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Description
| - Common starter cultures in fermented sausages were substituted by probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum. Important characteristics of the traditional and the probiotic sausages were compared. The contrasted characteristics included numbers of lactobacilli and bifidobacteria; contents of fat, fatty acids, lactic acid, acetic acid, and butyric acid; pH value; water activity, and sensory properties. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 consumers before and after 14-day consumption of sausages. Results of the above analyses showed satisfactory technological and better sensory properties of the sausages containing probiotic strains. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. The numbers of bifidobacteria in stool did not change.
- Common starter cultures in fermented sausages were substituted by probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum. Important characteristics of the traditional and the probiotic sausages were compared. The contrasted characteristics included numbers of lactobacilli and bifidobacteria; contents of fat, fatty acids, lactic acid, acetic acid, and butyric acid; pH value; water activity, and sensory properties. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 consumers before and after 14-day consumption of sausages. Results of the above analyses showed satisfactory technological and better sensory properties of the sausages containing probiotic strains. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. The numbers of bifidobacteria in stool did not change. (en)
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Title
| - Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products
- Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products (en)
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skos:prefLabel
| - Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products
- Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products (en)
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skos:notation
| - RIV/70883521:28110/11:43867070!RIV12-MSM-28110___
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http://linked.open...avai/predkladatel
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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/70883521:28110/11:43867070
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - probiotics, functional food, technology (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
| - From research to practice application - Conference book
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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
| - Holko, Ivan
- Hrabě, Jan
- Jančík, Dalibor
- Šiška, Ladislav
- Šalaková, Alexandra
- Rada, Vojtěch
- Kmeť, Vladimír
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Ústav fyziológie hospodárskych zvierat Slovenská akademia vied
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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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