About: Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants

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About: Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants 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	As contents of biogenic amines, namely of tyramine, in spontaneously fermented sauerkrauts are rather high from toxicological point of view, application of starter cultures of lactic acid bacteria for fermentation control was tested. Sauerkrauts were prepared in three laboratory experiments using Lactobacillus plantarum, L. casei, Pediococcus pentosaceus, Enterococcus faecium or mixed preparative Microsil applied at dose 5x106 CFU per gram of cabbage. Spontaneously fermented sauerkraut was used as a control variant. Quality parameters and seven biogenic amines were determined after six months sauerkraut storage. Formation of tyramine, putrescine and cadaverine was significantly (P < 0.005) suppressed by L. plantarum and Microsil. Furthermore, three similar experiments were carried out for optimisation of the latter inoculants dosage. In conclusion, application of the tested strain of L. plantarum and Microsil preparative at dose 106 CFU g-1 cabbage can decrease considerably content of undesirable ami As contents of biogenic amines, namely of tyramine, in spontaneously fermented sauerkrauts are rather high from toxicological point of view, application of starter cultures of lactic acid bacteria for fermentation control was tested. Sauerkrauts were prepared in three laboratory experiments using Lactobacillus plantarum, L. casei, Pediococcus pentosaceus, Enterococcus faecium or mixed preparative Microsil applied at dose 5x106 CFU per gram of cabbage. Spontaneously fermented sauerkraut was used as a control variant. Quality parameters and seven biogenic amines were determined after six months sauerkraut storage. Formation of tyramine, putrescine and cadaverine was significantly (P < 0.005) suppressed by L. plantarum and Microsil. Furthermore, three similar experiments were carried out for optimisation of the latter inoculants dosage. In conclusion, application of the tested strain of L. plantarum and Microsil preparative at dose 106 CFU g-1 cabbage can decrease considerably content of undesirable ami (en)
Title	Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants (en)
skos:prefLabel	Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants Decrease of biogenic amines levels in sauerkraut uding lactic acid baceria inoculants (en)
skos:notation	RIV/60076658:12220/02:00003935!RIV/2003/GA0/122203/N
http://linked.open.../vavai/riv/strany	157-161
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(GA203/96/0316)
http://linked.open...vai/riv/dodaniDat	2003
http://linked.open...aciTvurceVysledku	Špička, Jiří Kalač, Pavel Křížek, Martin
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
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	642310
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/02:00003935
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	kysané zelí; biogenní aminy; mléčné bakterie; startérové kultury (en)
http://linked.open.../riv/klicoveSlovo	kysané zelí startérové kultury mléčné bakterie biogenní aminy
http://linked.open...ontrolniKodProRIV	[B7F79695CCD2]
http://linked.open...v/mistoKonaniAkce	Luxembourg
http://linked.open...i/riv/mistoVydani	Luxembourg
http://linked.open...i/riv/nazevZdroje	Biogenicaly active amines in food
http://linked.open...in/vavai/riv/obor	CC
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	Study of selected hygienically important compounds in the environment
http://linked.open...UplatneniVysledku	2002
http://linked.open...iv/tvurceVysledku	Kalač, Pavel Křížek, Martin Špička, Jiří
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2002-01-01 (xsd:date)
number of pages	5 (xsd:int)
http://purl.org/ne...btex#hasPublisher	European Geophysical Society
https://schema.org/isbn	92-894-3052-4
http://localhost/t...ganizacniJednotka	12220

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