DEVELOPMENT OF CAPILLARY ZONE ELECTROPHORESIS METHOD FOR MONITORING OF SELECTED ORGANIC ACIDS IN FERMENTED FOODS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94043" target="_blank" >RIV/00216305:26310/11:PU94043 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

DEVELOPMENT OF CAPILLARY ZONE ELECTROPHORESIS METHOD FOR MONITORING OF SELECTED ORGANIC ACIDS IN FERMENTED FOODS

Popis výsledku v původním jazyce

During processing of food matrix by microorganisms, the great number of various metabolites is formed. Simple organic acids (such as acetic acid, lactic acid etc.) belong among the most important ones. Therefore, monitoring of their production during fermentation process provides valuable information for control of biotechnological processes. Moreover, organic acids have a significant impact on sensory properties, stability of food and are an indicator of microbial contamination. The link between the different fermentation processes is, for example, lactic acid. It is usually formed during fermentation of grape must as well as in the production of fermented dairy products. Lactic acid shows a different perspective on the nature of organic acids. They are either desirable (for the production of milk fermented products), or undesirable - as an indicator of contaminant microflora (lactic fermentation of grape must, undesirable milk souring). Determination of organic acids requires a sensitive analytical

Název v anglickém jazyce

DEVELOPMENT OF CAPILLARY ZONE ELECTROPHORESIS METHOD FOR MONITORING OF SELECTED ORGANIC ACIDS IN FERMENTED FOODS

Popis výsledku anglicky

During processing of food matrix by microorganisms, the great number of various metabolites is formed. Simple organic acids (such as acetic acid, lactic acid etc.) belong among the most important ones. Therefore, monitoring of their production during fermentation process provides valuable information for control of biotechnological processes. Moreover, organic acids have a significant impact on sensory properties, stability of food and are an indicator of microbial contamination. The link between the different fermentation processes is, for example, lactic acid. It is usually formed during fermentation of grape must as well as in the production of fermented dairy products. Lactic acid shows a different perspective on the nature of organic acids. They are either desirable (for the production of milk fermented products), or undesirable - as an indicator of contaminant microflora (lactic fermentation of grape must, undesirable milk souring). Determination of organic acids requires a sensitive analytical

Druh

O - Ostatní výsledky

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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