About: The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese

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

About: The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese 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	Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter. 2014 Elsevier B.V. Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter. 2014 Elsevier B.V. (en)
Title	The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese (en)
skos:prefLabel	The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese (en)
skos:notation	RIV/70883521:28110/14:43871778!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(QJ1210300), S
http://linked.open...iv/cisloPeriodika	Neuveden
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Doležálková, Iva Buňková, Leona Buňka, František Lorencová, Eva Navrátil, Jan Janečková, Kristýna
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	21417
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/14:43871778
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	monoacylglycerol; food additive; antiinfective agent; undecanoic acid; monoacylglycerol; milk fat; lauric acid; fat; carboxylic acid derivative; adamantane derivative; Processed cheese; Monoacylglycerol; Inhibition; Clostridium; Bacillus (en)
http://linked.open.../riv/klicoveSlovo	monoacylglycerol Inhibition Monoacylglycerol Bacillus undecanoic acid adamantane derivative antiinfective agent carboxylic acid derivative Clostridium fat Processed cheese food additive lauric acid milk fat
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[E7802BC1727B]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Microbiology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	182-183
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Navrátil, Jan Lorencová, Eva Janečková, Kristýna Hauerlandová, Iva
http://linked.open...ain/vavai/riv/wos	000338622800005
issn	0168-1605
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.ijfoodmicro.2014.04.027
http://localhost/t...ganizacniJednotka	28110

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, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software