About: Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. All investigated strains grew well (in the range 10(9) cfu mL(-1) ) in the media. The organic acids (lactic acid, 110-337 mmol L(-1) ; acetic acid, 0-180 mmol L(-1) ; and succinic acid, 0-79 mmol L(-1) ), hydrogen peroxide (0.25-1.77 mg L(-1) ), mannitol (0.06-3.24 g L(-1) ), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain. The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. All investigated strains grew well (in the range 10(9) cfu mL(-1) ) in the media. The organic acids (lactic acid, 110-337 mmol L(-1) ; acetic acid, 0-180 mmol L(-1) ; and succinic acid, 0-79 mmol L(-1) ), hydrogen peroxide (0.25-1.77 mg L(-1) ), mannitol (0.06-3.24 g L(-1) ), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain. (en)
Title	Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice (en)
skos:prefLabel	Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice (en)
skos:notation	RIV/60461373:22330/11:43877103!RIV12-MSM-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Plocková, Milada Chumchalová, Jana Hudáček, Jaroslav Solichová, Kateřina
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	228854
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43877103
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	antimicrobial; jerusalem artichoke; Lactobacillus (en)
http://linked.open.../riv/klicoveSlovo	antimicrobial Lactobacillus jerusalem artichoke
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[392789EDE641]
http://linked.open...i/riv/nazevZdroje	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	9 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	91
http://linked.open...iv/tvurceVysledku	Plocková, Milada Chumchalová, Jana Halász, Anna Hegyi, Ferenc Hudáček, Jaroslav Husová, Eva Solichová, Kateřina Tóth-Markus, Marianna Zalán, Zsolt
http://linked.open...ain/vavai/riv/wos	000288142300010
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0022-5142
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

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