Filtry
Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product
One way to effectively reduce the number of biogenic amines (BAs) in food is through enzymatic reduction using bacteria, such as lactic acid bacteria. This study focuses on the ability of the bacterial strain Lacticaseibacillus casei
Food and beverages
- 2024 •
- Jimp •
- Odkaz
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture
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 ...
Food and beverages
- 2021 •
- Jimp •
- Odkaz
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese
with Lacticaseibacillus casei CCDM 198 microbial strain on biochemical, microbiological and textural and textural properties development. The presence of Lacticaseibacillus casei CCDM 198. Copolymer coating in com...
Food and beverages
- 2024 •
- Jimp •
- Odkaz
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Study of the biogenic amines reduction by bacterial strain Lacticaseibacillus casei.
of the studied bacterial strain Lacticaseibacillus casei CCDM 198 during its cultivation...
Agricultural biotechnology and food biotechnology
- 2022 •
- O
Rok uplatnění
O - Ostatní výsledky
Certified methodology designed for the quantification of probiotics in dietary supplements using qPCR
casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, Lactobacillus...
Biochemistry and molecular biology
- 2024 •
- NmetC •
- Odkaz
Rok uplatnění
NmetC - Metodiky certifikované oprávněným orgánem
Výsledek na webu
Isolation, identification and characterisation of microorganisms from nepali cheeses
isolates of Lacticaseibacillus casei and L. plantarum had a significant impact of any isolate was not proved, isolates of L. casei and L. paracasei survived......
Agricultural biotechnology and food biotechnology
- 2024 •
- Jost •
- Odkaz
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Výsledek na webu
Effects of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei supplementation on the single-cell fecal parasitome in children with celiac disease autoimmunity: a randomized, double-blind
BACKGROUND: Lactiplantibacillus plantarum HEAL9 and Lacticaseibacillus paracasei 8700:2 positively affect the fecal bacteriome in children with celiac disease autoimmunity after 6 months of supplementation. The aim of the present investigati...
Virology
- 2023 •
- Jimp •
- Odkaz
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Selective enumeration of probiotic L. casei in Mettwurst technology
enumeration of probiotic bacteria Lactobacillus casei 01 (Sacco, Italy) in fermented of Pediococcus pentosaceus (1), the second of probiotic L. casei and the last one of Pediococcus pentosaceus and probiotic L. casei (3). ...
GM - Potravinářství
- 2008 •
- D
Rok uplatnění
D - Stať ve sborníku
Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages
The aim of this work was to study the effect of probiotic bacteria L. casei,total counts of microorganisms, LAB and counts of probiotic L. casei were determined. In batches with probiotic L. casei were significantly lower c...
GM - Potravinářství
- 2008 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Application of probiotic L. casei in production of typical czech fermented sausages
strain L. casei 431reg (Chr. Hansen, Denmark) in the manufacturing process of typical) is used. Therefore probiotic L. casei was used in combination with this starter culture. Control sausages were prepared using only the starter c...
GM - Potravinářství
- 2009 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
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