About: Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53

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About: Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53 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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Combined effects of concentration of lactose (5 g/L), NaCl (20 g/L) and aero/anaerobiosis on production of tyramine by Enterococcus durans CCDM 53 were subjected to a study. The influence of the above factors and temperature of cultivation (10 ± 1 °C) was monitored under conditions applied in real technological processes of cheese production; the enterococci act as non-starter lactic acid bacteria. Production of tyramine by E. durans CCDM 53 was mainly influenced by both concentration of NaCl in cultivation medium and presence/absence of oxygen in the environment. The highest production of tyramine occurred during cultivation under anaerobic conditions in the presence of the highest (20 g/L) applied concentration of NaCl and lactose (5 g/L). In the media with equal concentrations of NaCl and lactose, the concentrations of tyramine grew higher under anaerobic conditions than in aerobic environment. Regarding cultivation media with various levels of NaCl and lactose, higher production of tyramine was always found in the anaerobic environment. Combined effects of concentration of lactose (5 g/L), NaCl (20 g/L) and aero/anaerobiosis on production of tyramine by Enterococcus durans CCDM 53 were subjected to a study. The influence of the above factors and temperature of cultivation (10 ± 1 °C) was monitored under conditions applied in real technological processes of cheese production; the enterococci act as non-starter lactic acid bacteria. Production of tyramine by E. durans CCDM 53 was mainly influenced by both concentration of NaCl in cultivation medium and presence/absence of oxygen in the environment. The highest production of tyramine occurred during cultivation under anaerobic conditions in the presence of the highest (20 g/L) applied concentration of NaCl and lactose (5 g/L). In the media with equal concentrations of NaCl and lactose, the concentrations of tyramine grew higher under anaerobic conditions than in aerobic environment. Regarding cultivation media with various levels of NaCl and lactose, higher production of tyramine was always found in the anaerobic environment. (en)
Title	Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53 Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53 (en)
skos:prefLabel	Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53 Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53 (en)
skos:notation	RIV/70883521:28110/12:43867838!RIV13-MSM-28110___
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(GAP503/11/1417), S, Z(MSM2672286101)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Kubáň, Vlastimil Buňková, Leona Buňka, František Kráčmar, Stanislav
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	133473
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/12:43867838
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Tyramine; Salt; Lactose; Enterococcus; Biogenic amine; Aero/anaerobiosis (en)
http://linked.open.../riv/klicoveSlovo	Enterococcus Salt Biogenic amine Aero/anaerobiosis Lactose Tyramine
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[6B130C9C6E56]
http://linked.open...i/riv/nazevZdroje	European Food Research and Technology: international journal of food research and technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Biogenic amines production in selected lactic acid bacteria strains
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	234
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Dráb, Vladimír Kráčmar, Stanislav Kubáň, Vlastimil
http://linked.open...ain/vavai/riv/wos	000304162600006
http://linked.open...n/vavai/riv/zamer	Milk – an important part of healthy and safe nutrition
issn	1438-2377
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.1007/s00217-012-1714-y
http://localhost/t...ganizacniJednotka	28110

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