. . "The biogenic amines content of cheese ripening under the smear during production"@en . "Stanoven\u00ED biogenn\u00EDch amin\u016F u s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem b\u011Bhem v\u00FDroby"@cs . . "289675" . . . . "3"^^ . "Stanoven\u00ED biogenn\u00EDch amin\u016F u s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem b\u011Bhem v\u00FDroby"@cs . "4"^^ . . . . "Stanoven\u00ED biogenn\u00EDch amin\u016F u s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem b\u011Bhem v\u00FDroby" . "The biogenic amines (BA) are low-molecular bazic nitrogen substances produced in food by bacteria possessing decarboxylase activity. Some BAs have important physiological functions in a human organism (nitrogen source, hormone precursors etc.). However, they can induce toxic effects when ingested in greater quantities in food. Samples of cheese ripening under the smear produced during a spring period were used. The samples were obtained during the production process, including samples from the raw materials. Biogenic amines (tyramine, histamine, phenylethylamine, cadaverine, putrescine, spermidine, spermine) were detected by the HPLC method (High Pressure Liguid Chromatography). The content of histamine and tyramine respectively did not exceed 100 mg.kg-1. Content of the sum of BA raw material was 9.7 mg.kg-1. Content of the sum of BA was significantly (P< 0.05) influenced by the product shape, an effect of the cheese position in the ripening room on the sum of BA was not establisted, there was only tendency (P>0.05).to higter values regarding cheeses ripening in a great distance from the ripening room door."@en . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "Komprda, Tom\u00E1\u0161" . . "cheese; biogenic amine; HPLC"@en . "Rejchrtov\u00E1, Eva" . . . "MendelNet 2010 - Proceedings of International Ph.D. Students Conference" . "S" . "Sl\u00E1dkov\u00E1, Pavla" . "Brno" . "RIV/62156489:43210/10:00234864" . "2010-11-24+01:00"^^ . "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. Biogenn\u00ED aminy (tyramin, histamine, phenylethylamin, cadaverin, putrescin, spermidin, spermin) byly stanoveny metodou HPLC. V experimentu byly pou\u017Eity vzorky s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem odeb\u00EDran\u00E9 b\u011Bhem jarn\u00EDho obdob\u00ED. Vzorky byly odeb\u00EDr\u00E1ny b\u011Bhem v\u00FDrobn\u00EDho procesu, a to v\u010Detn\u011B vzork\u016F vstupn\u00ED suroviny. 0bsah biogenn\u00EDch amin\u016F b\u011Bhem v\u00FDrobn\u00EDho procesu nar\u016Fstal av\u0161ak toxikologicky v\u00FDznamn\u00E9 BA (histamin, tyramin) nep\u0159ekro\u010Dily hodnoty 100 mg.kg-1. Suma obsahu BA ve vstupn\u00ED surovin\u011B byla 9,7 mg.kg-1. Bylo statisticky prok\u00E1z\u00E1no (P< 0,05), \u017Ee obsah BA byl ovlivn\u011Bn tvarem v\u00FDrobku, vliv um\u00EDst\u011Bn\u00ED s\u00FDr\u016F ve zrac\u00EDch m\u00EDstnostech na obsah BA se neprok\u00E1zal, i kdy\u017E hodnoty ze stojan\u016F 1 jevily tendenci k vy\u0161\u0161\u00EDm hodnot\u00E1m (P>0,05)." . "Brno" . "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. Biogenn\u00ED aminy (tyramin, histamine, phenylethylamin, cadaverin, putrescin, spermidin, spermin) byly stanoveny metodou HPLC. V experimentu byly pou\u017Eity vzorky s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem odeb\u00EDran\u00E9 b\u011Bhem jarn\u00EDho obdob\u00ED. Vzorky byly odeb\u00EDr\u00E1ny b\u011Bhem v\u00FDrobn\u00EDho procesu, a to v\u010Detn\u011B vzork\u016F vstupn\u00ED suroviny. 0bsah biogenn\u00EDch amin\u016F b\u011Bhem v\u00FDrobn\u00EDho procesu nar\u016Fstal av\u0161ak toxikologicky v\u00FDznamn\u00E9 BA (histamin, tyramin) nep\u0159ekro\u010Dily hodnoty 100 mg.kg-1. Suma obsahu BA ve vstupn\u00ED surovin\u011B byla 9,7 mg.kg-1. Bylo statisticky prok\u00E1z\u00E1no (P< 0,05), \u017Ee obsah BA byl ovlivn\u011Bn tvarem v\u00FDrobku, vliv um\u00EDst\u011Bn\u00ED s\u00FDr\u016F ve zrac\u00EDch m\u00EDstnostech na obsah BA se neprok\u00E1zal, i kdy\u017E hodnoty ze stojan\u016F 1 jevily tendenci k vy\u0161\u0161\u00EDm hodnot\u00E1m (P>0,05)."@cs . . . "RIV/62156489:43210/10:00234864!RIV15-MSM-43210___" . . . "Stanoven\u00ED biogenn\u00EDch amin\u016F u s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem b\u011Bhem v\u00FDroby" . "43210" . "The biogenic amines content of cheese ripening under the smear during production"@en . "978-80-7375-453-2" . "7"^^ . "https://mnet.mendelu.cz/mendelnet2010/mendelnet_2010_fulltext.pdf" . "341786800099" . "[F4473AB40288]" . . "Zem\u00E1nek, Lubom\u00EDr" .