All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871778" target="_blank" >RIV/70883521:28110/14:43871778 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.ijfoodmicro.2014.04.027" target="_blank" >http://dx.doi.org/10.1016/j.ijfoodmicro.2014.04.027</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.ijfoodmicro.2014.04.027" target="_blank" >10.1016/j.ijfoodmicro.2014.04.027</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese

  • Original language description

    Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheesesamples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus speciesthroughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was alsoevaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter. 2014 Elsevier B.V.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</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 Microbiology

  • ISSN

    0168-1605

  • e-ISSN

  • Volume of the periodical

    182-183

  • Issue of the periodical within the volume

    Neuveden

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    7

  • Pages from-to

    44-50

  • UT code for WoS article

    000338622800005

  • EID of the result in the Scopus database