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rdf:type
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Description
| - Byla sledována citlivost dvou kmenů Lb. plantarum a jednoho kmene Lb. rhamnosus izolovaných ze zkažených lahůdkových výrobků vůči konzervačním látkám (Robin, Laktocid and Optiform + Purac) na majonézovém agaru. Dále byl testován vliv laktocidu na růst laktobacilů zaočkovaných do omáček při 15 oC. Počet laktobacilů v průběhu skladování nepřesáhl 103 JTK/g. (cs)
- Two Lb. plantarum and one Lb. rhamnosus isolated from spoiled delicacy products were tested against four food preservatives: vinegar, Robin, Laktocid and Optiform + Purac on mayonnaise agar. The effects of Laktocid on the growth of the intentionally added lactobacilli mentioned above were studied in the sauces stored at 15 oC. In the sauces with lactobacilli and Laktocid, the total count of lactobacilli was lower than 3 log cfu g_1 during the storage period.
- Two Lb. plantarum and one Lb. rhamnosus isolated from spoiled delicacy products were tested against four food preservatives: vinegar, Robin, Laktocid and Optiform + Purac on mayonnaise agar. The effects of Laktocid on the growth of the intentionally added lactobacilli mentioned above were studied in the sauces stored at 15 oC. In the sauces with lactobacilli and Laktocid, the total count of lactobacilli was lower than 3 log cfu g_1 during the storage period. (en)
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Title
| - Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces
- Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces (en)
- Vliv konzervačních látek na růst laktobacilů způsobujících kažení izolovaných z omáček na bázi majonézy (cs)
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skos:prefLabel
| - Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces
- Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces (en)
- Vliv konzervačních látek na růst laktobacilů způsobujících kažení izolovaných z omáček na bázi majonézy (cs)
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skos:notation
| - RIV/60461373:22330/08:00020955!RIV09-MSM-22330___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/08:00020955
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Lactobacillus; preservation; mayonnaise-based sauces; lactic acid; acetic acid (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Míková, Kamila
- Fialová, Jana
- Chumchalová, Jana
- Hrůšová, I.
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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