Biogenic amines in smear and mould-ripened cheeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43872864" target="_blank" >RIV/70883521:28110/14:43872864 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/408" target="_blank" >http://dx.doi.org/10.5219/408</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/408" target="_blank" >10.5219/408</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amines in smear and mould-ripened cheeses

Popis výsledku v původním jazyce

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g-1. In smear-ripened cheese flavourless (Romadur type), theamount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there i

Název v anglickém jazyce

Biogenic amines in smear and mould-ripened cheeses

Popis výsledku anglicky

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g-1. In smear-ripened cheese flavourless (Romadur type), theamount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there i

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Svazek periodika

8

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

321-327

Kód UT WoS článku

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EID výsledku v databázi Scopus

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