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| rdf:type
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| Description
| - Aerobic spore-forming bacteria of the genus Bacillus are commonly present in raw milk. Their spores can survive pasteurization and UHT temperature and can be causative agent of some alimentary diseases. Therefore the microbiological control of milk quality includes monitoring of this genus. In this work, the detection of bacteria of the genus Bacillus in raw and pasteurized milk samples was carried out. All milk samples collected showed good hygienic quality. All presumptive strains isolated on selective MYP agar were classified to be of genus Bacillus using PCR (Wu et al., 2006). The results show, that this PCR metod is suitable for rapid screening of the presence of Bacillus spp. in raw and pasteurized milk. Except mesophilic Bacillus isolates, four psychrophilic bacilli strains were isolated from raw milk samples and two from pasteurized milk. These psychrophilic strains schould assist in microbial proteolysis and lipolysis of pasteurized milk during storage and deteriorate the milk quality.
- Aerobic spore-forming bacteria of the genus Bacillus are commonly present in raw milk. Their spores can survive pasteurization and UHT temperature and can be causative agent of some alimentary diseases. Therefore the microbiological control of milk quality includes monitoring of this genus. In this work, the detection of bacteria of the genus Bacillus in raw and pasteurized milk samples was carried out. All milk samples collected showed good hygienic quality. All presumptive strains isolated on selective MYP agar were classified to be of genus Bacillus using PCR (Wu et al., 2006). The results show, that this PCR metod is suitable for rapid screening of the presence of Bacillus spp. in raw and pasteurized milk. Except mesophilic Bacillus isolates, four psychrophilic bacilli strains were isolated from raw milk samples and two from pasteurized milk. These psychrophilic strains schould assist in microbial proteolysis and lipolysis of pasteurized milk during storage and deteriorate the milk quality. (en)
- Bakterie rodu Bacillus jsou sporotvorné mikroorganismy, které jsou v syrovém mléku běžně přítomny. Bakterie mají schopnost ve formě svých spor přežívat pasterační teplotu i UHT teplotu, přecházet do potravinového řetězce a mohou být příčinou řady alimentárních onemocnění. Z tohoto důvodu zahrnuje mikrobiologická kontrola kvality mléka i monitoring rodu Bacillus. V této práci byla provedena detekce bakterií rodu Bacillus ve vzorcích syrového a pasterovaného mléka. Všechny vzorky mléka vykazovaly dobrou hygienickou kvalitu. Všechny presumptivní kolonie izolované na selektivním MYP agaru byly pomocí PCR (Wu a kol., 2006) zařazeny do rodu Bacillus. Použitá PCR metoda je vhodná pro skríning bakteriálních izolátů z mléka na příslušnost k rodu Bacillus. Ze vzorků syrového byly kromě mezofilních izolátů rodu Bacillus izolovány i čtyři psychrofilní kmeny. Ze vzorku pasterovaného mléka byly izolovány dva psychrofilní izoláty. Tyto psychrofilní kmeny se mohou účastnit mikrobiální proteolýzy a lipolýzy a zhoršov (cs)
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| Title
| - Detection of psychrotrophic bacilli in raw and pasteurized milk using microbiological and PCR methods
- Detection of psychrotrophic bacilli in raw and pasteurized milk using microbiological and PCR methods (en)
- Detekce psychrotrofních zástupců rodu Bacillus v syrovém a pasterovaném mléku použitím mikrobiologických a PCR metod (cs)
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| skos:prefLabel
| - Detection of psychrotrophic bacilli in raw and pasteurized milk using microbiological and PCR methods
- Detection of psychrotrophic bacilli in raw and pasteurized milk using microbiological and PCR methods (en)
- Detekce psychrotrofních zástupců rodu Bacillus v syrovém a pasterovaném mléku použitím mikrobiologických a PCR metod (cs)
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| skos:notation
| - RIV/62156489:43210/07:00106621!RIV08-MSM-43210___
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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...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/62156489:43210/07:00106621
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - raw milk; pasteurized milk; Bacillus; PCR (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...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - Výživa dojnic a kvalita mléka (ekologické, zdravotní a hygienické faktory kvality a bezpečnosti mléka jako suroviny a potraviny)
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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...UplatneniVysledku
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| http://linked.open...iv/tvurceVysledku
| - Burdychová, Radka
- Sládková, Pavla
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| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Výzkumný ústav pro chov skotu, s.r.o. Rapotín
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| https://schema.org/isbn
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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