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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F10%3A00024167%21RIV11-MSM-22330___
rdf:type
n8:Vysledek skos:Concept
dcterms: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.
dcterms:title
Suppression of Mould Growth on Dry Sausages Suppression of Mould Growth on Dry Sausages
skos:prefLabel
Suppression of Mould Growth on Dry Sausages Suppression of Mould Growth on Dry Sausages
skos:notation
RIV/60461373:22330/10:00024167!RIV11-MSM-22330___
n3:aktivita
n15:Z
n3:aktivity
Z(MSM6046137305)
n3:cisloPeriodika
4
n3:dodaniDat
n4:2011
n3:domaciTvurceVysledku
n17:1621297
n3:druhVysledku
n10:J
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
291095
n3:idVysledku
RIV/60461373:22330/10:00024167
n3:jazykVysledku
n9:eng
n3:klicovaSlova
sausage; moulds; natamycin; sorbate; video image analysis
n3:klicoveSlovo
n6:sausage n6:sorbate n6:natamycin n6:video%20image%20analysis n6:moulds
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[3574EA4556AD]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n12:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n4:2010
n3:svazekPeriodika
28
n3:tvurceVysledku
Pipek, Petr Rohlík, Bo-Anne
n3:wos
000282056400002
n3:zamer
n18:MSM6046137305
s:issn
1212-1800
s:numberOfPages
6
n11:organizacniJednotka
22330