Irena Butor

Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product

Lucie Klementová, Khatantuul Purevdorj, Irena Butor, Petra Jančová et autres

cz (code pays fourni par la source)

Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food

Irena Butor, Petra Jančová, Khatantuul Purevdorj, Lucie Klementová et autres

Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. …

cz, pl (code pays fourni par la source)

Reduction of Histamine, Putrescine and Cadaverine by the Bacteria Lacticaseibacillus Casei Depending on Selected Factors in the Real Condition of the Dairy Product

Lucie Klementová, Khatantuul Purevdorj, Irena Butor, Petra Jančová et autres

cz (code pays fourni par la source)

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Vendula Pachlová, Leona Buňková, Radka Flasarová, Richardos Nikolaos Salek et autres

cz (code pays fourni par la source)

Biogenic amines content in the fermented asian food in the Czech Republic

Pavel Pleva, Veronika Cabáková, Irena Butor, Vendula Pachlová et autres

The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study …

cz, gr (code pays fourni par la source)

Biogenic amines degradation by microorganisms isolated from cheese

Irena Butor, Hana Pištěková, Khatantuul Purevdorj, Petra Jančová et autres

The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas …

cz (code pays fourni par la source)