"RIV/26722861:_____/10:ZFKONC10" . . "Technick\u00E9 \u0159e\u0161en\u00ED se t\u00FDk\u00E1 koncentrovan\u00E9 kultury pro v\u00FDrobu jogurtov\u00E9ho v\u00FDrobku se sn\u00ED\u017Een\u00FDm obsahem kyseliny D(-) ml\u00E9\u010Dn\u00E9, kter\u00FD je vhodn\u00FD zejm\u00E9na jako sou\u010D\u00E1st d\u011Btsk\u00E9 v\u00FD\u017Eivy, stravy senior\u016F, nebo pacient\u016F s onemocn\u011Bn\u00EDm tenk\u00E9ho st\u0159eva a ledvin. Koncentrovan\u00E1 kultura m\u016F\u017Ee b\u00FDt ve form\u011B tekut\u00E9, mra\u017Een\u00E9 nebo lyofilizovan\u00E9, p\u0159i\u010Dem\u017E je tvo\u0159ena dv\u011Bma odd\u011Blen\u00FDmi \u010D\u00E1stmi v optim\u00E1ln\u00EDm pom\u011Bru, kter\u00FD umo\u017E\u0148uje dva r\u016Fzn\u00E9 technologick\u00E9 postupy v\u00FDroby jogurtov\u00E9ho v\u00FDrobku. Jedna \u010D\u00E1st obsahuje bakterie Str. thermophilus, druh\u00E1 Lb. delbrueckii ssp. bulgaricus. Kultura m\u016F\u017Ee obsahovat nav\u00EDc dal\u0161\u00ED mikroorganismy, zejm\u00E9na probiotick\u00E9." . "Concentrated culture for production of yoghurt product with reduced content of D(-)-lactic acid"@en . "Drbohlav, Jan" . "Technical solution is related to concentrated culture for production of yoghurt product with reduced content of D(-)-lactic acid that is suitable especially as a part of babies\u00B4 and children\u00B4s nutrition, nutrition of elderly people and patients with diseases of small intestine or kidneys. Concentrated culture can be in a liquid, frozen or freeze-dried form. It is composed of two separated parts in optimal ratio that enables two different technological processes of manufacturing of yoghurt product. One part contains Str. thermophilus, the other Lb. delbrueckii ssp. bulgaricus. Culture can contain additional micro-organisms, especially probiotic."@en . . . "Koncentrovan\u00E1 kultura pro v\u00FDrobu jogurtov\u00E9ho v\u00FDrobku se sn\u00ED\u017Een\u00FDm obsahem kyseliny D(-) ml\u00E9\u010Dn\u00E9"@cs . "266870" . "http://spisy.upv.cz/UtilityModels/FullDocuments/FDUM0021/uv021585.pdf" . . "5"^^ . "Koncentrovan\u00E1 kultura pro v\u00FDrobu jogurtov\u00E9ho v\u00FDrobku se sn\u00ED\u017Een\u00FDm obsahem kyseliny D(-) ml\u00E9\u010Dn\u00E9" . . "[1103D35AC99D]" . "Elich, Ond\u0159ej" . . . . "Concentrated culture for production of yoghurt product with reduced content of D(-)-lactic acid"@en . "Roubal, Petr" . . "\u0160alakov\u00E1, Alexandra" . . . "5"^^ . "starter cultures; optical isomers of lactic acid"@en . . "Koncentrovan\u00E1 kultura pro v\u00FDrobu jogurtov\u00E9ho v\u00FDrobku se sn\u00ED\u017Een\u00FDm obsahem kyseliny D(-) ml\u00E9\u010Dn\u00E9" . . . "Prague" . . . . . . "Koncentrovan\u00E1 kultura pro v\u00FDrobu jogurtov\u00E9ho v\u00FDrobku se sn\u00ED\u017Een\u00FDm obsahem kyseliny D(-) ml\u00E9\u010Dn\u00E9"@cs . . . "RIV/26722861:_____/10:ZFKONC10!RIV12-MZE-26722861" . . "21585" . . "P(QI101B090), Z(MSM2672286101)" . "\u00DA\u0159ad pr\u016Fmyslov\u00E9ho vlastnictv\u00ED" . . . "N\u011Bme\u010Dkov\u00E1, Irena" . "2010-12-27+01:00"^^ . "Technick\u00E9 \u0159e\u0161en\u00ED se t\u00FDk\u00E1 koncentrovan\u00E9 kultury pro v\u00FDrobu jogurtov\u00E9ho v\u00FDrobku se sn\u00ED\u017Een\u00FDm obsahem kyseliny D(-) ml\u00E9\u010Dn\u00E9, kter\u00FD je vhodn\u00FD zejm\u00E9na jako sou\u010D\u00E1st d\u011Btsk\u00E9 v\u00FD\u017Eivy, stravy senior\u016F, nebo pacient\u016F s onemocn\u011Bn\u00EDm tenk\u00E9ho st\u0159eva a ledvin. Koncentrovan\u00E1 kultura m\u016F\u017Ee b\u00FDt ve form\u011B tekut\u00E9, mra\u017Een\u00E9 nebo lyofilizovan\u00E9, p\u0159i\u010Dem\u017E je tvo\u0159ena dv\u011Bma odd\u011Blen\u00FDmi \u010D\u00E1stmi v optim\u00E1ln\u00EDm pom\u011Bru, kter\u00FD umo\u017E\u0148uje dva r\u016Fzn\u00E9 technologick\u00E9 postupy v\u00FDroby jogurtov\u00E9ho v\u00FDrobku. Jedna \u010D\u00E1st obsahuje bakterie Str. thermophilus, druh\u00E1 Lb. delbrueckii ssp. bulgaricus. Kultura m\u016F\u017Ee obsahovat nav\u00EDc dal\u0161\u00ED mikroorganismy, zejm\u00E9na probiotick\u00E9."@cs . .