Undesirable microflora of ripened cheeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F15%3A%23NE38" target="_blank" >RIV/26722861:_____/15:#NE38 - 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

Undesirable microflora of ripened cheeses

Popis výsledku v původním jazyce

Smear rippened cheeses characterized by its distinctive savory flavour have a long tradition in the Czech Republic. Our samples had white and pink stains on the typical yellow-orange surface. The microbiological assays, which included i.a. determination of coliform bacteria, lactobacilli, S. aureus, yeast and fungi and also other analysis for elimination of problems with the quality of the cheese were performed. After our testing of the interaction between brevibacteria and yeasts, that were isolated from cheeses and identified by MALDI-TOF was not detected microbial effect on the color of the cheeses although this type of microorganisms most often form pigments. In the dye annatto is the main pigment orange 9'-cis bixin, which may isomerate to red all-trans bixin, and it decompose to the red all-trans norbixin. Both of these compounds can bind to caseins, causing the pink color. There may also be a decomposition reaction leading to formation of orange or yellow products.

Název v anglickém jazyce

Undesirable microflora of ripened cheeses

Popis výsledku anglicky

Smear rippened cheeses characterized by its distinctive savory flavour have a long tradition in the Czech Republic. Our samples had white and pink stains on the typical yellow-orange surface. The microbiological assays, which included i.a. determination of coliform bacteria, lactobacilli, S. aureus, yeast and fungi and also other analysis for elimination of problems with the quality of the cheese were performed. After our testing of the interaction between brevibacteria and yeasts, that were isolated from cheeses and identified by MALDI-TOF was not detected microbial effect on the color of the cheeses although this type of microorganisms most often form pigments. In the dye annatto is the main pigment orange 9'-cis bixin, which may isomerate to red all-trans bixin, and it decompose to the red all-trans norbixin. Both of these compounds can bind to caseins, causing the pink color. There may also be a decomposition reaction leading to formation of orange or yellow products.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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