Effect of Increasing Zearalenone Levels on the Technologically Problematic Microorganisms and Food Risky Pathogens (in Vitro)
| Autor: | Ludmila Křížová, Marcela Klimešová, Oto Hanuš, Irena Němečková, Petr Roubal, Jana Tšponová, Miroslav Skřivánek, Ludmila Nejeschlebová, Radoslava Jedelská |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 69, Iss 1, Pp 91-100 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1211-8516 2464-8310 |
| DOI: | 10.11118/actaun.2021.010 |
| Popis: | The aim of this study was to determine the effect of different zearalenone (ZEA) concentrations (0, 10, 100, 250, 500, 1 000 µg/l) on growth of Bacillus cereus, Staphylococcus aureus and Pseudomonas fluorescens in milk. The samples were incubated for 6 days at 22 and 30 °C (B. cereus and S. aureus) or at 6.5 and 22 ℃ (P. fluorescens), respectively. Counts of bacteria in milk were measured every 24 hours. Maximum counts of B. cereus after 144 h of incubation at 30 ℃ ranged from 7.00 to 7.78 log CFU/ml. The most significant effect of ZEA on B. cereus across the experiment was observed after 96 h of incubation at 22 °C and after 72 h at 30 °C (P < 0.001 and P < 0.01, respectively). S. aureus maintained at 30 °C showed similar growth parameters as at 22 ℃ regardless of ZEA presence. The most significant effects of ZEA on S. aureus were after 120 h of incubation at 22 °C and after 72 h at 30 °C (P < 0.001). The growth of P. fluorescence at 6.5 °C was slower compared to growth at 22 °C. The most significant effect of ZEA between ZEA spiked and Z0 samples on P. fluorescence across the experiment was observed after 48 hours of incubation at 22 °C (P < 0.001). |
| Databáze: | Directory of Open Access Journals |
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