Weissella viridescens in meat products - a review
Although ubiquitous, bacteria of the Weissella genus are not given sufficient attention. Many members of the genus were originally classified as Leuconostoc or Lactobacillus. With the development of molecular methods, these phylogenetically closely related bacteria formed a separate group, the Weissella genus. Due to its heterofermentative metabolism, Weissella … celý popis
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- Acta veterinaria. -- ISSN 0001-7213. -- Roč. 82, č. 3 (2013), s. 237-241, i-ii
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- 4 barev. fot.
- Bibliografie
- Literatura na s. 240-241
MARC
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| 072 | 7 | |a 636.09 |x Veterinární lékařství |2 Konspekt |9 24 | |
| 072 | 7 | |a 579 |x Mikrobiologie |2 Konspekt |9 2 | |
| 072 | 7 | |a 637 |x Živočišné produkty |2 Konspekt |9 24 | |
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| 100 | 1 | |a Dušková, Marta, |d 1980- |u Veterinární a farmaceutická univerzita, Fakulta veterinární hygieny a ekologie, Ústav hygieny a technologie mléka, Brno |7 mzk2008486608 |4 aut | |
| 245 | 1 | 0 | |a Weissella viridescens in meat products - a review / |c Marta Dušková, Josef Kameník, Renata Karpíšková |
| 300 | |b 4 il. | ||
| 500 | |a 4 barev. fot. | ||
| 504 | |a Literatura na s. 240-241 | ||
| 520 | 3 | 9 | |a Although ubiquitous, bacteria of the Weissella genus are not given sufficient attention. Many members of the genus were originally classified as Leuconostoc or Lactobacillus. With the development of molecular methods, these phylogenetically closely related bacteria formed a separate group, the Weissella genus. Due to its heterofermentative metabolism, Weissella spp. may cause considerable damage particularly in the meat industry. Slime formation and greening of meat products are sensory defects for which the technologically important species Weissella viridescens is responsible. This article summarizes basic information about the influence of Weissella viridescens on meat processing. |9 eng |
| 530 | |a Dostupné též na internetu (on-line ISSN 1801-7576) | ||
| 546 | |a Anglický text, anglický abstrakt | ||
| 650 | 0 | 9 | |a LACTIC ACID BACTERIA |
| 650 | 0 | 9 | |a LACTOBACILLUS |
| 650 | 0 | 9 | |a MICROBIAL PROPERTIES |
| 650 | 0 | 9 | |a IDENTIFICATION |
| 650 | 0 | 9 | |a MOLECULAR BIOLOGY |
| 650 | 0 | 9 | |a PCR |
| 650 | 0 | 9 | |a MEAT PRODUCTS |
| 650 | 0 | 9 | |a Food spoilage |
| 650 | 0 | 9 | |a GREENING |
| 650 | 0 | 9 | |a ORGANOLEPTIC PROPERTIES |
| 650 | 0 | 7 | |a baktérie mléčného kvašení |2 agrovoc |
| 650 | 0 | 7 | |a Lactobacillus |2 agrovoc |
| 650 | 0 | 7 | |a mikrobiální vlastnosti |2 agrovoc |
| 650 | 0 | 7 | |a identifikace |2 agrovoc |
| 650 | 0 | 7 | |a molekulární biologie |2 agrovoc |
| 650 | 0 | 7 | |a PCR |2 agrovoc |
| 650 | 0 | 7 | |a masné výrobky |2 agrovoc |
| 650 | 0 | 7 | |a kažení potravin |2 agrovoc |
| 650 | 0 | 7 | |a zelenání |2 agrovoc |
| 650 | 0 | 7 | |a organoleptické vlastnosti |2 agrovoc |
| 653 | 0 | |a Lactobacillus viridescens |a osliznutí masa | |
| 700 | 1 | |a Kameník, Josef |u VFU, FVHE, Ústav hygieny a technologie masa, Brno |7 uzp2007413329 |4 aut | |
| 700 | 1 | |a Karpíšková, Renáta, |d 1956- |u VFU, FVHE, Brno ; Výzkumný ústav veterinárního lékařství, Brno |7 xx0036846 |4 aut | |
| 773 | 0 | |t Acta veterinaria |x 0001-7213 |g Roč. 82, č. 3 (2013), s. 237-241, i-ii |q 82:3 |9 2013 | |
| 856 | 4 | 1 | |u https://actavet.vfu.cz/media/pdf/avb_2013082030237.pdf |q text/pdf |y Plný text |4 N |
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| 998 | |a http://aleph.nkp.cz/F/?func=direct&doc_number=001494444&local_base=ANL | ||