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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F07%3A00102690%21RIV08-MSM-43210___
rdf:type
skos:Concept n18:Vysledek
dcterms:description
Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g není
dcterms:title
Content and distribution of biogenic amines in Dutch-type hard cheese Obsah a distribuce biogenních aminů v Eidamském sýru Content and distribution of biogenic amines in Dutch-type hard cheese
skos:prefLabel
Obsah a distribuce biogenních aminů v Eidamském sýru Content and distribution of biogenic amines in Dutch-type hard cheese Content and distribution of biogenic amines in Dutch-type hard cheese
skos:notation
RIV/62156489:43210/07:00102690!RIV08-MSM-43210___
n4:strany
129;137
n4:aktivita
n11:Z
n4:aktivity
Z(MSM 432100001)
n4:cisloPeriodika
1
n4:dodaniDat
n7:2008
n4:domaciTvurceVysledku
n8:8573255 n8:7503415 n8:2001209 n8:6516068 n8:7493193 n8:5655463
n4:druhVysledku
n17:J
n4:duvernostUdaju
n9:S
n4:entitaPredkladatele
n12:predkladatel
n4:idSjednocenehoVysledku
414901
n4:idVysledku
RIV/62156489:43210/07:00102690
n4:jazykVysledku
n5:eng
n4:klicovaSlova
ripening cheese; decarboxylase activity; tyramine; starter culture
n4:klicoveSlovo
n10:decarboxylase%20activity n10:tyramine n10:ripening%20cheese n10:starter%20culture
n4:kodStatuVydavatele
NL - Nizozemsko
n4:kontrolniKodProRIV
[822C4AF54222]
n4:nazevZdroje
Food Chemistry
n4:obor
n16:FM
n4:pocetDomacichTvurcuVysledku
6
n4:pocetTvurcuVysledku
6
n4:rokUplatneniVysledku
n7:2007
n4:svazekPeriodika
102
n4:tvurceVysledku
Novická, Kateřina Pechová, Pavla Šustová, Květoslava Smělá, Dana Kalhotka, Libor Komprda, Tomáš
n4:zamer
n13:MSM%20432100001
s:issn
0308-8146
s:numberOfPages
9
n14:organizacniJednotka
43210