Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43918784" target="_blank" >RIV/62156489:43210/20:43918784 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.5219/1361" target="_blank" >https://doi.org/10.5219/1361</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1361" target="_blank" >10.5219/1361</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Popis výsledku v původním jazyce

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p &gt;0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 degree C at 5.4 log CFU.g-1. During storage, there was an increase (p &lt;0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p &lt;0.05) by both the storage period and storage method (temperature regime).

Název v anglickém jazyce

Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Popis výsledku anglicky

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p &gt;0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 degree C at 5.4 log CFU.g-1. During storage, there was an increase (p &lt;0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p &lt;0.05) by both the storage period and storage method (temperature regime).

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

1131-1136

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85098204672