The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F00%3A00002643" target="_blank" >RIV/60076658:12220/00:00002643 - 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

The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut.

Popis výsledku v původním jazyce

Sauerkrauts were prepared in three laboratory esperiments form three white cabbage varietes by initial by fermentation at 22°Cfor 14 days, then stored at 5-6°C and analysed after six months. Six variants were observed: a spontaneously fermented one as control and inoculated ones with commercial strains of lactic acid bacteria Lastobacillus plantarum, Lactobacillus casei, Pediocossus pentosaceus, Enterococcus faecium and mixed Microsil preparative, all at dose 5x106 CFU g-1 of cabbage. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatobraphy. Sauerkraut quality parameters, pH value, total acidity , lactic acid, acetic acid, ammonia, alpha-amino groups and ethanol, were also determined. Histamine, tryptamine, spermidine concentrations were usualy below 10 mg.kb-1 and sometimes below detection limits. Formation of tyramine, putrescine and cadaverine, whose total concentrations were from 450 to 780 mg.kg-1

Název v anglickém jazyce

The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut.

Popis výsledku anglicky

Sauerkrauts were prepared in three laboratory esperiments form three white cabbage varietes by initial by fermentation at 22°Cfor 14 days, then stored at 5-6°C and analysed after six months. Six variants were observed: a spontaneously fermented one as control and inoculated ones with commercial strains of lactic acid bacteria Lastobacillus plantarum, Lactobacillus casei, Pediocossus pentosaceus, Enterococcus faecium and mixed Microsil preparative, all at dose 5x106 CFU g-1 of cabbage. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatobraphy. Sauerkraut quality parameters, pH value, total acidity , lactic acid, acetic acid, ammonia, alpha-amino groups and ethanol, were also determined. Histamine, tryptamine, spermidine concentrations were usualy below 10 mg.kb-1 and sometimes below detection limits. Formation of tyramine, putrescine and cadaverine, whose total concentrations were from 450 to 780 mg.kg-1

Druh

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

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

2000

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

70

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

XX - osoby bez státní příslušnosti

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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