. "II. vedeck\u00E1 konferencia Stretnutie mlad\u00FDch vedeck\u00FDch pracovn\u00EDkov v potravin\u00E1rstve" . "[EF595E30D09C]" . . "2009-01-01+01:00"^^ . . . "PCR; Enterococcus; biogenic amine"@en . "Faktory ovliv\u0148uj\u00EDc\u00ED tvorbu biogenn\u00EDch amin\u016F ve fermentovan\u00FDch masn\u00FDch v\u00FDrobc\u00EDch" . . "Sl\u00E1dkov\u00E1, Pavla" . . "Factors influencing biogenic amines content in fermented meat products"@en . "7"^^ . "Nitra" . "Petirov\u00E1, Eva" . . "Biogenic amines (BA) are low-molecular nitrogen bases produced in foods by some bacteria possessing decarboxylase activities. Some BAs have physiological functions in a human organism. However, they can have deleterious effects when present in greater quantities in foods. Contents of BA and counts of microorganisms with presumed ability to decarboxylate amino acids were measured in dry sausages during ripening and storage until 112th day. The main objective of the experiment was to evaluate an effect of selected factors (producer, spice mix, starter culture, sausage diameter) on the growth of total microbial counts (TAC), lactic acid bacteria (LAB), genus Enterococcus. TAC was not influenced (P>0.05) by any of the factors. Enterococcus counts were influenced (P<0.05) by a producer, starter culture and sausage diameter, respectively. Starter culture influenced (P<0.05) LAB counts. Non-existing or negative correlations between BA content on the one hand, and TAC, LAB and enterococci"@en . . "Biogenn\u00ED aminy (BA) jsou n\u00EDzkomolekul\u00E1rn\u00ED bazick\u00E9 dus\u00EDkat\u00E9 l\u00E1tky vznikaj\u00EDc\u00ED v potravin\u00E1ch a potravinov\u00FDch surovin\u00E1ch nej\u010Dast\u011Bji dekarboxylac\u00ED aminokyselin p\u016Fsoben\u00EDm bakteri\u00E1ln\u00EDch dekarboxyl\u00E1z. N\u011Bkter\u00E9 biogenn\u00ED aminy maj\u00ED v organismu \u010Dlov\u011Bka a \u017Eivo\u010Dich\u016F v\u00FDznamn\u00E9 fyziologick\u00E9 funkce (zdroj dus\u00EDku, prekurzory n\u011Bkter\u00FDch hormon\u016F aj.), ve v\u011Bt\u0161\u00EDm mno\u017Estv\u00ED v\u0161ak mohou u citliv\u00FDch jedinc\u016F p\u016Fsobit toxicky. V pr\u00E1ci byly sledov\u00E1ny obsahy BA a po\u010Dty mikroorganism\u016F s p\u0159edpokl\u00E1danou schopnost\u00ED tvo\u0159it biogenn\u00ED aminy (vyzna\u010Duj\u00EDc\u00ED se dekarboxyla\u010Dn\u00ED aktivitou) ve fermentovan\u00FDch masn\u00FDch v\u00FDrobc\u00EDch v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a d\u00E1le do 112. dne skladov\u00E1n\u00ED. U mikroorganism\u016F pozitivn\u00EDch na dekarboxyl\u00E1zovou aktivitu byla n\u00E1sledn\u011B provedena identifikace pomoc\u00ED metody PCR. Hlavn\u00EDm c\u00EDlem pr\u00E1ce bylo ov\u011B\u0159it vliv vybran\u00FDch faktor\u016F (v\u00FDrobce, ko\u0159en\u00EDc\u00ED sm\u011Bs, startovac\u00ED kultura, pr\u016Fm\u011Br v\u00FDrobku) na r\u016Fst sledovan\u00FDch mikroorganism\u016F: celkov\u00FD po\u010Det mikroorganism\u016F (CPM), bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (LAB), rod Enterococcus. Celkov\u00E9 po\u010Dty mikroorganism\u016F"@cs . "Faktory ovliv\u0148uj\u00EDc\u00ED tvorbu biogenn\u00EDch amin\u016F ve fermentovan\u00FDch masn\u00FDch v\u00FDrobc\u00EDch"@cs . "Factors influencing biogenic amines content in fermented meat products"@en . . . . . "Vydavatelstvo SPU v Nitre" . "Faktory ovliv\u0148uj\u00EDc\u00ED tvorbu biogenn\u00EDch amin\u016F ve fermentovan\u00FDch masn\u00FDch v\u00FDrobc\u00EDch"@cs . "978-80-552-0317-1" . "SPU v Nitre a spolupr\u00E1ci s Ministerstvom polnohospod\u00E1rstva" . . "43210" . . . "Z(MSM 432100001)" . "3"^^ . "Faktory ovliv\u0148uj\u00EDc\u00ED tvorbu biogenn\u00EDch amin\u016F ve fermentovan\u00FDch masn\u00FDch v\u00FDrobc\u00EDch" . . . "RIV/62156489:43210/09:00154993!RIV11-MSM-43210___" . "Biogenn\u00ED aminy (BA) jsou n\u00EDzkomolekul\u00E1rn\u00ED bazick\u00E9 dus\u00EDkat\u00E9 l\u00E1tky vznikaj\u00EDc\u00ED v potravin\u00E1ch a potravinov\u00FDch surovin\u00E1ch nej\u010Dast\u011Bji dekarboxylac\u00ED aminokyselin p\u016Fsoben\u00EDm bakteri\u00E1ln\u00EDch dekarboxyl\u00E1z. N\u011Bkter\u00E9 biogenn\u00ED aminy maj\u00ED v organismu \u010Dlov\u011Bka a \u017Eivo\u010Dich\u016F v\u00FDznamn\u00E9 fyziologick\u00E9 funkce (zdroj dus\u00EDku, prekurzory n\u011Bkter\u00FDch hormon\u016F aj.), ve v\u011Bt\u0161\u00EDm mno\u017Estv\u00ED v\u0161ak mohou u citliv\u00FDch jedinc\u016F p\u016Fsobit toxicky. V pr\u00E1ci byly sledov\u00E1ny obsahy BA a po\u010Dty mikroorganism\u016F s p\u0159edpokl\u00E1danou schopnost\u00ED tvo\u0159it biogenn\u00ED aminy (vyzna\u010Duj\u00EDc\u00ED se dekarboxyla\u010Dn\u00ED aktivitou) ve fermentovan\u00FDch masn\u00FDch v\u00FDrobc\u00EDch v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a d\u00E1le do 112. dne skladov\u00E1n\u00ED. U mikroorganism\u016F pozitivn\u00EDch na dekarboxyl\u00E1zovou aktivitu byla n\u00E1sledn\u011B provedena identifikace pomoc\u00ED metody PCR. Hlavn\u00EDm c\u00EDlem pr\u00E1ce bylo ov\u011B\u0159it vliv vybran\u00FDch faktor\u016F (v\u00FDrobce, ko\u0159en\u00EDc\u00ED sm\u011Bs, startovac\u00ED kultura, pr\u016Fm\u011Br v\u00FDrobku) na r\u016Fst sledovan\u00FDch mikroorganism\u016F: celkov\u00FD po\u010Det mikroorganism\u016F (CPM), bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (LAB), rod Enterococcus. Celkov\u00E9 po\u010Dty mikroorganism\u016F" . "3"^^ . "RIV/62156489:43210/09:00154993" . "Komprda, Tom\u00E1\u0161" . "314624" . .