Výskyt rodu Lactobacillus a biogenních aminů v laboratorně vyrobené majonéze a tatarské omáčce
The occurrence of Lactobacillus genus was confirmed in the title products prepared in laboratory and stored at 15 °C. Lactobacilli were able to grow and survive in the tested products contributing to their spoilage. The maximum acceptable concentration of lactobacilli was exceeded in all the tested sauces. Lower amounts of lactobacilli were observed in mayonnaise. The contents of histamine and tyramine in the products were very low and not hazardous.