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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F13%3A00210168%21RIV14-MSM-43210___
rdf:type
n3:Vysledek skos:Concept
dcterms:description
One of the possibilities, how we can increase the shelf life of whey, as well as food in general, is using of essential oils and extracts. The aim of this paper was to evaluate the possibility of addition of an aqueous plant extracts to goat whey to ensure its microbiological stability and prolongation of its shelf-life. There were chosen these herbs: lemon balm (Melissa officinalis L.), wild garlic (Allium ursinum L.), rosemary (Rosmarinus officinalis L.) and Baikal skullcap (Scutellaria baicalensis L.). The aqueous extracts in the amount of 5% were added into goat whey. These samples were stored at 6 °C for four weeks. The microbiological analysis (determining the groups: total plate count, coli-form bacteria, enterococci, thermo-resistant microorganisms), measuring of pH and titratable acidity were performed during storage. The rosemary extract was the only one that significantly reduced the titratable acidity of goat whey. The other three extracts showed mild decrease of titratable acidity. The pH came into lower undesirable values in all prepared samples with the addition of aqueous plant extracts. The results of microbiological analyses suggested that the aqueous extract of rosemary was inappropriate. It contributed to an increase of the number of microorganisms in all the studied groups. A clear opinion cannot be expressed for the other three extracts. To increase the dose of aqueous extracts of selected plants in goat whey would be probably more appropriate performing the results of future experiments devoted to antimicrobial activity of plant extracts. One of the possibilities, how we can increase the shelf life of whey, as well as food in general, is using of essential oils and extracts. The aim of this paper was to evaluate the possibility of addition of an aqueous plant extracts to goat whey to ensure its microbiological stability and prolongation of its shelf-life. There were chosen these herbs: lemon balm (Melissa officinalis L.), wild garlic (Allium ursinum L.), rosemary (Rosmarinus officinalis L.) and Baikal skullcap (Scutellaria baicalensis L.). The aqueous extracts in the amount of 5% were added into goat whey. These samples were stored at 6 °C for four weeks. The microbiological analysis (determining the groups: total plate count, coli-form bacteria, enterococci, thermo-resistant microorganisms), measuring of pH and titratable acidity were performed during storage. The rosemary extract was the only one that significantly reduced the titratable acidity of goat whey. The other three extracts showed mild decrease of titratable acidity. The pH came into lower undesirable values in all prepared samples with the addition of aqueous plant extracts. The results of microbiological analyses suggested that the aqueous extract of rosemary was inappropriate. It contributed to an increase of the number of microorganisms in all the studied groups. A clear opinion cannot be expressed for the other three extracts. To increase the dose of aqueous extracts of selected plants in goat whey would be probably more appropriate performing the results of future experiments devoted to antimicrobial activity of plant extracts.
dcterms:title
Antimicrobial effects of selected plant extracts on the shelf life of goat whey Antimicrobial effects of selected plant extracts on the shelf life of goat whey
skos:prefLabel
Antimicrobial effects of selected plant extracts on the shelf life of goat whey Antimicrobial effects of selected plant extracts on the shelf life of goat whey
skos:notation
RIV/62156489:43210/13:00210168!RIV14-MSM-43210___
n3:predkladatel
n21:orjk%3A43210
n5:aktivita
n11:S
n5:aktivity
S
n5:dodaniDat
n7:2014
n5:domaciTvurceVysledku
n8:3443043 n8:8573255 n8:1898108 n8:6831214 n8:4312708 n8:2001209 n8:7647840 n8:7644647 n8:3091988
n5:druhVysledku
n19:D
n5:duvernostUdaju
n6:S
n5:entitaPredkladatele
n15:predkladatel
n5:idSjednocenehoVysledku
61428
n5:idVysledku
RIV/62156489:43210/13:00210168
n5:jazykVysledku
n16:eng
n5:klicovaSlova
microorganisms; titration acidity; pH
n5:klicoveSlovo
n10:pH n10:titration%20acidity n10:microorganisms
n5:kontrolniKodProRIV
[7F2431C2FFE1]
n5:mistoKonaniAkce
Mendelova univerzita v Brně
n5:mistoVydani
Faculty of Agronomy
n5:nazevZdroje
MendelNet 2013 - Proceedings of International PhD Students Conference
n5:obor
n18:GM
n5:pocetDomacichTvurcuVysledku
9
n5:pocetTvurcuVysledku
9
n5:rokUplatneniVysledku
n7:2013
n5:tvurceVysledku
Dostálová, Lenka Šustová, Květoslava Dvořák, Lukáš Lužová, Táňa Sýkora, Vladimír Rožnovská, Doubravka Kalhotka, Libor Přichystalová, Jitka Teplá, Jana
n5:typAkce
n20:WRD
n5:zahajeniAkce
2013-11-20+01:00
s:numberOfPages
7
n12:hasPublisher
Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
n9:isbn
978-80-7375-908-7
n17:organizacniJednotka
43210