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rdf:type
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Description
| - The aim of this study was to monitor occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and slices of pork ham, to compare results of MALDI-TOF MS and genus and species-specific polymerase chain reaction for their identification, and to assess the ability of each method to identify these lactobacilli species. The 23 analyzed samples of pork meat and ham were collected from one slaughterhouse and producer in the Czech Republic. Catalase and oxidase negative isolates cultivated on MRS agar were identified by MALDI-TOF mass spectrometry and then by using PCR method. The results of identification by using these methods were identical. Lactobacillus curvatus was identified in one sample of raw pork meat (4%) and in 6 samples of slices of pork ham (26%). Lactobacillus sakei was identified in 6 samples of raw pork meat (26%) and in 13 samples of slices of pork ham (57%).
- The aim of this study was to monitor occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and slices of pork ham, to compare results of MALDI-TOF MS and genus and species-specific polymerase chain reaction for their identification, and to assess the ability of each method to identify these lactobacilli species. The 23 analyzed samples of pork meat and ham were collected from one slaughterhouse and producer in the Czech Republic. Catalase and oxidase negative isolates cultivated on MRS agar were identified by MALDI-TOF mass spectrometry and then by using PCR method. The results of identification by using these methods were identical. Lactobacillus curvatus was identified in one sample of raw pork meat (4%) and in 6 samples of slices of pork ham (26%). Lactobacillus sakei was identified in 6 samples of raw pork meat (26%) and in 13 samples of slices of pork ham (57%). (en)
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Title
| - Identification of bacteria Lactobacillus curvatus and Lactobacillus sakei isolated from pork meat and ham
- Identification of bacteria Lactobacillus curvatus and Lactobacillus sakei isolated from pork meat and ham (en)
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skos:prefLabel
| - Identification of bacteria Lactobacillus curvatus and Lactobacillus sakei isolated from pork meat and ham
- Identification of bacteria Lactobacillus curvatus and Lactobacillus sakei isolated from pork meat and ham (en)
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skos:notation
| - RIV/62157124:16270/14:43873008!RIV15-MSM-16270___
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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...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/62157124:16270/14:43873008
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - PCR; MALDI-TOF MS; Lactobacillus spp.; meat products (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Sborník XL. konference o jakosti potravin a potravinových surovin - Ingrovy dny 2014
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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...iv/tvurceVysledku
| - Zdráhal, Zbyněk
- Šedo, Ondrej
- Bogdanovičová, Kateřina
- Karpíšková, Renata
- Kameník, Josef
- Dušková, Marta
- Lačanin, Ines
- Výletová, Šárka
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Mendelova zemědělská a lesnická univerzita v Brně
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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