. "Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut"@en . . "European Food Research and Technology" . . . . "Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut" . "12220" . . . "\u0160pi\u010Dka, Ji\u0159\u00ED" . "P(GA525/02/1077), P(OC 922.001)" . "1438-2377" . "0"^^ . . "4"^^ . "0"^^ . . "3"^^ . . "14"^^ . "Bover-Cid, Sara" . "509-514" . "215" . "DE - Spolkov\u00E1 republika N\u011Bmecko" . "K\u0159\u00ED\u017Eek, Martin" . "Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut"@en . "Kala\u010D, Pavel" . . "638801" . . . . . "Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut" . . "2002" . . "Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation and 22\u00B0C for days, then stored at 5-6\u00B0C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capilary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei. Enterococcus faecium and Pediococus pentosaceus, were applied at doses of 5x104,1x105 and 5x105 CFU/g of cabage. in three futher experiments, L. plantarum. Microsil and a comercial strain of Lactolacillus buchneri were applied at doses of 5x105 and 5x106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in in all experiments. L plantarum at doses of at least 5x105 CFU/g significantly (P<0,05) suppressed formantion of putrescine, t" . . "biogenn\u00ED aminy; kysan\u00E9 zel\u00ED; start\u00E9rov\u00E9 kultury; Lactobacillus buchneri; Lactobacillus plantarum"@en . . "RIV/60076658:12220/02:00003831!RIV/2003/GA0/122203/N" . "Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation and 22\u00B0C for days, then stored at 5-6\u00B0C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capilary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei. Enterococcus faecium and Pediococus pentosaceus, were applied at doses of 5x104,1x105 and 5x105 CFU/g of cabage. in three futher experiments, L. plantarum. Microsil and a comercial strain of Lactolacillus buchneri were applied at doses of 5x105 and 5x106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in in all experiments. L plantarum at doses of at least 5x105 CFU/g significantly (P<0,05) suppressed formantion of putrescine, t"@en . . "RIV/60076658:12220/02:00003831" . "[ACE5528FB650]" .