About: Suppression of Mould Growth on Dry Sausages

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth. The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth. (en)
Title	Suppression of Mould Growth on Dry Sausages Suppression of Mould Growth on Dry Sausages (en)
skos:prefLabel	Suppression of Mould Growth on Dry Sausages Suppression of Mould Growth on Dry Sausages (en)
skos:notation	RIV/60461373:22330/10:00024167!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Pipek, Petr
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	291095
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024167
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	sausage; moulds; natamycin; sorbate; video image analysis (en)
http://linked.open.../riv/klicoveSlovo	video image analysis sausage moulds natamycin sorbate
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[3574EA4556AD]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	28
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
http://linked.open...ain/vavai/riv/wos	000282056400002
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Suppression of Mould Growth on Dry Sausages Suppression of Mould Growth on Dry Sausages Suppression of Mould Growth on Dry Sausages

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