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Statements

Subject Item
n2:RIV%2F60162694%3AG42__%2F13%3A00497739%21RIV14-MSM-G42_____
rdf:type
skos:Concept n17:Vysledek
rdfs:seeAlso
http://vavtest.unob.cz/registr
dcterms: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.
dcterms:title
Risk analysis of tyramine concentration in food production Risk analysis of tyramine concentration in food production
skos:prefLabel
Risk analysis of tyramine concentration in food production Risk analysis of tyramine concentration in food production
skos:notation
RIV/60162694:G42__/13:00497739!RIV14-MSM-G42_____
n5:aktivita
n7:S
n5:aktivity
S
n5:dodaniDat
n19:2014
n5:domaciTvurceVysledku
n10:2603691 n10:6512429
n5:druhVysledku
n14:D
n5:duvernostUdaju
n20:S
n5:entitaPredkladatele
n8:predkladatel
n5:idSjednocenehoVysledku
102984
n5:idVysledku
RIV/60162694:G42__/13:00497739
n5:jazykVysledku
n11:eng
n5:klicovaSlova
Gompertz curve; multiple comparisons; tyramine production; yield factor
n5:klicoveSlovo
n6:multiple%20comparisons n6:tyramine%20production n6:Gompertz%20curve n6:yield%20factor
n5:kontrolniKodProRIV
[591172642391]
n5:mistoKonaniAkce
Rhodes, Greece
n5:mistoVydani
Melville, New York: American Institute of Phys
n5:nazevZdroje
AIP Conference Proceedings
n5:obor
n9:BB
n5:pocetDomacichTvurcuVysledku
2
n5:pocetTvurcuVysledku
5
n5:rokUplatneniVysledku
n19:2013
n5:tvurceVysledku
Buňková, Leona Sedlačík, Marek Doudová, Lucie Buňka, František Michálek, Jaroslav
n5:typAkce
n18:WRD
n5:zahajeniAkce
2013-01-01+01:00
s:issn
0094-243X
s:numberOfPages
4
n21:hasPublisher
American Institute of Physics Inc.
n4:isbn
978-0-7354-1185-2
n15:organizacniJednotka
G42