Mettwurst fermented by probiotic L. casei and L. acidophilus strains

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00141890" target="_blank" >RIV/62156489:43210/09:00141890 - 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

Mettwurst fermented by probiotic L. casei and L. acidophilus strains

Popis výsledku v původním jazyce

The ability of two probiotic strains, L. casei LC-01 (Sacco, Italy) and L. acidophilus La-5 (Sacco, Italy) to produce fermented Mettwurst were studied. Probiotic cultures were applied of such amounts to reach the level of minimum 106/g of the end-product. Each probiotic strain was used in combination with commercial starter culture (Pediococcus pentosaceus AS-3/100, Almi, Austria) commonly used for Mettwurst production. Control sausages were made using only the starter strain. Bacterological media usedfor enumeration of bacteria were MRS for enumeration of both starter and probiotic bacteria, MRS--moxalactam (112 mg/l) for separately enumeration of L. casei and MRS--clindamycin (0,5 mg/l) for separately enumeration of L. acidophilus, respectively. Inboth probiotic batches, the numbers of the probiotics, L. casei and L. acidophilus, respectively, reached the level of 106 during fermentation and stayed at relatively constant level during the whole storage period (21 days) at 4 °C. The

Název v anglickém jazyce

Mettwurst fermented by probiotic L. casei and L. acidophilus strains

Popis výsledku anglicky

The ability of two probiotic strains, L. casei LC-01 (Sacco, Italy) and L. acidophilus La-5 (Sacco, Italy) to produce fermented Mettwurst were studied. Probiotic cultures were applied of such amounts to reach the level of minimum 106/g of the end-product. Each probiotic strain was used in combination with commercial starter culture (Pediococcus pentosaceus AS-3/100, Almi, Austria) commonly used for Mettwurst production. Control sausages were made using only the starter strain. Bacterological media usedfor enumeration of bacteria were MRS for enumeration of both starter and probiotic bacteria, MRS--moxalactam (112 mg/l) for separately enumeration of L. casei and MRS--clindamycin (0,5 mg/l) for separately enumeration of L. acidophilus, respectively. Inboth probiotic batches, the numbers of the probiotics, L. casei and L. acidophilus, respectively, reached the level of 106 during fermentation and stayed at relatively constant level during the whole storage period (21 days) at 4 °C. The

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

2009

Kód důvěrnosti údajů

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

Název periodika

Journal of International Research Publications: Materials, Methods & Technologies

ISSN

1313-8014

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BG - Bulharská republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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