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Changes of biogenic amine content and other selected parametres in white cheese model matrix

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dc.title Changes of biogenic amine content and other selected parametres in white cheese model matrix en
dc.contributor.author Pachlová, Vendula
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Buňka, František
dc.contributor.author Buňková, Leona
dc.relation.ispartof Journal of Microbiology Biotechnology and Food Sciences
dc.identifier.issn 1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 2
dc.citation.spage 1175
dc.citation.epage 1184
dc.type article
dc.language.iso en
dc.publisher Slovak Univ Agriculture Nitra
dc.relation.uri https://www.jmbfs.org/wp-content/uploads/2013/06/8_jmbs_pachlova_fbp_f.pdf
dc.subject biogenic amine en
dc.subject cheese ripening en
dc.subject decarboxylase activity en
dc.description.abstract The objective of our study was to compare the effect of addition of decarboxylase positive strain of Lactococcus lactis subsp. lactis on biogenic amine production, intensity of proteolysis and changes of hardness during ripening of white brined cheese. Model samples were kept under 10 degrees C for 56 days. The FAA content of cheese and hardness of samples were increasing during ripening. Significant differences in FAA content and also hardness were not found between control samples and samples with decarboxylase positive lactococci (P >= 0.05). Production of biogenic amine was more intense in sample with addition of decarboxylase positive lactococci (especially during first 28 days of ripening) and depends on initial micro flora during first stage of ripening. However, environmental conditions and ripening time are important factors which play major role in biogenic amine production through the microorganism growth in following ripening phases. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010685
utb.identifier.wok 000458079600008
utb.source J-wok
dc.date.accessioned 2021-12-16T14:46:25Z
dc.date.available 2021-12-16T14:46:25Z
dc.description.sponsorship Czech Science FoundationGrant Agency of the Czech Republic [GACR 503/11/1417]; National Agency for Agriculture Research [QJ1210300]
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Buňková, Leona
utb.fulltext.affiliation Vendula Pachlová*1, Richardos-Nikolaos Salek1, František Buňka1, Leona Buňková2 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. 2 Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. *Corresponding author: pachlova@ft.utb.cz
utb.fulltext.dates -
utb.fulltext.sponsorship This study was supported by the project of Czech Science Foundation (GACR 503/11/1417) and by the project of The National Agency for Agriculture Research, project No. QJ1210300, The Complex Sustainable Systems programme.
utb.wos.affiliation [Pachlova, Vendula; Salek, Richardos-Nikolaos; Bunka, Frantisek] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunkova, Leona] Tomas Bata Univ Zlin, Fac Technol, Dept Environm Protect Engn, Zlin 76001, Czech Republic
utb.fulltext.projects GACR 503/11/1417
utb.fulltext.projects QJ1210300
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Environmental Protection Engineering
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International