"44;47" . "Tyramin je kvantitativn\u011B a (spole\u010Dn\u011B s histaminem) toxikologicky nejv\u00FDznamn\u011Bj\u0161\u00EDm biogenn\u00EDm aminem. Jako v\u00FDznamn\u00E1 vazoaktivn\u00ED l\u00E1tka zp\u016Fsobuje stavy hypertenze a siln\u00FDch migren\u00F3zn\u00EDch bolest\u00ED hlavy u citliv\u00FDch jedinc\u016F. Jedn\u00EDm z nejd\u016Fle\u017Eit\u011Bj\u0161\u00EDch faktor\u016F ur\u010Duj\u00EDc\u00EDch obsah tyraminu v potravin\u00E1ch je p\u0159\u00EDtomnost mikroorganism\u016F s aktivitou tyrozindekarboxyl\u00E1zy, tato aktivita je v\u0161ak funkc\u00ED nikoliv mikrobi\u00E1ln\u00EDch rod\u016F nebo druh\u016F, ale ur\u010Dit\u00FDch kmen\u016F v r\u00E1mci t\u011Bchto druh\u016F. Jedn\u00EDm z nejv\u00FDznamn\u011Bj\u0161\u00EDch potravinov\u00FDch zdroj\u016F tyraminu jsou zraj\u00EDc\u00ED s\u00FDry. C\u00EDlem p\u0159edkl\u00E1dan\u00E9ho experimentu bylo posoudit vliv v\u00FDrobce a dal\u0161\u00EDch faktor\u016F na obsah tyraminu v s\u00FDru eidamsk\u00E9ho typu v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a ov\u011B\u0159it mo\u017Enost detekce mikroorganizm\u016F disponuj\u00EDc\u00EDch genem pro tyrozindekarboxyl\u00E1zu v t\u011Bchto s\u00FDrech."@cs . "Produkce tyraminu v eidamsk\u00FDch s\u00FDrech od dvou r\u016Fzn\u00FDch v\u00FDrobc\u016F"@cs . . . "Burdychov\u00E1, Radka" . . "43210" . "4"^^ . "4"^^ . "biogenic amines; decarboxylase activity; tyramine"@en . . . "Produkce tyraminu v eidamsk\u00FDch s\u00FDrech od dvou r\u016Fzn\u00FDch v\u00FDrobc\u016F" . "Tyramine formation in Duch-type semi-hard cheese from two different producers"@en . "Komprda, Tom\u00E1\u0161" . . "2006-01-01+01:00"^^ . "Produkce tyraminu v eidamsk\u00FDch s\u00FDrech od dvou r\u016Fzn\u00FDch v\u00FDrobc\u016F"@cs . . "Brno" . "Tyramine formation in Duch-type semi-hard cheese from two different producers"@en . "Dohnal, Vlastimil" . "VFU Brno" . . "RIV/62156489:43210/06:00103135!RIV07-MSM-43210___" . "RIV/62156489:43210/06:00103135" . . . "VFU, Brno" . "Produkce tyraminu v eidamsk\u00FDch s\u00FDrech od dvou r\u016Fzn\u00FDch v\u00FDrobc\u016F" . "Tyramine content, and counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening (1 -- 176 days) in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (designated R and H) using two different starter cultures (Y and L, respectively). Tyramine content (Y, mg/kg) increased (P<0.001) with increasing time of ripening (X, days) more rapidly in the cheeses of the producer R (Y = 0.88 -- 31.4, R2 = 0.30) in comparison with the producer H (Y = 0.50X -- 6.3, R2 = 0.18). Time of ripening and a part of the cheese accounted for 67 and 28 % of total explained variability of the tyramine content in the cheese, respectively. Specific isolates within the species Enterococcus durans, E. faecalis, E. casseliflavus and Lactobacillus lactis (adventitious microflora), and Lactobacillus helveticus (starter culture Y) were identified as tyramine producers using PCR method for"@en . . "[CCB462C06F4D]" . . . . "Z(MSM 432100001)" . "Cwikov\u00E1, Olga" . "Tyramin je kvantitativn\u011B a (spole\u010Dn\u011B s histaminem) toxikologicky nejv\u00FDznamn\u011Bj\u0161\u00EDm biogenn\u00EDm aminem. Jako v\u00FDznamn\u00E1 vazoaktivn\u00ED l\u00E1tka zp\u016Fsobuje stavy hypertenze a siln\u00FDch migren\u00F3zn\u00EDch bolest\u00ED hlavy u citliv\u00FDch jedinc\u016F. Jedn\u00EDm z nejd\u016Fle\u017Eit\u011Bj\u0161\u00EDch faktor\u016F ur\u010Duj\u00EDc\u00EDch obsah tyraminu v potravin\u00E1ch je p\u0159\u00EDtomnost mikroorganism\u016F s aktivitou tyrozindekarboxyl\u00E1zy, tato aktivita je v\u0161ak funkc\u00ED nikoliv mikrobi\u00E1ln\u00EDch rod\u016F nebo druh\u016F, ale ur\u010Dit\u00FDch kmen\u016F v r\u00E1mci t\u011Bchto druh\u016F. Jedn\u00EDm z nejv\u00FDznamn\u011Bj\u0161\u00EDch potravinov\u00FDch zdroj\u016F tyraminu jsou zraj\u00EDc\u00ED s\u00FDry. C\u00EDlem p\u0159edkl\u00E1dan\u00E9ho experimentu bylo posoudit vliv v\u00FDrobce a dal\u0161\u00EDch faktor\u016F na obsah tyraminu v s\u00FDru eidamsk\u00E9ho typu v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a ov\u011B\u0159it mo\u017Enost detekce mikroorganizm\u016F disponuj\u00EDc\u00EDch genem pro tyrozindekarboxyl\u00E1zu v t\u011Bchto s\u00FDrech." . "Sborn\u00EDk souhrn\u016F konference XXXVI. Lenfeldovy a H\u00F6klovy dny" . "80-7305-570-8" . . . . . . "495222" . "4"^^ .