This HTML5 document contains 44 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n11http://localhost/temp/predkladatel/
n5http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n13http://linked.opendata.cz/resource/domain/vavai/subjekt/
n12http://linked.opendata.cz/ontology/domain/vavai/
n16http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
n19http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62156489%3A43210%2F11%3A00180523%21RIV12-MSM-43210___/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n8http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n14http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n4http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n7http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F11%3A00180523%21RIV12-MSM-43210___
rdf:type
n12:Vysledek skos:Concept
dcterms:description
The aim of this work was to test in vitro the ability of individual elements in the spice mix usually used for the production of the %22paprikáš%22 type of salami to inhibit the growth of micro-organisms, which could create toxicologically significant biogenic amines tyramine and histamine, and thus clarify the results of the previous experiment carried out in the same laboratory where the presented work has been created (highly conclusive decrease of biogenic amines in the %22paprikáš%22 type of salami compared to inspections). The ability of the elements of the P spice mix to inhibit the growth of the species of Pediococcus pentosaceus a Enterococcus faecalis CNRZ 238 was tested by agar diffusion method. Both tested cultures were chosen on purpose as positive to a gene sequence for tyrosindekarboxylasis (tyrDC). The presented experiment, which was a consequence of the previous experiment carried out by the same laboratory, has the following conclusions. None of the tested particles of the P spice mix or the mix as a whole have revealed significant abilities to inhibit microorganisms with proved dekarboxylasis activity (both species used in the test revealed ability to create histamine and tyramine). Therefore, the presumption of the authors of the previous experiment articulated on the basis of an operational experiment that the P spice mix inhibits the growth of micro-organisms capable of creating BA was not, therefore, proved. The aim of this work was to test in vitro the ability of individual elements in the spice mix usually used for the production of the %22paprikáš%22 type of salami to inhibit the growth of micro-organisms, which could create toxicologically significant biogenic amines tyramine and histamine, and thus clarify the results of the previous experiment carried out in the same laboratory where the presented work has been created (highly conclusive decrease of biogenic amines in the %22paprikáš%22 type of salami compared to inspections). The ability of the elements of the P spice mix to inhibit the growth of the species of Pediococcus pentosaceus a Enterococcus faecalis CNRZ 238 was tested by agar diffusion method. Both tested cultures were chosen on purpose as positive to a gene sequence for tyrosindekarboxylasis (tyrDC). The presented experiment, which was a consequence of the previous experiment carried out by the same laboratory, has the following conclusions. None of the tested particles of the P spice mix or the mix as a whole have revealed significant abilities to inhibit microorganisms with proved dekarboxylasis activity (both species used in the test revealed ability to create histamine and tyramine). Therefore, the presumption of the authors of the previous experiment articulated on the basis of an operational experiment that the P spice mix inhibits the growth of micro-organisms capable of creating BA was not, therefore, proved.
dcterms:title
In vitro testing of the inhibition activity in P spice mix (type %22paprikáš%22) In vitro testing of the inhibition activity in P spice mix (type %22paprikáš%22)
skos:prefLabel
In vitro testing of the inhibition activity in P spice mix (type %22paprikáš%22) In vitro testing of the inhibition activity in P spice mix (type %22paprikáš%22)
skos:notation
RIV/62156489:43210/11:00180523!RIV12-MSM-43210___
n12:predkladatel
n13:orjk%3A43210
n3:aktivita
n14:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
6
n3:dodaniDat
n7:2012
n3:domaciTvurceVysledku
n5:1898108 n5:5655463 n5:4775090 n5:4528387
n3:druhVysledku
n9:J
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
204053
n3:idVysledku
RIV/62156489:43210/11:00180523
n3:jazykVysledku
n4:eng
n3:klicovaSlova
biogenic amines; antimicrobial activity; spice
n3:klicoveSlovo
n8:antimicrobial%20activity n8:biogenic%20amines n8:spice
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[27128A47C89C]
n3:nazevZdroje
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
n3:obor
n17:EE
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n7:2011
n3:svazekPeriodika
LIX
n3:tvurceVysledku
Sládková, Pavla Kolenčíková, Doubravka Petirová, Eva Komprda, Tomáš
n3:zamer
n16:MSM%20432100001
s:issn
1211-8516
s:numberOfPages
4
n11:organizacniJednotka
43210