About: Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks

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About: Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This work is concerned with cultivation conditions (form of starter, inoculum, temperature and time of fermentation, enhanced non-fat milk dry matter or addition of whey protein concentrate) and their influence on quality of milk fermented by Lactobacillus acidophilus CCDM 151, Bifidobacterium sp. CCDM 94 and Streptococcus thermophilus CCDM 144. The tests were performed in sterile skimmed milk with addition of 2 % yeast extract for lactobacilli and bifidobacteria. Density of starter microorganisms, pH and concentration of L(+)-lactic acid, D(-)-lactic acid and acetic acid were evaluated.Organic acids were analyzed by electrophoresis and by the enzymatic method. This work is concerned with cultivation conditions (form of starter, inoculum, temperature and time of fermentation, enhanced non-fat milk dry matter or addition of whey protein concentrate) and their influence on quality of milk fermented by Lactobacillus acidophilus CCDM 151, Bifidobacterium sp. CCDM 94 and Streptococcus thermophilus CCDM 144. The tests were performed in sterile skimmed milk with addition of 2 % yeast extract for lactobacilli and bifidobacteria. Density of starter microorganisms, pH and concentration of L(+)-lactic acid, D(-)-lactic acid and acetic acid were evaluated.Organic acids were analyzed by electrophoresis and by the enzymatic method. (en)
Title	Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks (en)
skos:prefLabel	Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks (en)
skos:notation	RIV/26722861:_____/13:NE44!RIV14-MZE-26722861
http://linked.open...avai/predkladatel	Výzkumný ústav mlékárenský s.r.o.
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI101B090)
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Pešek, Erik Drbohlav, Jan Lisová, Ivana Němečková, Irena Mošnová, Romana Hanušová, Jana
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav mlékárenský s.r.o.
http://linked.open...dnocenehoVysledku	79716
http://linked.open...ai/riv/idVysledku	RIV/26722861:_____/13:NE44
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	optical isomers; lactic acid; LAB; fermentation profiles (en)
http://linked.open.../riv/klicoveSlovo	LAB fermentation profiles optical isomers lactic acid
http://linked.open...ontrolniKodProRIV	[8B710C1E685F]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.
http://linked.open...UplatneniVysledku	2013
http://linked.open...iv/tvurceVysledku	Drbohlav, Jan Němečková, Irena Lisová, Ivana Mošnová, Romana Chramostová, Jana Pešek, Erik

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