Antibakteriální účinky komerčních fosfátů na vybrané mikroorganismy

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A63507422" target="_blank" >RIV/70883521:28110/08:63507422 - 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

Antibacterial effects of commercially available phosphates on selected microorganisms

Popis výsledku v původním jazyce

In the food industry, phosphates, polyphosphates and their salts are used, for example, as emulsifying agents in the production of processed cheese. The inhibitory effects of three commercially available phosphates and polyphosphates differing in their chain length (690, S9 and HBS) were tested on a set of 15 gram-positive or gram-negative CCM (Czech Collection of Microorganisms) strains and on 12 bacterial strains isolated from processed cheeses. Five different concentrations of each phosphate were chosen (0.1, 0.2, 0.3, 0.4 and 0.5% w/v) in order to observe the inhibitory effects of the phosphate salts on the growth of the microorganisms tested. Sensitivity of the individual bacterial strains to phosphates was observed in a liquid cultivation mediumwhich was supplemented with applied salts. Subsequently, the growth in cells was determined by measuring optical density at a wavelength of 600 nm. According to the results, 690 and S9 phosphates, containing mainly orthophosphates, diphos

Název v anglickém jazyce

Antibacterial effects of commercially available phosphates on selected microorganisms

Popis výsledku anglicky

In the food industry, phosphates, polyphosphates and their salts are used, for example, as emulsifying agents in the production of processed cheese. The inhibitory effects of three commercially available phosphates and polyphosphates differing in their chain length (690, S9 and HBS) were tested on a set of 15 gram-positive or gram-negative CCM (Czech Collection of Microorganisms) strains and on 12 bacterial strains isolated from processed cheeses. Five different concentrations of each phosphate were chosen (0.1, 0.2, 0.3, 0.4 and 0.5% w/v) in order to observe the inhibitory effects of the phosphate salts on the growth of the microorganisms tested. Sensitivity of the individual bacterial strains to phosphates was observed in a liquid cultivation mediumwhich was supplemented with applied salts. Subsequently, the growth in cells was determined by measuring optical density at a wavelength of 600 nm. According to the results, 690 and S9 phosphates, containing mainly orthophosphates, diphos

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

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

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

56

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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