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The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp cremoris and Lactococcus lactis subsp lactis

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dc.title The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp cremoris and Lactococcus lactis subsp lactis en
dc.contributor.author Buňková, Leona
dc.contributor.author Buňka, František
dc.contributor.author Pollaková, Eva
dc.contributor.author Podešvová, Tereza
dc.contributor.author Dráb, Vladimír
dc.relation.ispartof International Journal of Food Microbiology
dc.identifier.issn 0168-1605 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2011-05-27
utb.relation.volume 147
utb.relation.issue 2
dc.citation.spage 112
dc.citation.epage 119
dc.type article
dc.language.iso en
dc.publisher Elsevier Science B.V. en
dc.identifier.doi 10.1016/j.ijfoodmicro.2011.03.017
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0168160511001838
dc.subject Lactococcus lactis subsp lactis en
dc.subject Lactococcus lactis subsp cremoris en
dc.subject Tyramine en
dc.subject Lactose en
dc.subject NaCl en
dc.subject Aero/anaerobiosis en
dc.subject Ion-exchange chromatography en
dc.description.abstract The aim of this work was to study, under model conditions, combined effects of the concentration of lactose (0-1% w/v), NaCl (0-2% w/v) and aero/anaerobiosis on the growth and tyramine production in 3 strains of Lactococcus lactis subsp. lactis and 2 strains of L lactis subsp. cremoris. The levels of the factors tested were chosen with respect to the conditions which can occur during the real process of natural cheese production, including the culture temperature (10 +/- 1 degrees C). In all strains tested, tyrosine decarboxylation was most influenced by NaCl concentration; the highest production of tyramine was obtained within the culture with the highest (2% w/v) salt concentration applied. Two of the strains L. lactis subsp. lactis produced tyramine only in broth with the highest NaCl concentration tested. In the remaining 3 strains of L lactis, tyramine was detected under all conditions applied. The tested concentration of lactose and aero/anaerobiosis had a less significant effect on tyramine decarboxylation. However, it was also found that at the same concentrations of NaCl and lactose, a higher amount of tyramine was detected under anaerobic conditions. In all strains tested, tyramine decarboxylation started during the active growth phase of the cells. (C) 2011 Elsevier B.V. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002188
utb.identifier.rivid RIV/70883521:28110/11:43865323!RIV12-MSM-28110___
utb.identifier.obdid 43865325
utb.identifier.scopus 2-s2.0-79955778944
utb.identifier.wok 000291133300004
utb.identifier.coden IJFMD
utb.source j-wok
dc.date.accessioned 2011-08-16T15:06:38Z
dc.date.available 2011-08-16T15:06:38Z
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Pollaková, Eva
utb.contributor.internalauthor Podešvová, Tereza
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