Redukce koncentrace biogenních aminů probiotickou bakterií L. casei během zrání fermentovaných salámů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F08%3A00128583" target="_blank" >RIV/62156489:43210/08:00128583 - 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

Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages

Popis výsledku v původním jazyce

The aim of this work was to study the effect of probiotic bacteria L. casei and the mixture of two different starter cultures (1 Staphylococcus carnosus, Lactobacillus curvatus, 2 Pediococcus acidilactici) on biogenic amine formation during fermentationand ripening of typical Czech fermented sausages. Determination of tryptamine, 2 fenyletylamine, kadaverine, histamine, tyramine, spermidine and spermine was carried out using HPLC with UV detection. Other parameters like pH, water activity, weight loss,total counts of microorganisms, LAB and counts of probiotic L. casei were determined. In batches with probiotic L. casei were significantly lower concentration of putrescine, kadaverine and tyramine than in two control batches without L. casei. Mixturesof starter and probiotic bacteria decreased pH quickly which supports the growth of lactic acid bacteria and inhibited the growth of contaminant microorganisms in raw material. L. casei was detected at concentration of 10 6 CFU/g in both

Název v anglickém jazyce

Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages

Popis výsledku anglicky

The aim of this work was to study the effect of probiotic bacteria L. casei and the mixture of two different starter cultures (1 Staphylococcus carnosus, Lactobacillus curvatus, 2 Pediococcus acidilactici) on biogenic amine formation during fermentationand ripening of typical Czech fermented sausages. Determination of tryptamine, 2 fenyletylamine, kadaverine, histamine, tyramine, spermidine and spermine was carried out using HPLC with UV detection. Other parameters like pH, water activity, weight loss,total counts of microorganisms, LAB and counts of probiotic L. casei were determined. In batches with probiotic L. casei were significantly lower concentration of putrescine, kadaverine and tyramine than in two control batches without L. casei. Mixturesof starter and probiotic bacteria decreased pH quickly which supports the growth of lactic acid bacteria and inhibited the growth of contaminant microorganisms in raw material. L. casei was detected at concentration of 10 6 CFU/g in both

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Chemické listy

ISSN

0009-2770

e-ISSN

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Svazek periodika

102

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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