Food-Important Microorganisms and their ability to degrade biogenic amines

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523382" target="_blank" >RIV/70883521:28110/19:63523382 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Food-Important Microorganisms and their ability to degrade biogenic amines
Original language description
The loss of biogenic amines was monitored by HPLC based on the action of 54 strains of Lactobacillus, Pediococcus, Brevibacterium, Micrococcus and Kocuria. The reduction was observed after 24 and 48 hours cultivation in mineral medium with biogenic amines and also in nutritionally incomplete (half) medium with biogenic amines. The results show that the Lactobacillus casei subsp. casei CCDM 198 strain showed the greatest degradation ability, which was able to reduce the amount of putrescine, cadaverine, and histamine by more than 50% after 24 hours cultivation in half medium. Biogenic amines, degradation, Lactobacillus, dairy
Czech name
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Czech description
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Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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