Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59(6), 313-316 | DOI: 10.11118/actaun201159060313

In vitro inhibition activity of the spice mix used in the "paprikáš" sausages

Pavla Sládková, Eva Rejchrtová, Tomáš Komprda, Doubravka Rožnovská
Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

The aim of this work was to test in vitro the ability of the components in the spice mix usually used for the production of the "paprikáš" sausage (P) to inhibit the growth of tyramine and histamine forming microorganisms. The ability of the P spice mix components to inhibit the growth of the Pediococcus pentosaceus and Enterococcus faecalis CNRZ 238 species was tested by the agar diffusion method. The tested cultures were chosen as positive to a gene sequence for tyrosindecarboxylase (tyrDC). None of the tested P spice components or the mix as a whole inhibited growth of Pediococcus pentosaceus and Enterococcus faecalis CNRZ 238.

Keywords: antimicrobial activity, spice, biogenic amines, Enterococcus faecalis, Pediococcus pentosaceus

Received: August 10, 2011; Published: March 16, 2014  Show citation

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Sládková, P., Rejchrtová, E., Komprda, T., & Rožnovská, D. (2011). In vitro inhibition activity of the spice mix used in the "paprikáš" sausages. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(6), 313-316. doi: 10.11118/actaun201159060313
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