Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874328" target="_blank" >RIV/70883521:28110/16:43874328 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26722861:_____/16:N0000029

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0308814615010900" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814615010900</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2015.07.069" target="_blank" >10.1016/j.foodchem.2015.07.069</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Popis výsledku v původním jazyce

The aim of this study was to compare the biogenic amine production of two starter strains of Lactococcus lactis subsp. cremoris (strains from the Culture Collection of Dairy Microorganisms - CCDM 824 and CCDM 946) with decarboxylase positive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10 oC. During ripening, biogenic amine and free amino acid content, microbiological characteristics and proximate chemical properties were observed. By the end of the ripening period, the putrescine content in both samples with the addition of the biogenic amine producing strain almost evened out and the concentration of putrescine was >800 mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400 mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500 mg/kg. In the control samples, the amount of biogenic amines was insignificant.

Název v anglickém jazyce

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Popis výsledku anglicky

The aim of this study was to compare the biogenic amine production of two starter strains of Lactococcus lactis subsp. cremoris (strains from the Culture Collection of Dairy Microorganisms - CCDM 824 and CCDM 946) with decarboxylase positive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10 oC. During ripening, biogenic amine and free amino acid content, microbiological characteristics and proximate chemical properties were observed. By the end of the ripening period, the putrescine content in both samples with the addition of the biogenic amine producing strain almost evened out and the concentration of putrescine was >800 mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400 mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500 mg/kg. In the control samples, the amount of biogenic amines was insignificant.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210300" target="_blank" >QJ1210300: Systémy jištění kvality a bezpečnosti mlékárenských výrobků vhodnými metodami aplikovatelnými v praxi</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

194

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

68-75

Kód UT WoS článku

000364248900010

EID výsledku v databázi Scopus

2-s2.0-84939441791