About: Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

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About: Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces 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	Byla sledována citlivost dvou kmenů Lb. plantarum a jednoho kmene Lb. rhamnosus izolovaných ze zkažených lahůdkových výrobků vůči konzervačním látkám (Robin, Laktocid and Optiform + Purac) na majonézovém agaru. Dále byl testován vliv laktocidu na růst laktobacilů zaočkovaných do omáček při 15 oC. Počet laktobacilů v průběhu skladování nepřesáhl 103 JTK/g. (cs) Two Lb. plantarum and one Lb. rhamnosus isolated from spoiled delicacy products were tested against four food preservatives: vinegar, Robin, Laktocid and Optiform + Purac on mayonnaise agar. The effects of Laktocid on the growth of the intentionally added lactobacilli mentioned above were studied in the sauces stored at 15 oC. In the sauces with lactobacilli and Laktocid, the total count of lactobacilli was lower than 3 log cfu g_1 during the storage period. Two Lb. plantarum and one Lb. rhamnosus isolated from spoiled delicacy products were tested against four food preservatives: vinegar, Robin, Laktocid and Optiform + Purac on mayonnaise agar. The effects of Laktocid on the growth of the intentionally added lactobacilli mentioned above were studied in the sauces stored at 15 oC. In the sauces with lactobacilli and Laktocid, the total count of lactobacilli was lower than 3 log cfu g_1 during the storage period. (en)
Title	Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces (en) Vliv konzervačních látek na růst laktobacilů způsobujících kažení izolovaných z omáček na bázi majonézy (cs)
skos:prefLabel	Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces (en) Vliv konzervačních látek na růst laktobacilů způsobujících kažení izolovaných z omáček na bázi majonézy (cs)
skos:notation	RIV/60461373:22330/08:00020955!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	19
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Míková, Kamila Chumchalová, Jana
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	365091
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/08:00020955
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Lactobacillus; preservation; mayonnaise-based sauces; lactic acid; acetic acid (en)
http://linked.open.../riv/klicoveSlovo	Lactobacillus preservation acetic acid lactic acid mayonnaise-based sauces
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[E0B9F3E99525]
http://linked.open...i/riv/nazevZdroje	Food control
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2008
http://linked.open...iv/tvurceVysledku	Míková, Kamila Fialová, Jana Chumchalová, Jana Hrůšová, I.
http://linked.open...ain/vavai/riv/wos	000253607800009
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0956-7135
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

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