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Risk analysis of tyramine concentration in food production

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dc.title Risk analysis of tyramine concentration in food production en
dc.contributor.author Doudová, Lucie
dc.contributor.author Buňka, František
dc.contributor.author Michálek, Jaroslav
dc.contributor.author Sedlačík, Marek
dc.contributor.author Buňková, Leona
dc.relation.ispartof AIP Conference Proceedings
dc.identifier.issn 0094-243X Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.isbn 978-0-7354-1184-5
dc.date.issued 2013
utb.relation.volume 1558
dc.citation.spage 1893
dc.citation.epage 1896
dc.event.title 11th International Conference of Numerical Analysis and Applied Mathematics 2013, ICNAAM 2013
dc.event.location Rhodes
utb.event.state-en Greece
utb.event.state-cs Řecko
dc.event.sdate 2013-09-21
dc.event.edate 2013-09-27
dc.type conferenceObject
dc.language.iso en
dc.publisher American Institute of Physics (AIP) en
dc.identifier.doi 10.1063/1.4825901
dc.relation.uri http://scitation.aip.org/content/aip/proceeding/aipcp/10.1063/1.4825901
dc.subject Gompertz curve en
dc.subject multiple comparisons en
dc.subject tyramine production en
dc.subject yield factor en
dc.description.abstract The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of cheese production as starter cultures. The levels of factors were chosen with respect to the conditions which can occur in this technological process. To describe and compare tyramine production in chosen microorganisms, generalized regression models were applied. Tyramine production was modelled by Gompertz curves according to the selected factors (the lactose concentration of 0-1% w/v, NaCl 0-2% w/v and aero/anaerobiosis) for 3 different types of bacterial cultivation. Moreover, estimates of model parameters were calculated and tested; multiple comparisons were discussed as well. The aim of this paper is to find a combination of factors leading to a similar tyramine production level. © 2013 AIP Publishing LLC. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003617
utb.identifier.obdid 43870391
utb.identifier.scopus 2-s2.0-84887529572
utb.source d-scopus
dc.date.accessioned 2014-01-06T13:53:10Z
dc.date.available 2014-01-06T13:53:10Z
dc.rights.access openAccess
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Buňková, Leona
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