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The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese

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dc.title The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese en
dc.contributor.author Hauerlandová, Iva
dc.contributor.author Lorencová, Eva
dc.contributor.author Buňka, František
dc.contributor.author Navrátil, Jan
dc.contributor.author Janečková, Kristýna
dc.contributor.author Buňková, Leona
dc.relation.ispartof International Journal of Food Microbiology
dc.identifier.issn 0168-1605 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn 1879-3460 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 182-183
dc.citation.spage 37
dc.citation.epage 43
dc.type article
dc.language.iso en
dc.publisher Elsevier Science B.V.
dc.identifier.doi 10.1016/j.ijfoodmicro.2014.04.027
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0168160514002037
dc.subject Bacillus en
dc.subject Clostridium en
dc.subject Inhibition en
dc.subject Monoacylglycerol en
dc.subject Processed cheese en
dc.subject adamantane derivative en
dc.subject carboxylic acid derivative en
dc.subject fat en
dc.subject lauric acid en
dc.subject milk fat en
dc.subject monoacylglycerol en
dc.subject undecanoic acid en
dc.subject antiinfective agent en
dc.subject food additive en
dc.subject monoacylglycerol en
dc.description.abstract Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter. © 2014 Elsevier B.V. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003769
utb.identifier.obdid 43871997
utb.identifier.scopus 2-s2.0-84901464458
utb.identifier.wok 000338622800005
utb.identifier.pubmed 24859188
utb.identifier.coden IJFMD
utb.source j-scopus
dc.date.accessioned 2014-07-07T13:43:47Z
dc.date.available 2014-07-07T13:43:47Z
utb.contributor.internalauthor Hauerlandová, Iva
utb.contributor.internalauthor Lorencová, Eva
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Navrátil, Jan
utb.contributor.internalauthor Janečková, Kristýna
utb.contributor.internalauthor Buňková, Leona
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