Problems with Detection of Proteolytic Micro-organisms and Their Undesirable Activities in Mik

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F09%3AAPROTE09" target="_blank" >RIV/26722861:_____/09:APROTE09 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/16193296:_____/09:JMPROT09

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Problems with Detection of Proteolytic Micro-organisms and Their Undesirable Activities in Mik

Popis výsledku v původním jazyce

Occurence of proteolytic enzymes in milk is often associated with technological problems and sensory, rheological and functional defects of final dairy products. Thus, the simple, cost-effective and available laboratory method for evaluation of undesirable proteolysis risk is needed. In our work we have tested cultivation plate methods and chemical methods to choose the proper ones which can provide information on undesirable proteolytic changes especially in raw milk. Although the microbiological analyses cannot detect enzymes indigenous to milk, but only the quantity of producers of microbial enzymes, they seem to be the most acceptable, particularly usage of the Glucose-Trypton-Yeast Extract agar with 10% vol. of sterile milk added before pouring onto plates (incubation at 30 °C for 72 h). The chemical methods are not sensitive enough to analyse the real milk samples.

Název v anglickém jazyce

Problems with Detection of Proteolytic Micro-organisms and Their Undesirable Activities in Mik

Popis výsledku anglicky

Occurence of proteolytic enzymes in milk is often associated with technological problems and sensory, rheological and functional defects of final dairy products. Thus, the simple, cost-effective and available laboratory method for evaluation of undesirable proteolysis risk is needed. In our work we have tested cultivation plate methods and chemical methods to choose the proper ones which can provide information on undesirable proteolytic changes especially in raw milk. Although the microbiological analyses cannot detect enzymes indigenous to milk, but only the quantity of producers of microbial enzymes, they seem to be the most acceptable, particularly usage of the Glucose-Trypton-Yeast Extract agar with 10% vol. of sterile milk added before pouring onto plates (incubation at 30 °C for 72 h). The chemical methods are not sensitive enough to analyse the real milk samples.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B06048" target="_blank" >2B06048: Mikrobiologická rizika v mlékárenských výrobách - detekce a preventivní opatření</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Czech J.Food Sci.

ISSN

1212-1800

e-ISSN

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Svazek periodika

2009

Číslo periodika v rámci svazku

Vol.27

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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