Effect of Selected Types of Beer on Bacteria of the Genus Arcobacter
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F13%3A39894842" target="_blank" >RIV/00216275:25310/13:39894842 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1007/s00284-012-0272-7" target="_blank" >http://dx.doi.org/10.1007/s00284-012-0272-7</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00284-012-0272-7" target="_blank" >10.1007/s00284-012-0272-7</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of Selected Types of Beer on Bacteria of the Genus Arcobacter
Popis výsledku v původním jazyce
The genus Arcobacter is related to the wellknown human pathogen, Campylobacter jejuni, and has been linked to human diseases. In this study, the survival of Arcobacter spp. in various concentrations of ethanol, in various samples of beers, and in a modelstomach has been investigated. For most of these bacteria, a concentration of 10 % ethanol was determined to be the minimum inhibitory concentration. The fact that these organisms are able to survive under these conditions may have an impact in the foodprocessing industry. We studied the activity of beer against arcobacters. These bacteria were killed in all samples of beer within 30 min. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to deduce the effect of beer against Arcobacter spp. During food consumption. Complete inactivation of all monitored arcobacters was detected usually within 15 min. However, the presence of beer does not potentiate the effect of gastric fluid against these bacteria. Thi
Název v anglickém jazyce
Effect of Selected Types of Beer on Bacteria of the Genus Arcobacter
Popis výsledku anglicky
The genus Arcobacter is related to the wellknown human pathogen, Campylobacter jejuni, and has been linked to human diseases. In this study, the survival of Arcobacter spp. in various concentrations of ethanol, in various samples of beers, and in a modelstomach has been investigated. For most of these bacteria, a concentration of 10 % ethanol was determined to be the minimum inhibitory concentration. The fact that these organisms are able to survive under these conditions may have an impact in the foodprocessing industry. We studied the activity of beer against arcobacters. These bacteria were killed in all samples of beer within 30 min. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to deduce the effect of beer against Arcobacter spp. During food consumption. Complete inactivation of all monitored arcobacters was detected usually within 15 min. However, the presence of beer does not potentiate the effect of gastric fluid against these bacteria. Thi
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
EE - Mikrobiologie, virologie
OECD FORD obor
—
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Current Microbiology
ISSN
0343-8651
e-ISSN
—
Svazek periodika
66
Číslo periodika v rámci svazku
6
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
6
Strana od-do
368-373
Kód UT WoS článku
000315163900008
EID výsledku v databázi Scopus
—