"\u0160ilha, David" . . "RIV/00216275:25310/12:39894946!RIV13-MSM-25310___" . . "Brno" . "Brno" . . . "978-80-7305-612-4" . "Rod Arcobacter byl pops\u00E1n v roce 1991 a ji\u017E zahrnuje 15 druh\u016F. Pat\u0159\u00ED mezi v\u00FDznamn\u00E9 patogeny v potravin\u00E1\u0159stv\u00ED. K potla\u010Den\u00ED kontaminace se pou\u017E\u00EDvaj\u00ED antimikrobi\u00E1ln\u00ED l\u00E1tky, av\u0161ak probl\u00E9mem se st\u00E1v\u00E1 vznik rezistence bakteri\u00ED. Tyto l\u00E1tky se vyskytuj\u00ED v \u0159ad\u011B potravin a n\u00E1poj\u016F. Pivo m\u016F\u017Ee m\u00EDt antimikrobi\u00E1ln\u00ED vliv d\u00EDky obsahu ethanolu, CO2, antioxidant\u016F a n\u00EDzk\u00E9mu pH. V\u00FDsledky p\u0159e\u017E\u00EDv\u00E1n\u00ED arkobakter\u016F ve vzorc\u00EDch piv poukazuj\u00ED na fakt, \u017Ee k inhibici doch\u00E1z\u00ED pozvoln\u011Bji a v men\u0161\u00ED m\u00ED\u0159e, ne\u017E je tomu u ethanolu v t\u00E9\u017Ee koncentraci jako u piv. Nap\u0159. divok\u00FD izol\u00E1t A. butzleri byl zcela inhibov\u00E1n koncentrac\u00ED ethanolu 5 %, av\u0161ak ve vzorku piva Pern\u0161tejn 12\u00B0 o t\u00E9\u017Ee koncentraci ethanolu, p\u0159e\u017E\u00EDvaly bu\u0148ky z 80 % p\u016Fvodn\u011B inokulovan\u00E9 density. V\u00FDsledky t\u00E9\u017E ukazuj\u00ED, \u017Ee testovan\u00E9 arkobaktery p\u0159e\u017E\u00EDvaj\u00ED v modelu \u017Ealudku s obsahem piva dokonce d\u00E9le, ne\u017E bez vzorku. Extraktivn\u011Bj\u0161\u00ED vzorky vykazovaly lep\u0161\u00ED podm\u00EDnky pro p\u0159e\u017E\u00EDv\u00E1n\u00ED arkobakter\u016F i p\u0159es vy\u0161\u0161\u00ED obsah alkoholu a antioxida\u010Dn\u00EDch l\u00E1tek." . "124396" . "Rod Arcobacter byl pops\u00E1n v roce 1991 a ji\u017E zahrnuje 15 druh\u016F. Pat\u0159\u00ED mezi v\u00FDznamn\u00E9 patogeny v potravin\u00E1\u0159stv\u00ED. K potla\u010Den\u00ED kontaminace se pou\u017E\u00EDvaj\u00ED antimikrobi\u00E1ln\u00ED l\u00E1tky, av\u0161ak probl\u00E9mem se st\u00E1v\u00E1 vznik rezistence bakteri\u00ED. Tyto l\u00E1tky se vyskytuj\u00ED v \u0159ad\u011B potravin a n\u00E1poj\u016F. Pivo m\u016F\u017Ee m\u00EDt antimikrobi\u00E1ln\u00ED vliv d\u00EDky obsahu ethanolu, CO2, antioxidant\u016F a n\u00EDzk\u00E9mu pH. V\u00FDsledky p\u0159e\u017E\u00EDv\u00E1n\u00ED arkobakter\u016F ve vzorc\u00EDch piv poukazuj\u00ED na fakt, \u017Ee k inhibici doch\u00E1z\u00ED pozvoln\u011Bji a v men\u0161\u00ED m\u00ED\u0159e, ne\u017E je tomu u ethanolu v t\u00E9\u017Ee koncentraci jako u piv. Nap\u0159. divok\u00FD izol\u00E1t A. butzleri byl zcela inhibov\u00E1n koncentrac\u00ED ethanolu 5 %, av\u0161ak ve vzorku piva Pern\u0161tejn 12\u00B0 o t\u00E9\u017Ee koncentraci ethanolu, p\u0159e\u017E\u00EDvaly bu\u0148ky z 80 % p\u016Fvodn\u011B inokulovan\u00E9 density. V\u00FDsledky t\u00E9\u017E ukazuj\u00ED, \u017Ee testovan\u00E9 arkobaktery p\u0159e\u017E\u00EDvaj\u00ED v modelu \u017Ealudku s obsahem piva dokonce d\u00E9le, ne\u017E bez vzorku. Extraktivn\u011Bj\u0161\u00ED vzorky vykazovaly lep\u0161\u00ED podm\u00EDnky pro p\u0159e\u017E\u00EDv\u00E1n\u00ED arkobakter\u016F i p\u0159es vy\u0161\u0161\u00ED obsah alkoholu a antioxida\u010Dn\u00EDch l\u00E1tek."@cs . "Bakterie rodu Arcobacter a jejich p\u0159e\u017E\u00EDv\u00E1n\u00ED v n\u00E1poj\u00EDch" . . "25310" . "Bakterie rodu Arcobacter a jejich p\u0159e\u017E\u00EDv\u00E1n\u00ED v n\u00E1poj\u00EDch"@cs . . "Bakterie rodu Arcobacter a jejich p\u0159e\u017E\u00EDv\u00E1n\u00ED v n\u00E1poj\u00EDch" . . "Bacteria of the genus Arcobacter a their survival in beverages"@en . "3"^^ . . "This study focuses on a possible inhibitory effect on survival of the genus Arcobacter based on various concentrations of ethanol and five tested kinds of beer. The determinations were made using several representative arcobacters. For most of these, a concentration of 10% ethanol was determined to be the minimum inhibitory concentration (MIC). Also the survival of arcobacters in a laboratory-prepared model stomach was examined and subsequently the definite volume of beer was added in the model stomach system. Complete inactivation of all monitored arcobacters was usually detected within 10 min. The results are compared with values of antioxidative activity determined."@en . . . . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "[15E58D187861]" . . . "Vyt\u0159asov\u00E1, Jarmila" . . "HPLC-ECD; model stomach; inactivation; antioxidant activity; beer; Arcobacter spp."@en . . "3"^^ . . "\u0160vecov\u00E1, Blanka" . . "Bacteria of the genus Arcobacter a their survival in beverages"@en . "RIV/00216275:25310/12:39894946" . "Bakterie rodu Arcobacter a jejich p\u0159e\u017E\u00EDv\u00E1n\u00ED v n\u00E1poj\u00EDch"@cs . "XIV. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED: sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F" . "2012-05-29+02:00"^^ . "3"^^ . . . . . . "S, Z(MSM0021627502)" . .