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| Description
| - Cílem této práce bylo sledování účinku probiotické bakterie L. casei na tvorbu biogenních aminů během zrání typických českých fermentovaných salámů. Probiotická kultura byla použita v kombinaci s dvěma startovacími kulturami (1 Staphylococcus carnosus, Lactobacillus curvatus, 2 Pediococcus acidilactici). Stanovení biogenních aminů tryptaminu, 2 fenyletylamine, kadaverinu, histaminu, tyraminu, spermidinu a sperminu byla provedena pomocí HPLC s UV detekcí. V průběhu zrání fermentovaných salámů bylo dále stanoveno pH, vodní aktivita, celkový počet mikroorganismů, LAB a počet probiotických L. casei. Ve všech fermentovaných salámech s probiotickými L. casei byla stanovena výrazně nižší koncentrace putrescinu, kadaverinu a tyraminu než v salámech bez probiotické kultury. Počet probiotických mikroorganismů L. casei v salámech s probiotickou kulturou dosáhl po prvních třech dnech fermentace počtu 106 KTJ/g a zůstal na této koncentraci po celou dobu fermentace a skladování fermentovaných salámů. (cs)
- The aim of this work was to study the effect of probiotic bacteria L. casei and the mixture of two different starter cultures (1 Staphylococcus carnosus, Lactobacillus curvatus, 2 Pediococcus acidilactici) on biogenic amine formation during fermentation and ripening of typical Czech fermented sausages. Determination of tryptamine, 2 fenyletylamine, kadaverine, histamine, tyramine, spermidine and spermine was carried out using HPLC with UV detection. Other parameters like pH, water activity, weight loss, total counts of microorganisms, LAB and counts of probiotic L. casei were determined. In batches with probiotic L. casei were significantly lower concentration of putrescine, kadaverine and tyramine than in two control batches without L. casei. Mixtures of starter and probiotic bacteria decreased pH quickly which supports the growth of lactic acid bacteria and inhibited the growth of contaminant microorganisms in raw material. L. casei was detected at concentration of 10 6 CFU/g in both testing batche
- The aim of this work was to study the effect of probiotic bacteria L. casei and the mixture of two different starter cultures (1 Staphylococcus carnosus, Lactobacillus curvatus, 2 Pediococcus acidilactici) on biogenic amine formation during fermentation and ripening of typical Czech fermented sausages. Determination of tryptamine, 2 fenyletylamine, kadaverine, histamine, tyramine, spermidine and spermine was carried out using HPLC with UV detection. Other parameters like pH, water activity, weight loss, total counts of microorganisms, LAB and counts of probiotic L. casei were determined. In batches with probiotic L. casei were significantly lower concentration of putrescine, kadaverine and tyramine than in two control batches without L. casei. Mixtures of starter and probiotic bacteria decreased pH quickly which supports the growth of lactic acid bacteria and inhibited the growth of contaminant microorganisms in raw material. L. casei was detected at concentration of 10 6 CFU/g in both testing batche (en)
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| Title
| - Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages
- Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages (en)
- Redukce koncentrace biogenních aminů probiotickou bakterií L. casei během zrání fermentovaných salámů (cs)
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| skos:prefLabel
| - Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages
- Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages (en)
- Redukce koncentrace biogenních aminů probiotickou bakterií L. casei během zrání fermentovaných salámů (cs)
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| skos:notation
| - RIV/62156489:43210/08:00128583!RIV09-MSM-43210___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/08:00128583
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - probiotic; biogenic amines; HPLC; L. casei (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Dohnal, Vlastimil
- Burdychová, Radka
- Hoferková, Petra
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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