Účinky acylglycerolů na růst bakterií rodu Clostridium v tavených sýrech

The aim of this study was to determine the growth or inactivation of Clostridium acylglyce-rol effect applied to the processed cheese. The inhibitory effect of three MAGs (monoundecanoylglyceride, monoundecenoylglyceride and monoacylglycerol of adamantane-1-carboxylic acid) at a concentration of 0.01 - 0.15 % (w/w) was observed. Further, the observed dynamic growth of Clostridium butyricum and Clostridium sporogenes in samples of processed cheese with different fat content and in the presence of carrageenan. Model processed cheese were stored at temperature 6 ? 2 °C for 140 days. Monoglycerides in lowest tested concentration was not sufficient to inhibit growth of the Clostridium in processed cheese. The addition of 0.15 % (w/w) monoundecenoylglyceride to caused inhibition of Clostridium butyricum about over most two order.