Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F10%3A39881724" target="_blank" >RIV/00216275:25310/10:39881724 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses

Popis výsledku v původním jazyce

Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treatedwith the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach.

Název v anglickém jazyce

Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses

Popis výsledku anglicky

Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treatedwith the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

—

Projekt

<a href="/cs/project/GA203%2F08%2F1536" target="_blank" >GA203/08/1536: Progresívní metody v chemické, potravinářské a klinické analýze</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech journal of food sciences (Potravinářské vědy)

ISSN

1212-1800

e-ISSN

—

Svazek periodika

28

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

000280143500012

EID výsledku v databázi Scopus

—