
Result on the web
<a href="http://dx.doi.org/10.1007/s00217-012-1714-y" target="_blank" >http://dx.doi.org/10.1007/s00217-012-1714-y</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-012-1714-y" target="_blank" >10.1007/s00217-012-1714-y</a>
Alternative languages
Result language
angličtina
Original language name
Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53
Original language description
Combined effects of concentration of lactose (5 g/L), NaCl (20 g/L) and aero/anaerobiosis on production of tyramine by Enterococcus durans CCDM 53 were subjected to a study. The influence of the above factors and temperature of cultivation (10 ? 1 °C) was monitored under conditions applied in real technological processes of cheese production; the enterococci act as non-starter lactic acid bacteria. Production of tyramine by E. durans CCDM 53 was mainly influenced by both concentration of NaCl in cultivation medium and presence/absence of oxygen in the environment. The highest production of tyramine occurred during cultivation under anaerobic conditions in the presence of the highest (20 g/L) applied concentration of NaCl and lactose (5 g/L). In the media with equal concentrations of NaCl and lactose, the concentrations of tyramine grew higher under anaerobic conditions than in aerobic environment. Regarding cultivation media with various levels of NaCl and lactose, higher production of
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
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Biogenic amines production in selected lactic acid bacteria strains</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology: international journal of food research and technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
234
Issue of the periodical within the volume
6
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
973-979
UT code for WoS article
000304162600006
EID of the result in the Scopus database
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