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
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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/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
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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
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