About: Heterofermentative process in dry fermented sausages

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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
rdfs:seeAlso	http://actavet.vfu.cz/pdf/201382020181.pdf
Description	In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 mu mol.g(-1) dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 mu mol-g(-1) dry matter) was higher than the lactic acid content (20.98 to 29.02 mu mol.g(-1) dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic. In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 mu mol.g(-1) dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 mu mol-g(-1) dry matter) was higher than the lactic acid content (20.98 to 29.02 mu mol.g(-1) dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic. (en)
Title	Heterofermentative process in dry fermented sausages - a case report Heterofermentative process in dry fermented sausages - a case report (en)
skos:prefLabel	Heterofermentative process in dry fermented sausages - a case report Heterofermentative process in dry fermented sausages - a case report (en)
skos:notation	RIV/62157124:16270/13:43871974!RIV14-MSM-16270___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(ED1.1.00/02.0068), S
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Saláková, Alena Kameník, Josef 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	77260
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/13:43871974
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	MALDI-TOF MS; lactobacilli; acetic acid; lactic acid (en)
http://linked.open.../riv/klicoveSlovo	lactobacilli acetic acid lactic acid MALDI-TOF MS
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[4FCF21340D08]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Central european institute of technology
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	82
http://linked.open...iv/tvurceVysledku	Saláková, Alena Šedo, Ondrej Kameník, Josef Dušková, Marta
http://linked.open...ain/vavai/riv/wos	000324282300011
issn	0001-7213
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.2754/avb201382020181
http://localhost/t...ganizacniJednotka	16270

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