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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F10%3A00159839%21RIV13-MSM-43210___
rdf:type
n15:Vysledek skos:Concept
dcterms:description
Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified in average in 88 % and 44 % of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71 % and 16 %, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and E. faecalis were identified as tyramine/histamine producers in the sausages. Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified in average in 88 % and 44 % of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71 % and 16 %, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and E. faecalis were identified as tyramine/histamine producers in the sausages.
dcterms:title
Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages
skos:prefLabel
Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages
skos:notation
RIV/62156489:43210/10:00159839!RIV13-MSM-43210___
n3:aktivita
n14:Z n14:S
n3:aktivity
S, Z(MSM 432100001)
n3:cisloPeriodika
3
n3:dodaniDat
n9:2013
n3:domaciTvurceVysledku
n6:5034426 n6:5655463 n6:4775090 n6:4528387
n3:druhVysledku
n18:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n11:predkladatel
n3:idSjednocenehoVysledku
293968
n3:idVysledku
RIV/62156489:43210/10:00159839
n3:jazykVysledku
n8:eng
n3:klicovaSlova
Lactobacillus; biogenic amines; tyramine; Enterococcus; tyrosine-decarboxylase; PCR; decarboxylating broth
n3:klicoveSlovo
n4:biogenic%20amines n4:decarboxylating%20broth n4:Lactobacillus n4:PCR n4:Enterococcus n4:tyrosine-decarboxylase n4:tyramine
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[74730AE1A2BB]
n3:nazevZdroje
Meat Science
n3:obor
n16:EB
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n9:2010
n3:svazekPeriodika
86
n3:tvurceVysledku
Dohnal, Vlastimil Burdychová, Radka Komprda, Tomáš Petírová, Eva Sládková, Pavla
n3:zamer
n17:MSM%20432100001
s:issn
0309-1740
s:numberOfPages
8
n10:organizacniJednotka
43210