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Statements

Subject Item
n2:RIV%2F16193296%3A_____%2F11%3AMJFVEG11%21RIV12-MSM-16193296
rdf:type
n8:Vysledek skos:Concept
rdfs:seeAlso
http://www.agriculturejournals.cz/publicFiles/54732.pdf
dcterms:description
People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing. People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing.
dcterms:title
Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods
skos:prefLabel
Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods
skos:notation
RIV/16193296:_____/11:MJFVEG11!RIV12-MSM-16193296
n8:predkladatel
n19:ico%3A16193296
n4:aktivita
n11:P n11:Z
n4:aktivity
P(2B06047), Z(MSM2672286101)
n4:cisloPeriodika
Spec.Iss.
n4:dodaniDat
n20:2012
n4:domaciTvurceVysledku
n16:1807366 n16:6619053
n4:druhVysledku
n14:J
n4:duvernostUdaju
n17:S
n4:entitaPredkladatele
n6:predkladatel
n4:idSjednocenehoVysledku
199537
n4:idVysledku
RIV/16193296:_____/11:MJFVEG11
n4:jazykVysledku
n9:eng
n4:klicovaSlova
non-dairy probiotic foods; growth curves; acidification curves; phenylketonuria diet; low-protein diet
n4:klicoveSlovo
n7:non-dairy%20probiotic%20foods n7:low-protein%20diet n7:phenylketonuria%20diet n7:growth%20curves n7:acidification%20curves
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[D741391B008A]
n4:nazevZdroje
Czech J.Food Sci
n4:obor
n15:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
5
n4:projekt
n18:2B06047
n4:rokUplatneniVysledku
n20:2011
n4:svazekPeriodika
2011
n4:tvurceVysledku
Roubal, Petr Pechačová, Marta Dragounová, H. Němečková, I. Rysová, J.
n4:zamer
n12:MSM2672286101
s:issn
1212-1800
s:numberOfPages
6