Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei 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%2F18%3A63520477" target="_blank" >RIV/70883521:28110/18:63520477 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643818306285" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643818306285</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2018.07.045" target="_blank" >10.1016/j.lwt.2018.07.045</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Popis výsledku v původním jazyce

The objective of the study was to assess the development of the biogenic amine content in model cheese samples individually inoculated with two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus curvatus subsp. curvatus (DEPE T3 and DEPE T36) and two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus paracasei (DEPE T51 and DEPE T52) over the course of a 90 day storage period (10 ± 1 °C). During the entire ripening period, the dominant biogenic amine was tyramine. After just two months of ripening, tyramine concentration 167 mg/kg was detected in the model cheeses with the DEPE T3 strain (moreover a total biogenic amine concentration was 220 mg/kg), whilst in the case of the DEPE T36 strain it was even 211 mg/kg of tyramine (sum of biogenic amine was 302 mg/kg). In the samples with the added DEPE T51 and DEPE T52 strains, tyramine concentration after 90 days of ripening almost reached the level of 50 mg/kg.

Název v anglickém jazyce

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Popis výsledku anglicky

The objective of the study was to assess the development of the biogenic amine content in model cheese samples individually inoculated with two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus curvatus subsp. curvatus (DEPE T3 and DEPE T36) and two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus paracasei (DEPE T51 and DEPE T52) over the course of a 90 day storage period (10 ± 1 °C). During the entire ripening period, the dominant biogenic amine was tyramine. After just two months of ripening, tyramine concentration 167 mg/kg was detected in the model cheeses with the DEPE T3 strain (moreover a total biogenic amine concentration was 220 mg/kg), whilst in the case of the DEPE T36 strain it was even 211 mg/kg of tyramine (sum of biogenic amine was 302 mg/kg). In the samples with the added DEPE T51 and DEPE T52 strains, tyramine concentration after 90 days of ripening almost reached the level of 50 mg/kg.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

97

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

730-735

Kód UT WoS článku

000445715600101

EID výsledku v databázi Scopus

2-s2.0-85051106267