This HTML5 document contains 48 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n18http://linked.opendata.cz/resource/domain/vavai/projekt/
n5http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n16http://linked.opendata.cz/ontology/domain/vavai/
n9http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F26722861%3A_____%2F14%3A%23NE32%21RIV15-MZE-26722861/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
rdfshttp://www.w3.org/2000/01/rdf-schema#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n4http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n15http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n11http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n10http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n6http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F26722861%3A_____%2F14%3A%23NE32%21RIV15-MZE-26722861
rdf:type
n16:Vysledek skos:Concept
rdfs:seeAlso
http://www.agriculturejournals.cz/publicFiles/133167.pdf
dcterms:description
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 +- 0.5 h, respectively. The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 +- 0.5 h, respectively.
dcterms:title
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks
skos:prefLabel
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks
skos:notation
RIV/26722861:_____/14:#NE32!RIV15-MZE-26722861
n3:aktivita
n15:P
n3:aktivity
P(QI101B090)
n3:cisloPeriodika
5
n3:dodaniDat
n6:2015
n3:domaciTvurceVysledku
n5:2551934 n5:6985025 n5:1177362 n5:3913260 n5:8680302 n5:3141209
n3:druhVysledku
n10:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n9:predkladatel
n3:idSjednocenehoVysledku
21372
n3:idVysledku
RIV/26722861:_____/14:#NE32
n3:jazykVysledku
n11:eng
n3:klicovaSlova
lactic acid bacteria; ABT fermented milk; L(+)-lactic acid; D(-)-lactic acid
n3:klicoveSlovo
n4:L%28%2B%29-lactic%20acid n4:D%28-%29-lactic%20acid n4:ABT%20fermented%20milk n4:lactic%20acid%20bacteria
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[6EFA2AA02DA2]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n13:GM
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
6
n3:projekt
n18:QI101B090
n3:rokUplatneniVysledku
n6:2014
n3:svazekPeriodika
32
n3:tvurceVysledku
Mošnová, Romana Drbohlav, Jan Lisová, Ivana Pešek, Erik Němečková, Irena Chramostová, Jana
s:issn
1212-1800
s:numberOfPages
8