About: Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp.

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. (cs) The aim of this study was to compare casein hydrolysis during storage of UHT milk inoculated by 18 strains of 3 species of Bacillus spp. isolated from raw milk and farm environment. It was investigated 404 samples of UHT milk contaminated by spores of Bacillus cereus, Bacillus subtilis and Bacillus licheniformis. The samples of UHT milk were stored at 24 °C and 4 °C for 6 days - 4 months. The decrease of casein fractions influenced by proteolytic activity of Bacillus spp. was determined using SDS-PAGE. It were evaluated microbial and sensoric quality. The intensity of changes depended on the species of Bacillus used as well as the temperature of storage. The intensive changes of Bacillus spp. grow, sensory defects and casein hydrolysis were observed in milk stored at 24 °C. The highest casein hydrolysis was found in milk inoculated by Bacillus cereus. No significant changes were found in milk stored at 4 °C. The aim of this study was to compare casein hydrolysis during storage of UHT milk inoculated by 18 strains of 3 species of Bacillus spp. isolated from raw milk and farm environment. It was investigated 404 samples of UHT milk contaminated by spores of Bacillus cereus, Bacillus subtilis and Bacillus licheniformis. The samples of UHT milk were stored at 24 °C and 4 °C for 6 days - 4 months. The decrease of casein fractions influenced by proteolytic activity of Bacillus spp. was determined using SDS-PAGE. It were evaluated microbial and sensoric quality. The intensity of changes depended on the species of Bacillus used as well as the temperature of storage. The intensive changes of Bacillus spp. grow, sensory defects and casein hydrolysis were observed in milk stored at 24 °C. The highest casein hydrolysis was found in milk inoculated by Bacillus cereus. No significant changes were found in milk stored at 4 °C. (en)
Title	Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. (en) Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. (cs)
skos:prefLabel	Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. (en) Využití SDS-PAGE pro studium hydrolýzy kaseinu vlivem působení Bacillus spp. (cs)
skos:notation	RIV/62157124:16270/04:00000175!RIV/2005/MSM/162705/N
http://linked.open.../vavai/riv/strany	67-71
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 162700005)
http://linked.open...vai/riv/dodaniDat	2005
http://linked.open...aciTvurceVysledku	Lukášová, Jindra Vorlová, Lenka Dračková, Michaela
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	594225
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/04:00000175
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Bacillus;UHT milk (en)
http://linked.open.../riv/klicoveSlovo	Bacillus UHT milk
http://linked.open...ontrolniKodProRIV	[167A650A63D8]
http://linked.open...v/mistoKonaniAkce	Brno
http://linked.open...i/riv/mistoVydani	Brno
http://linked.open...i/riv/nazevZdroje	VI. konference mladých vědeckých pracovníků s mezinárodní účastí
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2004
http://linked.open...iv/tvurceVysledku	Dračková, Michaela Vorlová, L. Lukášová, J.
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2004-06-02 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20162700005
number of pages	5 (xsd:int)
http://purl.org/ne...btex#hasPublisher	VFU Brno
https://schema.org/isbn	80-7305-493-0
http://localhost/t...ganizacniJednotka	16270

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