"[B502C3254879]" . . "RIV/26722861:_____/10:PREVEN10!RIV11-MSM-26722861" . . . . "4"^^ . "Sledov\u00E1n byl vliv pH a teploty skladov\u00E1n\u00ED na p\u0159e\u017E\u00EDv\u00E1n\u00ED z\u00E1kysov\u00FDch bakteri\u00ED a kontaminuj\u00EDc\u00ED mikrofl\u00F3ry. V\u00FDsledky byly porovn\u00E1ny s parametry v\u00FDrobk\u016F z tr\u017En\u00ED s\u00EDt\u011B. Aby v\u00FDrobek spl\u0148oval legislativn\u00ED a terapeutick\u00E9 po\u017Eadavky, je nutn\u00E9 zejm\u00E9na optimalizovat podm\u00EDnky fermentace a zabr\u00E1nit p\u0159ekys\u00E1v\u00E1n\u00ED v d\u016Fsledku nedostate\u010Dn\u00E9ho chlazen\u00ED po fermentaci. D\u00E1le byly vybr\u00E1ny senzoricky a technologicky vhodn\u00E9 kultury laktobacil\u016F s antimikrobi\u00E1ln\u00ED aktivitou \u2013 RL 20-P (Lb. helveticus) a RL 29-P (Lb. rhamnosus). Fermentovan\u00E1 ml\u00E9ka m\u011Bla statisticky v\u00FDznamn\u011B lep\u0161\u00ED chu\u0165 v porovn\u00E1n\u00ED s b\u011B\u017Enou kulturou (Lb. helveticus CCDM 98), pravd\u011Bpodobn\u011B proto, \u017Ee tyto vzorky m\u011Bly vy\u0161\u0161\u00ED pH . Naproti tomu vady zp\u016Fsoben\u00E9 kontaminuj\u00EDc\u00EDmi mikroorganismy potla\u010Deny nebyly, proto\u017Ee technologicky ne\u017E\u00E1douc\u00ED aktivita a tvorba antimikrobi\u00E1ln\u00EDch l\u00E1tek jsou dva \u010Dasov\u011B odd\u011Blen\u00E9 d\u011Bje. 25. kongres \u010CSSM 2010 \u201EMikroorganismy a kvalita \u017Eivota\u201C, 15. \u2013 18. 9. 2010, Star\u00E1 Lesn\u00E1, Vysok\u00E9 Tatry, SR. Zborn\u00EDk abstraktov, 2010, ISBN 970-80-970477-8-8."@cs . . "Dr\u00E1b, Vladim\u00EDr" . "Roubal, Petr" . . "272875" . . . "N\u011Bme\u010Dkov\u00E1, Irena" . . "5"^^ . "Mo\u017Enosti prevence vzniku vad fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F" . . "Lacmanov\u00E1, Iva" . . . . . "Sledov\u00E1n byl vliv pH a teploty skladov\u00E1n\u00ED na p\u0159e\u017E\u00EDv\u00E1n\u00ED z\u00E1kysov\u00FDch bakteri\u00ED a kontaminuj\u00EDc\u00ED mikrofl\u00F3ry. V\u00FDsledky byly porovn\u00E1ny s parametry v\u00FDrobk\u016F z tr\u017En\u00ED s\u00EDt\u011B. Aby v\u00FDrobek spl\u0148oval legislativn\u00ED a terapeutick\u00E9 po\u017Eadavky, je nutn\u00E9 zejm\u00E9na optimalizovat podm\u00EDnky fermentace a zabr\u00E1nit p\u0159ekys\u00E1v\u00E1n\u00ED v d\u016Fsledku nedostate\u010Dn\u00E9ho chlazen\u00ED po fermentaci. D\u00E1le byly vybr\u00E1ny senzoricky a technologicky vhodn\u00E9 kultury laktobacil\u016F s antimikrobi\u00E1ln\u00ED aktivitou \u2013 RL 20-P (Lb. helveticus) a RL 29-P (Lb. rhamnosus). Fermentovan\u00E1 ml\u00E9ka m\u011Bla statisticky v\u00FDznamn\u011B lep\u0161\u00ED chu\u0165 v porovn\u00E1n\u00ED s b\u011B\u017Enou kulturou (Lb. helveticus CCDM 98), pravd\u011Bpodobn\u011B proto, \u017Ee tyto vzorky m\u011Bly vy\u0161\u0161\u00ED pH . Naproti tomu vady zp\u016Fsoben\u00E9 kontaminuj\u00EDc\u00EDmi mikroorganismy potla\u010Deny nebyly, proto\u017Ee technologicky ne\u017E\u00E1douc\u00ED aktivita a tvorba antimikrobi\u00E1ln\u00EDch l\u00E1tek jsou dva \u010Dasov\u011B odd\u011Blen\u00E9 d\u011Bje. 25. kongres \u010CSSM 2010 \u201EMikroorganismy a kvalita \u017Eivota\u201C, 15. \u2013 18. 9. 2010, Star\u00E1 Lesn\u00E1, Vysok\u00E9 Tatry, SR. Zborn\u00EDk abstraktov, 2010, ISBN 970-80-970477-8-8." . "Mo\u017Enosti prevence vzniku vad fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F" . "antimicrobial activity of lactobacilli; prevention of over-acidification"@en . "Possibilities of prevention of defects formation in fermented dairy products"@en . "Mo\u017Enosti prevence vzniku vad fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F"@cs . . . "Voln\u00E1, Lucie" . "P(2B06053), Z(MSM2672286101)" . . "Mo\u017Enosti prevence vzniku vad fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F"@cs . "RIV/26722861:_____/10:PREVEN10" . . "Possibilities of prevention of defects formation in fermented dairy products"@en . . "Influence of pH and storage temperature on survival of starter or contaminating bacteria was tested. The results were compared with parameters of retail products. In order to the product will fulfill legislation and therapeutical demands, it is necessary to optimize conditions of fermentation and to prevent over-acidification as a consequence of improper cooling after fermentation. Sensorically and technologically suitable cultures of lactobacilli with antimicrobial activity were selected \u2013 RL 20-P (Lb. helveticus) and RL 29-P (Lb. rhamnosus). Fermented milks exhibited significantly better taste than common culture (Lb. helveticus CCDM 98), maybe due to higher pH. Contrary, defect caused by contaminating micro-organisms were not suppressed because of spoilage activity and antimicrobial compounds formation are two processes separated in time. 25. kongres \u010CSSM 2010 \u201EMikroorganismy a kvalita \u017Eivota\u201C, 15. \u2013 18. 9. 2010, Star\u00E1 Lesn\u00E1, Vysok\u00E9 Tatry, SR. Zborn\u00EDk abstraktov, 2010, ISBN 970-80-970477-8-8."@en .