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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F11%3A00193498%21RIV15-MSM-43210___
rdf:type
n11:Vysledek skos:Concept
rdfs:seeAlso
http://dx.doi.org/10.11118/actaun201159060313
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 inhibition activity of the spice mix used in the %22paprika%22 sausages In vitro inhibition activity of the spice mix used in the %22paprika%22 sausages
skos:prefLabel
In vitro inhibition activity of the spice mix used in the %22paprika%22 sausages In vitro inhibition activity of the spice mix used in the %22paprika%22 sausages
skos:notation
RIV/62156489:43210/11:00193498!RIV15-MSM-43210___
n3:aktivita
n17:S
n3:aktivity
S
n3:cisloPeriodika
6
n3:dodaniDat
n8:2015
n3:domaciTvurceVysledku
n10:1898108 n10:4528387 n10:5655463 n10:4775090
n3:druhVysledku
n18:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
204042
n3:idVysledku
RIV/62156489:43210/11:00193498
n3:jazykVysledku
n4:eng
n3:klicovaSlova
biogenic amines; antimicrobial activity; spice
n3:klicoveSlovo
n7:biogenic%20amines n7:spice n7:antimicrobial%20activity
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[1B4E579CD5F9]
n3:nazevZdroje
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
n3:obor
n14:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n8:2011
n3:svazekPeriodika
59
n3:tvurceVysledku
Sládková, Pavla Petirová, Eva Komprda, Tomáš Kolenčíková, Doubravka
s:issn
1211-8516
s:numberOfPages
4
n12:doi
10.11118/actaun201159060313
n19:organizacniJednotka
43210