About: Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

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

About: Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut 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	Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation and 22°C for days, then stored at 5-6°C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capilary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei. Enterococcus faecium and Pediococus pentosaceus, were applied at doses of 5x104,1x105 and 5x105 CFU/g of cabage. in three futher experiments, L. plantarum. Microsil and a comercial strain of Lactolacillus buchneri were applied at doses of 5x105 and 5x106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in in all experiments. L plantarum at doses of at least 5x105 CFU/g significantly (P<0,05) suppressed formantion of putrescine, t Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation and 22°C for days, then stored at 5-6°C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capilary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei. Enterococcus faecium and Pediococus pentosaceus, were applied at doses of 5x104,1x105 and 5x105 CFU/g of cabage. in three futher experiments, L. plantarum. Microsil and a comercial strain of Lactolacillus buchneri were applied at doses of 5x105 and 5x106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in in all experiments. L plantarum at doses of at least 5x105 CFU/g significantly (P<0,05) suppressed formantion of putrescine, t (en)
Title	Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut (en)
skos:prefLabel	Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut (en)
skos:notation	RIV/60076658:12220/02:00003831!RIV/2003/GA0/122203/N
http://linked.open.../vavai/riv/strany	509-514
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(GA525/02/1077), P(OC 922.001)
http://linked.open...iv/cisloPeriodika	215
http://linked.open...vai/riv/dodaniDat	2003
http://linked.open...aciTvurceVysledku	Špička, Jiří Kalač, Pavel Křížek, Martin
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	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	638801
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/02:00003831
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	biogenní aminy; kysané zelí; startérové kultury; Lactobacillus buchneri; Lactobacillus plantarum (en)
http://linked.open.../riv/klicoveSlovo	Lactobacillus plantarum kysané zelí Lactobacillus buchneri startérové kultury biogenní aminy
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[ACE5528FB650]
http://linked.open...i/riv/nazevZdroje	European Food Research and Technology
http://linked.open...in/vavai/riv/obor	CC
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	http://linked.opendata.cz/resource/domain/vavai/projekt/OC%20922.001 Biogenic amines in selected foods
http://linked.open...UplatneniVysledku	2002
http://linked.open...v/svazekPeriodika	2002
http://linked.open...iv/tvurceVysledku	Kalač, Pavel Křížek, Martin Špička, Jiří Bover-Cid, Sara
issn	1438-2377
number of pages	14 (xsd:int)
http://localhost/t...ganizacniJednotka	12220

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