About: Bacillus cereus and Bacillus licheniformis occurrence in the yoghurt processing.     Goto   Sponge   NotDistinct   Permalink

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Description
  • V průběhu roku 2006 byl sledován výskyt Bacillus cereus a Bacillus licheniformis v syrovém mléce, pasterovaném mléce a finálním výrobku (jogurtu). Syrové mléko pocházelo od jednotlivých zvířat (n=107) a z bazénových vzorků mléka (n=16). Výskyt B. cereus a B. licheniformis byl sledován vždy pro jednu šarži mléka a celkem bylo vyšetřeno 123 šarží. Jogurty byly vyráběny v laboratorních podmínkách a byla použita komerční termofilní jogurtová kultura YC-180 – YO-Flex. Z výsledků vyplývá, že přítomnost B. cereus i B. licheniformis byla ve většině případů negativní pro sledovanou šarži vzorků (63.4% a 56.9%). Pozitivní výsledky byl zjištěny ve 12 případech (9.8%) fázových vzorků u B. cereus a ve 27 případech (22%) pro B. licheniformis. (cs)
  • We have investigated Bacillus cereus and Bacillus licheniformis occurrence in raw milk, pasteurized milk and final products (yoghurts) during year 2006. Raw milk was coming from individual milk samples (n=107 dairy cows) and from bulk tank milk samples (n=16 farms). B. cereus and B. licheniformis occurrence was detected always from raw milk, pasteurized milk to final products. There were analyzed 123 batches of milk. Yoghurts were produced under our laboratory conditions and for production was used commercial thermophilic yoghurt culture YC-180–YO-Flex. From results was evident that B. cereus and B. licheniformis occurrence was mostly negative for observed series of samples (63.4% and 56.9%). Positive series of samples were confirmed in 12 (9.8%) cases and 27 (22%) cases for B. cereus and B. licheniformis respectively.
  • We have investigated Bacillus cereus and Bacillus licheniformis occurrence in raw milk, pasteurized milk and final products (yoghurts) during year 2006. Raw milk was coming from individual milk samples (n=107 dairy cows) and from bulk tank milk samples (n=16 farms). B. cereus and B. licheniformis occurrence was detected always from raw milk, pasteurized milk to final products. There were analyzed 123 batches of milk. Yoghurts were produced under our laboratory conditions and for production was used commercial thermophilic yoghurt culture YC-180–YO-Flex. From results was evident that B. cereus and B. licheniformis occurrence was mostly negative for observed series of samples (63.4% and 56.9%). Positive series of samples were confirmed in 12 (9.8%) cases and 27 (22%) cases for B. cereus and B. licheniformis respectively. (en)
Title
  • Výskyt Bacillus cereus a Bacillus licheniformis při výrobě jogurtů. (cs)
  • Bacillus cereus and Bacillus licheniformis occurrence in the yoghurt processing.
  • Bacillus cereus and Bacillus licheniformis occurrence in the yoghurt processing. (en)
skos:prefLabel
  • Výskyt Bacillus cereus a Bacillus licheniformis při výrobě jogurtů. (cs)
  • Bacillus cereus and Bacillus licheniformis occurrence in the yoghurt processing.
  • Bacillus cereus and Bacillus licheniformis occurrence in the yoghurt processing. (en)
skos:notation
  • RIV/49608851:_____/06:#0000049!RIV08-MZE-49608851
http://linked.open.../vavai/riv/strany
  • 126-129
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QF4004)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 411267
http://linked.open...ai/riv/idVysledku
  • RIV/49608851:_____/06:#0000049
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Bacillus cereus; Bacillus licheniformis; raw milk; yoghurt (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [8E6163B012DE]
http://linked.open...v/mistoKonaniAkce
  • Pohořelice
http://linked.open...i/riv/mistoVydani
  • Rapotín
http://linked.open...i/riv/nazevZdroje
  • Výživa dojnic a kvalita mléka (ekologické, zdravotní a hygienické faktory a bezpečnosti mléka jako suroviny)
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Vyletělová, Marcela
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Výzkumný ústav pro chov skotu, s.r.o.
https://schema.org/isbn
  • 80-903142-8-7
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