Selected factors influencing the ability of Bifidobacterium to form biogenic amines
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871739" target="_blank" >RIV/70883521:28110/14:43871739 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/ijfs.12427" target="_blank" >http://dx.doi.org/10.1111/ijfs.12427</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.12427" target="_blank" >10.1111/ijfs.12427</a>
Alternative languages
Result language
angličtina
Original language name
Selected factors influencing the ability of Bifidobacterium to form biogenic amines
Original language description
The ability of typical probiotic culture of Bifidobacterium to produce biogenic amines could be considered a contrastive feature to the beneficial dietary effect on human health. The aim of this pilot study was to evaluate the decarboxylase activity of Bifidobacterium animalis subsp. lactis CCDM 239 influenced by selected factors (pH 4.5 and 5.0; the contents of NaCl 0-20.0 g L-1, glucose and lactose 0-10.0 g L-1) at in vitro conditions. The kinetics of the biogenic amine production under the above-mentioned conditions was also monitored. The biogenic amine content detection was carried out in the supernatants of inoculated broth [MRS enriched with amino acids: arginine, ornithine, lysine, tyrosine; 3 g L-1 after the cultivation (48 h, 37 ? 1 °C)]. RP-HPLC after the precolumn derivatisation with dansyl chloride was used. In most cases, the low concentrations of tyramine were monitored (<15 mg L-1). Simultaneously, it was found out that the addition of certain fermentable saccharide con
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
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
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Volume of the periodical
49
Issue of the periodical within the volume
5
Country of publishing house
GB - UNITED KINGDOM
Number of pages
6
Pages from-to
1302-1307
UT code for WoS article
000334079700009
EID of the result in the Scopus database
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