About: Risk analysis of tyramine concentration in food production

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://vavtest.unob.cz/registr
Description	The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of cheese production as starter cultures. The levels of factors were chosen with respect to the conditions which can occur in this technological process. To describe and compare tyramine production in chosen microorganisms, generalized regression models were applied. Tyramine production was modelled by Gompertz curves according to the selected factors (the lactose concentration of 0-1% w/v, NaCl 0-2% w/v and aero/anaerobiosis) for 3 different types of bacterial cultivation. Moreover, estimates of model parameters were calculated and tested; multiple comparisons were discussed as well. The aim of this paper is to find a combination of factors leading to a similar tyramine production level. The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of cheese production as starter cultures. The levels of factors were chosen with respect to the conditions which can occur in this technological process. To describe and compare tyramine production in chosen microorganisms, generalized regression models were applied. Tyramine production was modelled by Gompertz curves according to the selected factors (the lactose concentration of 0-1% w/v, NaCl 0-2% w/v and aero/anaerobiosis) for 3 different types of bacterial cultivation. Moreover, estimates of model parameters were calculated and tested; multiple comparisons were discussed as well. The aim of this paper is to find a combination of factors leading to a similar tyramine production level. (en)
Title	Risk analysis of tyramine concentration in food production Risk analysis of tyramine concentration in food production (en)
skos:prefLabel	Risk analysis of tyramine concentration in food production Risk analysis of tyramine concentration in food production (en)
skos:notation	RIV/60162694:G42__/13:00497739!RIV14-MSM-G42_____
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Sedlačík, Marek Doudová, Lucie
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	Ministerstvo obrany / Univerzita obrany - Fakulta vojenského leadershipu
http://linked.open...dnocenehoVysledku	102984
http://linked.open...ai/riv/idVysledku	RIV/60162694:G42__/13:00497739
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Gompertz curve; multiple comparisons; tyramine production; yield factor (en)
http://linked.open.../riv/klicoveSlovo	Gompertz curve multiple comparisons tyramine production yield factor
http://linked.open...ontrolniKodProRIV	[591172642391]
http://linked.open...v/mistoKonaniAkce	Rhodes, Greece
http://linked.open...i/riv/mistoVydani	Melville, New York: American Institute of Phys
http://linked.open...i/riv/nazevZdroje	AIP Conference Proceedings
http://linked.open...in/vavai/riv/obor	BB
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Michálek, Jaroslav Sedlačík, Marek Doudová, Lucie
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2013-01-01 (xsd:date)
issn	0094-243X
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	American Institute of Physics Inc.
https://schema.org/isbn	978-0-7354-1185-2
http://localhost/t...ganizacniJednotka	G42

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