• MeSH
• bakteriologie MeSH
• fyziologie výživy MeSH
• imunitní systém - jevy MeSH
• mikrobiologie životního prostředí MeSH
• mikrobiologie MeSH
• parazitologie MeSH

• Konspekt
• Mikrobiologie
• Učební osnovy. Vyučovací předměty. Učebnice
• NLK Obory
• mikrobiologie, lékařská mikrobiologie
• NLK Publikační typ
• učebnice vysokých škol

Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus+Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified on average in 88% and 44% of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71% and 16%, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and Enterococcus faecalis were identified as tyramine/histamine producers in the sausages.

• MeSH
• biogenní aminy biosyntéza   MeSH
• Enterococcus genetika   izolace a purifikace   metabolismus   MeSH
• fermentace MeSH
• histidindekarboxylasa analýza   genetika   MeSH
• Lactobacillus genetika   izolace a purifikace   metabolismus   MeSH
• masné výrobky mikrobiologie   MeSH
• potravinářská mikrobiologie MeSH
• sekvence nukleotidů MeSH
• sekvenční analýza DNA MeSH
• tyrosindekarboxylasa analýza   genetika   MeSH
• Publikační typ
• časopisecké články MeSH