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| Description
| - Possibility for the increase of natural folate content in fermented milk products by the fermentation process and by addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content after inoculation of pasteurized milk by butter starter and selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii and fermentation at 30 and 37°C for 12 and 18 hrs was followed. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase 4.03 +- 0.44 ug/100g was found in cofermentation of Streptococcus thermophilus No.144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37°C after 12 hrs of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17 – 9.11 ug /100g. Components produced with pineapple, sour cherry, apricot and peach contain low amount of 5-MTHF – less than 1 ug/100g.
- Possibility for the increase of natural folate content in fermented milk products by the fermentation process and by addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content after inoculation of pasteurized milk by butter starter and selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii and fermentation at 30 and 37°C for 12 and 18 hrs was followed. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase 4.03 +- 0.44 ug/100g was found in cofermentation of Streptococcus thermophilus No.144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37°C after 12 hrs of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17 – 9.11 ug /100g. Components produced with pineapple, sour cherry, apricot and peach contain low amount of 5-MTHF – less than 1 ug/100g. (en)
- Byla hodnocena možnost zvýšení obsahu folátů ve fermentovaných mléčných výrobcích pomocí fermentačního procesu a přídavkem ovocné složky. Byl sledován obsah 5-methyltetrahydrofolátu (5-MTHF) v pasterovaném mléce inokulovaném smetanovou kulturou a vybranými kmeny Streptococcus thermophilus v kombinaci s Bifidobacterium longum nebo Propionibacterium freudenreichii subsp. shermanii po fermentaci při 30 a 37°C po dobu 12 a 18 h. 5-MTHF byl stanoven metodou HPLC po dekonjugaci konjugázou z vepřových ledvin a čištění pomocí SPE SAX. Nejvyšší hodnoty nárůstu obsahu 5-MTHF byly nalezeny při kofermentaci Streptococcus thermophilus č.144 a Propionibacterium freudenreichii subsp. Shermanii č.160 při 37°C po 12 hod fermentace. 9 komerčně používaných ovocných složek obsahovalo foláty v rozmezí 0,17-9,11 ug/100g. Ovocné složky na bázi ananasu, višní, meruněk a broskví obsahovaly nízké množství 5-MTHF-méně než 1ug/100g. Jahodová složka byla nejlepším zdrojem folátů s obsahem 9,11ug/100g. Hodnoty nalezené v 7 odrůdá (cs)
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| Title
| - Possibility of natural folate increase in fermented milk products by fermentation and fruit component
- Možnost zvýšení obsahu folátů ve fermentovaných mléčných výrobcích fermentací a ovocnou složkou (cs)
- Possibility of natural folate increase in fermented milk products by fermentation and fruit component (en)
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| skos:prefLabel
| - Possibility of natural folate increase in fermented milk products by fermentation and fruit component
- Možnost zvýšení obsahu folátů ve fermentovaných mléčných výrobcích fermentací a ovocnou složkou (cs)
- Possibility of natural folate increase in fermented milk products by fermentation and fruit component (en)
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| skos:notation
| - RIV/00027022:_____/05:8P003929!RIV08-MZE-00027022
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| http://linked.open.../vavai/riv/strany
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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/00027022:_____/05:8P003929
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - folate; fermentation; fruit; fermented milk products (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
| - Czech Journal of Food Sciences
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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...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Pechačová, M.
- Fiedlerová, Vlasta
- Roubal, P.
- Holasová, Marie
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| issn
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| number of pages
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| is http://linked.open...avai/riv/vysledek
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