About: Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses

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About: Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses Goto Sponge Distinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treated with the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach. Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treated with the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach. (en)
Title	Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses (en)
skos:prefLabel	Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses Influence of the Preservative Material Holdbac tm on the Growth and Proliferation of Listeria on the Surfaces of CHeeses (en)
skos:notation	RIV/00216275:25310/10:39881724!RIV11-GA0-25310___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA203/08/1536), Z(MSM0021627502)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Pejchalová, Marcela Moťková, Petra Vytřasová, Jarmila
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Pardubice / Fakulta chemicko-technologická
http://linked.open...dnocenehoVysledku	263839
http://linked.open...ai/riv/idVysledku	RIV/00216275:25310/10:39881724
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	string cheese; soft ripened cheese; HOLDBAC TM; Listeria (en)
http://linked.open.../riv/klicoveSlovo	HOLDBAC TM soft ripened cheese string cheese Listeria
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[14CD003F7B44]
http://linked.open...i/riv/nazevZdroje	Czech journal of food sciences (Potravinářské vědy)
http://linked.open...in/vavai/riv/obor	EE
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Progressive methods in chemical, food and clinical analysis
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	28
http://linked.open...iv/tvurceVysledku	Pejchalová, Marcela Vytřasová, Jarmila Šnévajsová, Petra Fousová, Jana
http://linked.open...ain/vavai/riv/wos	000280143500012
http://linked.open...n/vavai/riv/zamer	Pokročilé analytické a separační metody a jejich aplikace v diagnostice a technologii živých a neživých materiálů
issn	1212-1800
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	25310

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