| Attributes | Values |
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| rdf:type
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| Description
| - Cell lysis is a phenomenon of large importance in cheese ripening. Cell lysis of lactic bacteria has a strong impact on cheese aroma production and fastens cheese ripening. For the purpose of this study, we chose 5 strains of Lactococcus lactis (NIZO R5, LCC 416, HMM 81, NIZO B643 and AM2). We evaluated cell lysis by observing of lytic zones on agar, by decrease in absorbance (A650) in citrate buffer and by estimation of extracellular lactate-dehydrogenase. All used strains (NIZO R5, LCC 416, HMM 81, NIZO B643 and AM2) vere evaluated as lytic by all used methods. The most lytic strain was HMM 81 (30 % lysis) and the least lytic strain was NIZO B643 (9 % lysis) after 12 days of cultivation in citrate buffer at temperature 13 °C. Other used methods confirmed previous results. We estimated the influence of added nisin (concentration 0, 100, 250, 500, 1000, 5000 IU/l) on lysis of lactococcal strains in citrate buffer (measured as absorbance A650). We confirmed significant incre
- Cell lysis is a phenomenon of large importance in cheese ripening. Cell lysis of lactic bacteria has a strong impact on cheese aroma production and fastens cheese ripening. For the purpose of this study, we chose 5 strains of Lactococcus lactis (NIZO R5, LCC 416, HMM 81, NIZO B643 and AM2). We evaluated cell lysis by observing of lytic zones on agar, by decrease in absorbance (A650) in citrate buffer and by estimation of extracellular lactate-dehydrogenase. All used strains (NIZO R5, LCC 416, HMM 81, NIZO B643 and AM2) vere evaluated as lytic by all used methods. The most lytic strain was HMM 81 (30 % lysis) and the least lytic strain was NIZO B643 (9 % lysis) after 12 days of cultivation in citrate buffer at temperature 13 °C. Other used methods confirmed previous results. We estimated the influence of added nisin (concentration 0, 100, 250, 500, 1000, 5000 IU/l) on lysis of lactococcal strains in citrate buffer (measured as absorbance A650). We confirmed significant incre (en)
- Cell lysis is a phenomenon of large importance in cheese ripening. Cell lysis of lactic bacteria has a strong impact on cheese aroma production and fastens cheese ripening. For the purpose of this study, we chose 5 strains of Lactococcus lactis (NIZO R5, LCC 416, HMM 81, NIZO B643 and AM2). We evaluated cell lysis by observing of lytic zones on agar, by decrease in absorbance (A650) in citrate buffer and by estimation of extracellular lactate-dehydrogenase. All used strains (NIZO R5, LCC 416, HMM 81, NIZO B643 and AM2) vere evaluated as lytic by all used methods. The most lytic strain was HMM 81 (30 % lysis) and the least lytic strain was NIZO B643 (9 % lysis) after 12 days of cultivation in citrate buffer at temperature 13 °C. Other used methods confirmed previous results. We estimated the influence of added nisin (concentration 0, 100, 250, 500, 1000, 5000 IU/l) on lysis of lactococcal strains in citrate buffer (measured as absorbance A650). We confirmed significant incre (cs)
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| Title
| - METODY PRO STANOVENÍ BUNĚČNÉ LYZE BAKTERIÍ MLÉČNÉHO KVAŠENÍ
- METODY PRO STANOVENÍ BUNĚČNÉ LYZE BAKTERIÍ MLÉČNÉHO KVAŠENÍ (cs)
- Methods for determination of cell lysis of lactic acid bacteria (en)
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| skos:prefLabel
| - METODY PRO STANOVENÍ BUNĚČNÉ LYZE BAKTERIÍ MLÉČNÉHO KVAŠENÍ
- METODY PRO STANOVENÍ BUNĚČNÉ LYZE BAKTERIÍ MLÉČNÉHO KVAŠENÍ (cs)
- Methods for determination of cell lysis of lactic acid bacteria (en)
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| skos:notation
| - RIV/60461373:22330/08:00020960!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...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/60461373:22330/08:00020960
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - cell lysis; Lactococcus lactis (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - Celostátní přehlídky sýrů ? Výsledky přehlídek a sborník semináře Mléko a sýry
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Plocková, Milada
- Šviráková, Eva
- Abrlová, Magdaléna
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Vysoká škola chemicko-technologická v Praze
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
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