Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok

Greif, Gabriel; Greifová, Mária; Dvoran, J.; Karovičová, Jolana; Buchtova, V.

doi:10.17221/10015-cjfs

Cited by 10 publications

(4 citation statements)

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“…[1][2][3][4]. BAs become indicators of microbial contamination and their concentration can be one parameter of food quality [5]. Histamine is one from the most studied BAs [6].…”

Section: Introductionmentioning

confidence: 99%

Using capillary isotachophoresis for the determination of biogenic amines and D‐isocitric acid in food products

Karovičová

Kohajdová

Šimko

et al. 2003

Nahrung

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This paper presents results achieved in the determination of biogenic amines in various food products and quality evaluation of some commercial orange juices by capillary isotachophoresis. The highest amount of histamine was determined in frankfurters (146.75 mg x kg(-1)); the content of tyramine was either under detection limit of method or it was present in very low concentrations. The highest amount of cadaverine was determined in Karicka cheese (666.36 mg x kg(-1)). The limit of determination was 1.59 mg x kg(-1) for histamine and 1.25 mg x kg(-1) for tyramine. The recovery of method ranged from 95.4 to 104.9%. Surprisingly it was found that many organge juice samples did not reach required values according to the Code of Practice. The lowest ratio of citric to D-isocitric acids was found in Happy day juice (44.1). Limit of determination was 1.62 mg x dm(-3) for citric acid and 2.00 mg x dm(-3) for D-isocitric acid. The recovery of the method ranged from 89 to 96.5%.

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“…[1][2][3][4]. BAs become indicators of microbial contamination and their concentration can be one parameter of food quality [5]. Histamine is one from the most studied BAs [6].…”

Section: Introductionmentioning

confidence: 99%

Using capillary isotachophoresis for the determination of biogenic amines and D‐isocitric acid in food products

Karovičová

Kohajdová

Šimko

et al. 2003

Nahrung

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“…Na závěr je nutno podotknout, že schopnost mikroorganismů produkovat biogenní aminy je kmenově specifická a může být ovlivněna různými faktory. Znamená to, že ne každý kmen schopný množit se v pivu nebo jeho meziproduktech je producentem biogenních aminů (Greif et al, 1998;Kalač a Křížek, 2003). be seen to reflect the contamination of yeast or wort by enterobacteria (Kalač and Křížek, 2003).…”

Section: And 8b (Right) the Relative Abundance Of Tyramine And Cadavunclassified

“…Finally, it should be noted that the ability of microorganisms to produce biogenic amines is strain specific and can be affected by various factors. This means that not every strain able to multiply in beer or its intermediates produces biogenic amines (Greif et al, 1998;Kalač and Křížek, 2003).…”

Section: And 8b (Right) the Relative Abundance Of Tyramine And Cadavmentioning

confidence: 99%

Beer and Health.

Olšovská¹,

Matoulková²,

Čejka³

et al. 2014

Kvasny Prum

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Pivo je důležitým zdrojem hlavních výživných (nutričních) látek, jako jsou sacharidy a bílkoviny, právě sacharidy jsou hlavním zdrojem celkové energie piva. V této souvislosti se pivo stalo základní součástí jídelníčku v mnoha kulturách (Bamforth, 2004). Vyvážené nutriční složení, minimální obsah cizorodých látek a konečně malý obsah alkoholu řadí pivo v případě splnění podmínky umírněné konzumace tohoto nápoje mezi zdraví prospěšné nápoje. V zahraniční literatuře je umírněná neboli moderovaná konzumace alkoholu obecně označována jako "moderate consumption". Caorrao et al. (2000) a nověji Poli et al. (2013) dokazují, že pravidelná konzumace alkoholu obecně v dávkách 20-30 g/den pro muže a 10-15 g/den pro ženy preventivně působí proti řadě onemocnění, především kardiovaskulárním, chrání před rozvojem aterosklerózy, omezuje shlukování krevních destiček a pozitivně zasahuje do lipidového metabolismu, a to tím, že zvyšuje hladinu tzv. "hodného" cholesterolu HDL a naopak snižuje hladinu LDL cholesterolu. Na téma "Pivo a zdraví" byla sepsána řada vědeckých článků, existuje též řada odborných publikací (Bamforth, 2004; Emmerová et al., 2010; Preedy, 2009). Pivo obsahuje až dva tisíce různých látek, z nichž nejvíce jsou zastoupeny sacharidy, bílkoviny, dále minerály, rozpustná vláknina, vitamíny skupiny B, a také řada polyfenolických sloučenin, kterým jsou přisuzovány antioxidační, antikarcinogenní a antimikrobiální účinky (Gordon, 1996). Téma "Pivo a zdraví", které je v tomto článku rozpracováno, je zaměřeno především na piva česká, neboť VÚPS se touto problematikou zabývá v dlouhodobém výzkumu. Jak již bylo popsáno v roce 2004 (Čejka, 2004), česká piva obsahují vyšší koncentrace zdraví prospěšných polyfenolických látek (průměrně 160 mg/l) nežli piva Pivo a zdraví Beer And Health

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“…The biogenic amines (histamine, tyramine and putrescine) were determined as danzylderivates according to GREIF et al (1997GREIF et al ( , 1999.…”

Section: Determination Of Biogenic Amines By Hplcmentioning

confidence: 99%

The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

Karovičová¹,

Kohajdová²

2002

Czech J. Food Sci.

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After 7 days of fermentation at 27°C or 30°C, total acidity, pH value, and the contents of reducing sugars, organic acids, amonnia, biogenic amines, nitrates and nitrites were determined. On the basis of the results and of the sensory acceptance, 3 strains were selected. KUCHTA et al. (1994) fermented vegetables (gourd, cabbage, celery) using Lactobacillus plantarum, Lb. pentosus and Lb. brevis. The gourd was fermented for 4 days, cabbage for 7 days, and celery for 9 days, respectively. Sauerkraut manufactured in this way had a pleasant acid taste, elastic texture and fresh light colour.Principal component analysis (PCA) is used in all scientific branches. This method is advantageously applied for the evaluation in the food analysis (POKORNÝ et al. 1995;VELÍŠEK et al. 1995;FRAU et al. 1999). PCA is used for the reduction of information on a large number of variables into a smaller set while losing only a small amount of information (KOSCHIN et al. 1992). The major feature of this method is a reduction of the dimensionality in a set of variables by constructing an uncorrelated linear combination of them. The combinations are computed in such a way that the first component accounts for the major part of variance that is the major axis of the points in the p-dimensional space (LAMOŠ & POTOCKÝ 1989 The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 × 10 6 CFU/ml and fermented in a thermostat at 24°C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, L-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance.

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Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok

Cited by 10 publications

References 0 publications

Using capillary isotachophoresis for the determination of biogenic amines and D‐isocitric acid in food products

Using capillary isotachophoresis for the determination of biogenic amines and D‐isocitric acid in food products

Beer and Health.

The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

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