Antimicrobial effects of selected plant extracts on the shelf life of goat whey
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00210168" target="_blank" >RIV/62156489:43210/13:00210168 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Antimicrobial effects of selected plant extracts on the shelf life of goat whey
Popis výsledku v původním jazyce
One of the possibilities, how we can increase the shelf life of whey, as well as food in general, is using of essential oils and extracts. The aim of this paper was to evaluate the possibility of addition of an aqueous plant extracts to goat whey to ensure its microbiological stability and prolongation of its shelf-life. There were chosen these herbs: lemon balm (Melissa officinalis L.), wild garlic (Allium ursinum L.), rosemary (Rosmarinus officinalis L.) and Baikal skullcap (Scutellaria baicalensis L.). The aqueous extracts in the amount of 5% were added into goat whey. These samples were stored at 6 °C for four weeks. The microbiological analysis (determining the groups: total plate count, coli-form bacteria, enterococci, thermo-resistant microorganisms), measuring of pH and titratable acidity were performed during storage. The rosemary extract was the only one that significantly reduced the titratable acidity of goat whey. The other three extracts showed mild decrease of titratable
Název v anglickém jazyce
Antimicrobial effects of selected plant extracts on the shelf life of goat whey
Popis výsledku anglicky
One of the possibilities, how we can increase the shelf life of whey, as well as food in general, is using of essential oils and extracts. The aim of this paper was to evaluate the possibility of addition of an aqueous plant extracts to goat whey to ensure its microbiological stability and prolongation of its shelf-life. There were chosen these herbs: lemon balm (Melissa officinalis L.), wild garlic (Allium ursinum L.), rosemary (Rosmarinus officinalis L.) and Baikal skullcap (Scutellaria baicalensis L.). The aqueous extracts in the amount of 5% were added into goat whey. These samples were stored at 6 °C for four weeks. The microbiological analysis (determining the groups: total plate count, coli-form bacteria, enterococci, thermo-resistant microorganisms), measuring of pH and titratable acidity were performed during storage. The rosemary extract was the only one that significantly reduced the titratable acidity of goat whey. The other three extracts showed mild decrease of titratable
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
MendelNet 2013 - Proceedings of International PhD Students Conference
ISBN
978-80-7375-908-7
ISSN
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e-ISSN
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Počet stran výsledku
7
Strana od-do
614-620
Název nakladatele
Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
Místo vydání
Faculty of Agronomy
Místo konání akce
Mendelova univerzita v Brně
Datum konání akce
20. 11. 2013
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
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