Obsah a distribuce biogenních aminů v Eidamském sýru

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F07%3A00102690" target="_blank" >RIV/62156489:43210/07:00102690 - 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

Content and distribution of biogenic amines in Dutch-type hard cheese

Popis výsledku v původním jazyce

Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria,LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more

Název v anglickém jazyce

Content and distribution of biogenic amines in Dutch-type hard cheese

Popis výsledku anglicky

Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria,LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more

Druh

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

CEP obor

FM - Hygiena

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

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

102

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

129-137

Kód UT WoS článku

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EID výsledku v databázi Scopus

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