About: Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva

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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	Tyramine- and histamine-producing microorganisms were studied in blue-veined cheese Niva from detail shops. Enterococcus and Lactobacillus were isolated from cheese and isolates were grown in decarboxylase medium. The values for the TYR production by strains of enterococci and lactobacilli were found in the range of 1 485-2 363 mg.l-1 and 903-1 870 mg.l-1, respectively. Tyramine- and histamine-producing microorganisms were studied in blue-veined cheese Niva from detail shops. Enterococcus and Lactobacillus were isolated from cheese and isolates were grown in decarboxylase medium. The values for the TYR production by strains of enterococci and lactobacilli were found in the range of 1 485-2 363 mg.l-1 and 903-1 870 mg.l-1, respectively. (en)
Title	Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva (en)
skos:prefLabel	Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva (en)
skos:notation	RIV/62157124:16270/09:00002321!RIV10-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Standarová, Eva Borkovcová, Ivana Vorlová, Lenka Dušková, Marta
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	336772
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/09:00002321
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	biogenic amines; Enterococcus; Lactobacillus; decarboxylas; blue-veined cheese; HPLC (en)
http://linked.open.../riv/klicoveSlovo	Enterococcus Lactobacillus HPLC biogenic amines decarboxylas blue-veined cheese
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[C9497FDCCE42]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	48
http://linked.open...iv/tvurceVysledku	Borkovcová, Ivana Vorlová, Lenka Standarová, Eva Dušková, Marta
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1336-8672
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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