Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63539063" target="_blank" >RIV/70883521:28110/21:63539063 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26722861:_____/21:N0000029 RIV/60162694:G42__/21:00557358

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643821015504?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821015504?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2021.112397" target="_blank" >10.1016/j.lwt.2021.112397</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

Popis výsledku v původním jazyce

The aim of the study was to reduce the concentration of biogenic amines (BAs) in Dutch-type cheese by the activity of the added culture. The reduction of BAs was caused by the use of the selected strains of Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 ± 1 °C). The results indicated that the use of different microbiological strains does not have a significant influence on the basic chemical parameters of the model cheese samples. The lowest BA concentrations were determined in model cheese with Lacticaseibacillus casei CCDM 198. These samples contained fewer total BA content than the control samples: after 28 days of ripening by 32%, after 56 days by 37% and after 84 days by 32%. The adjunct culture demonstrated high efficacy of reduction of putrescine, phenylethylamine and tyramine in real conditions of the model Dutch-type cheese samples.

Název v anglickém jazyce

Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

Popis výsledku anglicky

The aim of the study was to reduce the concentration of biogenic amines (BAs) in Dutch-type cheese by the activity of the added culture. The reduction of BAs was caused by the use of the selected strains of Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 ± 1 °C). The results indicated that the use of different microbiological strains does not have a significant influence on the basic chemical parameters of the model cheese samples. The lowest BA concentrations were determined in model cheese with Lacticaseibacillus casei CCDM 198. These samples contained fewer total BA content than the control samples: after 28 days of ripening by 32%, after 56 days by 37% and after 84 days by 32%. The adjunct culture demonstrated high efficacy of reduction of putrescine, phenylethylamine and tyramine in real conditions of the model Dutch-type cheese samples.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1710156" target="_blank" >QK1710156: Nové přístupy a metody analýzy pro zajištění kvality, bezpečnosti a zdravotní nezávadnosti sýrů, optimalizace jejich výroby a zefektivnění procesů hygieny a sanitace při současném snížení zátěže životního prostředí odpadními vodami</a><br>

Návaznosti

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

Rok uplatnění

2021

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

152

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

—

Kód UT WoS článku

000700360500006

EID výsledku v databázi Scopus

2-s2.0-85114358595