Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907828" target="_blank" >RIV/62156489:43210/15:43907828 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/512/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/512/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/512" target="_blank" >10.5219/512</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Popis výsledku v původním jazyce

The purpose of this work was to study smear-ripened cheese, especially its microbiological quality. Samples were stored in different temperature conditions. The first group (A) of samples was stored in a refrigerator at 6 oC. The second group (B) of samples was stored at 6 oC for 21 days, next at -18 oC for 7 days and 7 days at 6 oC. The third group (C) of samples was stored at 6 oC before the date of minimum durability, next 7 weeks at -18 oC and after that at 6 oC for 7 days. I have observed lactic acid bacteria, Brevibacterium linens, coliforms, psychrotrophic organisms, Escherichia coli, moulds, and yeast. The number of Brevibacterium linens was higher (p <0.05) at cooling/freezing for 1 week (log CFU.g-1) than cooling (log CFU.g-1) and cooling/freezing for 7 weeks after 35 days. A higher (p <0.05) number of psychrotrophic microorganisms was recorded at the end of the monitoring in samples stored in a refrigerator (A/49) in comparison with cheeses stored using cooling/freezing regi

Název v anglickém jazyce

Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Popis výsledku anglicky

The purpose of this work was to study smear-ripened cheese, especially its microbiological quality. Samples were stored in different temperature conditions. The first group (A) of samples was stored in a refrigerator at 6 oC. The second group (B) of samples was stored at 6 oC for 21 days, next at -18 oC for 7 days and 7 days at 6 oC. The third group (C) of samples was stored at 6 oC before the date of minimum durability, next 7 weeks at -18 oC and after that at 6 oC for 7 days. I have observed lactic acid bacteria, Brevibacterium linens, coliforms, psychrotrophic organisms, Escherichia coli, moulds, and yeast. The number of Brevibacterium linens was higher (p <0.05) at cooling/freezing for 1 week (log CFU.g-1) than cooling (log CFU.g-1) and cooling/freezing for 7 weeks after 35 days. A higher (p <0.05) number of psychrotrophic microorganisms was recorded at the end of the monitoring in samples stored in a refrigerator (A/49) in comparison with cheeses stored using cooling/freezing regi

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo (Food Science)

ISSN

1338-0230

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

403-410

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-84963542044