"3"^^ . . "Influence of pH and storage temperature (4 and 10 \u00B0C) on cultural and contaminating micro-flora of acidophilic milks was tested. Various pH-values (about 4.2 and 3.8) were reached by means of various inoculum of lactobacillic culture (0.05 and 2 %). While density of lactobacilli remained above 1 x 106 cfu/g during 4 weeks storage, density of mesophilic lactic cocci and contaminating micro-organisms significantly decreased, and the more, so the lower the pH. Over-acidification manifested especially in samples stored at higher temperature or with higher inoculum of lactobacillic culture. Moreover, it was found out that significant growth of contaminating micro-organisms takes place during fermentation \u2013 in this experiment, from the density orderly 100 cfu/ml in pasteurized milk to the density 105 cfu/g in the final product after fermentation, which was furthermore confirmed in a model experiment."@en . "Influence of pH and temperature on microbiological quality of acidophilic milks"@en . . "RIV/26722861:_____/11:JMIKAC11!RIV12-MSM-26722861" . "2011" . "128" . . . "Martinkov\u00E1, S." . . "pH and storage temperature; contaminating microflora; acidophilic milk; prevention of microbiological defects"@en . "Vliv pH a teploty skladov\u00E1n\u00ED na mikrobiologickou kvalitu acidofiln\u00EDch ml\u00E9k" . "2"^^ . "Roubal, Petr" . "Vliv pH a teploty skladov\u00E1n\u00ED na mikrobiologickou kvalitu acidofiln\u00EDch ml\u00E9k"@cs . "1212-950X" . "Vliv pH a teploty skladov\u00E1n\u00ED na mikrobiologickou kvalitu acidofiln\u00EDch ml\u00E9k" . "Influence of pH and temperature on microbiological quality of acidophilic milks"@en . . . . . . . . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2011/128_s._xv-xviii.pdf" . . "Studov\u00E1n byl vliv pH a teploty skladov\u00E1n\u00ED (4 a 10 \u00B0C) na kulturn\u00ED a kontaminuj\u00EDc\u00ED mikrofl\u00F3ru acidofiln\u00EDch ml\u00E9k. R\u016Fzn\u00FDch hodnot pH (okolo 4,2 a 3,8) bylo dosa\u017Eeno r\u016Fznou o\u010Dkovac\u00ED d\u00E1vkou laktobacilov\u00E9 kultury (0,05 a 2 %). Zat\u00EDmco se denzita laktobacil\u016F b\u011Bhem 4 t\u00FDdn\u016F skladov\u00E1n\u00ED udr\u017Eela na hodnot\u011B vy\u0161\u0161\u00ED ne\u017E 1 x 106 KTJ/g, denzita mezofiln\u00EDch ml\u00E9\u010Dn\u00FDch kok\u016F a kontaminuj\u00EDc\u00EDch mikroorganism\u016F v\u00FDznamn\u011B poklesla, a to t\u00EDm v\u00EDce, \u010D\u00EDm ni\u017E\u0161\u00ED bylo pH. P\u0159ekys\u00E1v\u00E1n\u00ED se projevilo zejm\u00E9na ve vzorc\u00EDch skladovan\u00FDch p\u0159i vy\u0161\u0161\u00ED teplot\u011B anebo s vy\u0161\u0161\u00ED o\u010Dkovac\u00ED d\u00E1vkou laktobacilov\u00E9 kultury. D\u00E1le bylo zji\u0161t\u011Bno, \u017Ee v pr\u016Fb\u011Bhu fermentace doch\u00E1z\u00ED k v\u00FDznamn\u00E9mu pomno\u017Een\u00ED kontaminuj\u00EDc\u00EDch mikroorganism\u016F \u2013 v tomto pokuse z denzity \u0159\u00E1dov\u011B 100 KTJ/ml v pasterovan\u00E9m ml\u00E9ce na denzitu 105 KTJ/g ve v\u00FDrobku po fermentaci, co\u017E bylo je\u0161t\u011B potvrzeno modelov\u00FDm pokusem."@cs . "Z(MSM2672286101)" . "RIV/26722861:_____/11:JMIKAC11" . "Vliv pH a teploty skladov\u00E1n\u00ED na mikrobiologickou kvalitu acidofiln\u00EDch ml\u00E9k"@cs . "Ml\u00E9ka\u0159sk\u00E9 listy" . . "Studov\u00E1n byl vliv pH a teploty skladov\u00E1n\u00ED (4 a 10 \u00B0C) na kulturn\u00ED a kontaminuj\u00EDc\u00ED mikrofl\u00F3ru acidofiln\u00EDch ml\u00E9k. R\u016Fzn\u00FDch hodnot pH (okolo 4,2 a 3,8) bylo dosa\u017Eeno r\u016Fznou o\u010Dkovac\u00ED d\u00E1vkou laktobacilov\u00E9 kultury (0,05 a 2 %). Zat\u00EDmco se denzita laktobacil\u016F b\u011Bhem 4 t\u00FDdn\u016F skladov\u00E1n\u00ED udr\u017Eela na hodnot\u011B vy\u0161\u0161\u00ED ne\u017E 1 x 106 KTJ/g, denzita mezofiln\u00EDch ml\u00E9\u010Dn\u00FDch kok\u016F a kontaminuj\u00EDc\u00EDch mikroorganism\u016F v\u00FDznamn\u011B poklesla, a to t\u00EDm v\u00EDce, \u010D\u00EDm ni\u017E\u0161\u00ED bylo pH. P\u0159ekys\u00E1v\u00E1n\u00ED se projevilo zejm\u00E9na ve vzorc\u00EDch skladovan\u00FDch p\u0159i vy\u0161\u0161\u00ED teplot\u011B anebo s vy\u0161\u0161\u00ED o\u010Dkovac\u00ED d\u00E1vkou laktobacilov\u00E9 kultury. D\u00E1le bylo zji\u0161t\u011Bno, \u017Ee v pr\u016Fb\u011Bhu fermentace doch\u00E1z\u00ED k v\u00FDznamn\u00E9mu pomno\u017Een\u00ED kontaminuj\u00EDc\u00EDch mikroorganism\u016F \u2013 v tomto pokuse z denzity \u0159\u00E1dov\u011B 100 KTJ/ml v pasterovan\u00E9m ml\u00E9ce na denzitu 105 KTJ/g ve v\u00FDrobku po fermentaci, co\u017E bylo je\u0161t\u011B potvrzeno modelov\u00FDm pokusem." . . "[119585C12419]" . "4"^^ . "N\u011Bme\u010Dkov\u00E1, Irena" . . "CZ - \u010Cesk\u00E1 republika" . "239015" . . .