Inhibiton of Clostridium tyrobutyricum in cheese-slurry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024159" target="_blank" >RIV/60461373:22330/10:00024159 - 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

Inhibiton of Clostridium tyrobutyricum in cheese-slurry

Popis výsledku v původním jazyce

Effects of muramidase, potassium nitrate, the mesophilic starter culture, nisin, the nisin-producing Lactococcus strain and two Lactobacillus strains with anticlostridial activity on survival and growth of the gas-producing Clostridium tyrobutyricum in amodel cheese-slurry system were compared. Control cheese-slurry sample and samples with anticlostridial substances or cultures were inoculated with C. tyrobutyricum and stored at 8 +/- 1 degrees C in a cheese ripening cellar for 2 months. During this period spores of gas-producing clostridia were determined by the MPN method, and the presence of inoculated strains after storage was confirmed by PCR. Within the first 2 weeks potassium nitrate, muramidase and nisin had the strongest anticlostridial activity but then their effect decreased. On the other hand, effect of added cultures was observed during both months of storage. The most effective were the nisin-producing Lactococcus strain and the aroma-producing mesophilic culture - they

Název v anglickém jazyce

Inhibiton of Clostridium tyrobutyricum in cheese-slurry

Popis výsledku anglicky

Effects of muramidase, potassium nitrate, the mesophilic starter culture, nisin, the nisin-producing Lactococcus strain and two Lactobacillus strains with anticlostridial activity on survival and growth of the gas-producing Clostridium tyrobutyricum in amodel cheese-slurry system were compared. Control cheese-slurry sample and samples with anticlostridial substances or cultures were inoculated with C. tyrobutyricum and stored at 8 +/- 1 degrees C in a cheese ripening cellar for 2 months. During this period spores of gas-producing clostridia were determined by the MPN method, and the presence of inoculated strains after storage was confirmed by PCR. Within the first 2 weeks potassium nitrate, muramidase and nisin had the strongest anticlostridial activity but then their effect decreased. On the other hand, effect of added cultures was observed during both months of storage. The most effective were the nisin-producing Lactococcus strain and the aroma-producing mesophilic culture - they

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

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

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Acta Alimentaria

ISSN

0139-3006

e-ISSN

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Svazek periodika

39

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

000281881000013

EID výsledku v databázi Scopus

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