Study of enterococci during cheese manufacture and ripening and evaluation of their role in tyramine production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00146089" target="_blank" >RIV/62156489:43210/09:00146089 - 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

Study of enterococci during cheese manufacture and ripening and evaluation of their role in tyramine production

Popis výsledku v původním jazyce

The aim of this study was isolation, identification and characterization of bacteria of the genus Enterococcus from Duch-type semi-hard cheese during manufacture and ripening. Cheese samples from two different producers (I and II) were used at the production day and after 30, 90 and 176 days of ripening. Altogether 361 suspected enterococci isolates were obtained from cheese samples during 7 month of ripening. Using genus-specific PCR, 285 isolates were identified as the members of the genus Enterococcus. The identification of five Enterococcus species was performed by PCR using species-specific primers. Among 165 Enterococcus spp. isolates of producer I, 81 isolates were classified as E. faecium, 39 as E. durans, 21 as E. faecalis, 19 as E. casseliflavus and 3 as E. hirae, and 2 isolates were not classified into species. Enterococci species among isolates of producer II were as follows: 52 isolates of E. faecium, 38 of E. faecalis, 14 of E. durans, 12 of E. casseliflavus, 3 of E. hira

Název v anglickém jazyce

Study of enterococci during cheese manufacture and ripening and evaluation of their role in tyramine production

Popis výsledku anglicky

The aim of this study was isolation, identification and characterization of bacteria of the genus Enterococcus from Duch-type semi-hard cheese during manufacture and ripening. Cheese samples from two different producers (I and II) were used at the production day and after 30, 90 and 176 days of ripening. Altogether 361 suspected enterococci isolates were obtained from cheese samples during 7 month of ripening. Using genus-specific PCR, 285 isolates were identified as the members of the genus Enterococcus. The identification of five Enterococcus species was performed by PCR using species-specific primers. Among 165 Enterococcus spp. isolates of producer I, 81 isolates were classified as E. faecium, 39 as E. durans, 21 as E. faecalis, 19 as E. casseliflavus and 3 as E. hirae, and 2 isolates were not classified into species. Enterococci species among isolates of producer II were as follows: 52 isolates of E. faecium, 38 of E. faecalis, 14 of E. durans, 12 of E. casseliflavus, 3 of E. hira

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

57

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

49-56

Kód UT WoS článku

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EID výsledku v databázi Scopus

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