About: Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages Goto Sponge NotDistinct Permalink

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

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified in average in 88 % and 44 % of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71 % and 16 %, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and E. faecalis were identified as tyramine/histamine producers in the sausages. Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified in average in 88 % and 44 % of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71 % and 16 %, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and E. faecalis were identified as tyramine/histamine producers in the sausages. (en)
Title	Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages (en)
skos:prefLabel	Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages (en)
skos:notation	RIV/62156489:43210/10:00159839!RIV13-MSM-43210___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Burdychová, Radka Sládková, Pavla Petirová, Eva Komprda, Tomáš
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	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	293968
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/10:00159839
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Lactobacillus; biogenic amines; tyramine; Enterococcus; tyrosine-decarboxylase; PCR; decarboxylating broth (en)
http://linked.open.../riv/klicoveSlovo	Enterococcus tyramine Lactobacillus PCR biogenic amines decarboxylating broth tyrosine-decarboxylase
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[74730AE1A2BB]
http://linked.open...i/riv/nazevZdroje	Meat Science
http://linked.open...in/vavai/riv/obor	EB
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	86
http://linked.open...iv/tvurceVysledku	Dohnal, Vlastimil Burdychová, Radka Komprda, Tomáš Sládková, Pavla Petírová, Eva
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	0309-1740
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 24 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software