About: Inhibition of clostridium tyrobutyricum in cheese-slurry

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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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Effects of muramidase, potassium nitrate, the mesophilic starter culture, nisin, the nisin-producing Lactococcus strain and two Lactobacillus strains with anticlostridial activity on survival and growth of the gas-producing Clostridium tyrobutyricum in a model cheese-slurry system were compared. Within the first 2 weeks potassium nitrate, muramidase and nisin had the strongest anticlostridial activity but then their effect decreased. On the other hand, effect of added cultures was observed during both months of storage. The most effective were the nisin-producing Lactococcus strain and the aroma-producing mesophilic culture – they caused a decrease in clostridial spores of about 1.5 to 2 decimal orders in comparison with the control sample at the same storage period. Effects of muramidase, potassium nitrate, the mesophilic starter culture, nisin, the nisin-producing Lactococcus strain and two Lactobacillus strains with anticlostridial activity on survival and growth of the gas-producing Clostridium tyrobutyricum in a model cheese-slurry system were compared. Within the first 2 weeks potassium nitrate, muramidase and nisin had the strongest anticlostridial activity but then their effect decreased. On the other hand, effect of added cultures was observed during both months of storage. The most effective were the nisin-producing Lactococcus strain and the aroma-producing mesophilic culture – they caused a decrease in clostridial spores of about 1.5 to 2 decimal orders in comparison with the control sample at the same storage period. (en)
Title	Inhibition of clostridium tyrobutyricum in cheese-slurry Inhibition of clostridium tyrobutyricum in cheese-slurry (en)
skos:prefLabel	Inhibition of clostridium tyrobutyricum in cheese-slurry Inhibition of clostridium tyrobutyricum in cheese-slurry (en)
skos:notation	RIV/16193296:_____/10:JMINHI10!RIV11-MSM-16193296
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B06048)
http://linked.open...iv/cisloPeriodika	39
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Cicvárek, Jiří Roubal, Petr Pechačová, Marta Němečková, Irena
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	MILCOM a.s.
http://linked.open...dnocenehoVysledku	263999
http://linked.open...ai/riv/idVysledku	RIV/16193296:_____/10:JMINHI10
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	gas-producing clostridia; cheese-slurry; bacteriocin (en)
http://linked.open.../riv/klicoveSlovo	bacteriocin cheese-slurry gas-producing clostridia
http://linked.open...odStatuVydavatele	HU - Maďarsko
http://linked.open...ontrolniKodProRIV	[404DFFC43BCC]
http://linked.open...i/riv/nazevZdroje	Acta Alimentaria
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Microbiological risks at dairy processing - detection and preventative measures
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	2010
http://linked.open...iv/tvurceVysledku	Němečková, Irena Roubal, Petr Pechačová, Marta Rohacká, H. Cicvárek, Jiří Plocková, M. Kučerová, K. Tůma, Š.
issn	0139-3006
number of pages	10 (xsd:int)

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