Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00191120" target="_blank" >RIV/62156489:43210/12:00191120 - 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

Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan

Popis výsledku v původním jazyce

Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim of this article is to evaluate microorganisms accompanying ripening of fermented sausages Poličan and characterize relationships between activity of microorganisms and content of biogenic amines. Lactic acidbacteria are the most important group of microorganisms. Their counts are relatively high already at the beginning of ripening - about 106 CFU.g-1. During the first week of ripening, their numbers increased to 107 CFU.g-1 and has not changed much further. Due to the minimal counts of coliform bacteria and micromycetes at the end of ripening, both series of these products can be considered as good and safe. In freshly made sausages, the amount of biogenic amines was low. Spermidine, sper

Název v anglickém jazyce

Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan

Popis výsledku anglicky

Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim of this article is to evaluate microorganisms accompanying ripening of fermented sausages Poličan and characterize relationships between activity of microorganisms and content of biogenic amines. Lactic acidbacteria are the most important group of microorganisms. Their counts are relatively high already at the beginning of ripening - about 106 CFU.g-1. During the first week of ripening, their numbers increased to 107 CFU.g-1 and has not changed much further. Due to the minimal counts of coliform bacteria and micromycetes at the end of ripening, both series of these products can be considered as good and safe. In freshly made sausages, the amount of biogenic amines was low. Spermidine, sper

Druh

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

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

The Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

17

Strana od-do

667-683

Kód UT WoS článku

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EID výsledku v databázi Scopus

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