"Ml\u00E9ka p\u0159e\u017Ev\u00FDkavc\u016F fermentovan\u00E1 bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED" . "CZ - \u010Cesk\u00E1 republika" . "1"^^ . . . . . "2011" . "Ml\u00E9ka p\u0159e\u017Ev\u00FDkavc\u016F fermentovan\u00E1 bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED" . . "2" . "Dragounov\u00E1, Hedvika" . . "Lactic acid bacteria are essential in the manufacture of fermented dairy products. Due to their activities, they cause changes in the viscosity, texture and taste of fermented products. Fermented milk products are important for their dietetic \u2013 healing properties. Lactic acid bacteria are producing lactic acid trough which they affect the ratio between the gut microflora and thereby preventing the development of undesirable microflora. Beside the products from cow's milk increased interest in fermented products from sheep's or goat's milk it is possible to see. The aim of this work was the selection of lactic acid bacteria strains, which would qualify for the fermentation of goats and sheep milk in terms of technology for the farm processores. Of importace is also the knowledge about acidity which the fermented products from goat and sheep milk after the fermentation process with different bacterial strains (yoghurt and cream cultures, probiotic cultures) may reach. We also observed if various fermented milk products achieve the desired number of different bacterial strains according to the legislation.The counts of selected culture strains meet the required microbial counts in goat and sheep fermend milk."@en . . . "212746" . . "Ml\u00E9ka p\u0159e\u017Ev\u00FDkavc\u016F fermentovan\u00E1 bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED"@cs . "0027-8068" . . . "RIV/26722861:_____/11:JPREZV11" . "3"^^ . "Milks of ruminants fermented by lactic acid bacteria"@en . "Z(MSM2672286101)" . "Ve v\u00FDrob\u011B fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch produkt\u016F jsou nepostradateln\u00E9 bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Jejich \u010Dinnost\u00ED se m\u011Bn\u00ED viskozita, struktura a chu\u0165 zakysan\u00E9ho v\u00FDrobku. Zakysan\u00E9 ml\u00E9\u010Dn\u00E9 v\u00FDrobky maj\u00ED pro lidsk\u00FD organismus v\u00FDznam dieteticko l\u00E9\u010Debn\u00FD, nebo\u0165 p\u0159edev\u0161\u00EDm tvorbou kyseliny ml\u00E9\u010Dn\u00E9 ovliv\u0148uj\u00ED vz\u00E1jemn\u00FD pom\u011Br bakteri\u00ED v mikrofl\u00F3\u0159e st\u0159eva, a t\u00EDm zabra\u0148uj\u00ED rozvoji ne\u017E\u00E1douc\u00ED mikrofl\u00F3ry zejm\u00E9na peptonizuj\u00EDc\u00ED. S oblibou konzumace jogurt\u016F, ml\u00E9\u010Dn\u00FDch kysan\u00FDch n\u00E1poj\u016F vyroben\u00FDch z kravsk\u00E9ho ml\u00E9ka p\u0159ib\u00FDv\u00E1 tak\u00E9 z\u00E1jem o tyto produkty z ml\u00E9ka koz\u00EDho nebo ov\u010D\u00EDho. C\u00EDlem na\u0161\u00ED pr\u00E1ce byl v\u00FDb\u011Br kmen\u016F bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, kter\u00E9 by vyhovovaly pro fermentaci ml\u00E9ka ov\u010D\u00EDho a koz\u00EDho z hlediska technologick\u00E9ho pro faremn\u00ED zpracovatele. Aby tak\u00E9 malozpracovatel\u00E9 ml\u00E9ka m\u011Bli p\u0159ehled, jak\u00E9 kyselosti m\u016F\u017Ee fermentovan\u00FD v\u00FDrobek dosahovat v r\u016Fzn\u00FDch druz\u00EDch ml\u00E9k zakysan\u00FDch smetanovou, jogurtovou a probiotickou kulturou. Z\u00E1rove\u0148 jsme sledovali, zda jednotliv\u00E1 fermentovan\u00E1 ml\u00E9ka obsahuj\u00ED po\u017Eadovan\u00FD po\u010Det bakteri\u00ED jednotliv\u00FDch kmen\u016F kultur dan\u00FD legislativou. Kmeny vybran\u00FDch kultur ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED po\u017Eadovan\u00E9 parametry po\u010Dtu mikroorganism\u016F spl\u0148uj\u00ED jak v koz\u00EDm tak i ov\u010D\u00EDm fermentovan\u00E9m ml\u00E9ce." . "[2AAE3B828C1C]" . . . . . "RIV/26722861:_____/11:JPREZV11!RIV12-MSM-26722861" . . "Milks of ruminants fermented by lactic acid bacteria"@en . "sheep milk; goat milk; lactic acid bakteria; acidity of milk"@en . "Ve v\u00FDrob\u011B fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch produkt\u016F jsou nepostradateln\u00E9 bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Jejich \u010Dinnost\u00ED se m\u011Bn\u00ED viskozita, struktura a chu\u0165 zakysan\u00E9ho v\u00FDrobku. Zakysan\u00E9 ml\u00E9\u010Dn\u00E9 v\u00FDrobky maj\u00ED pro lidsk\u00FD organismus v\u00FDznam dieteticko l\u00E9\u010Debn\u00FD, nebo\u0165 p\u0159edev\u0161\u00EDm tvorbou kyseliny ml\u00E9\u010Dn\u00E9 ovliv\u0148uj\u00ED vz\u00E1jemn\u00FD pom\u011Br bakteri\u00ED v mikrofl\u00F3\u0159e st\u0159eva, a t\u00EDm zabra\u0148uj\u00ED rozvoji ne\u017E\u00E1douc\u00ED mikrofl\u00F3ry zejm\u00E9na peptonizuj\u00EDc\u00ED. S oblibou konzumace jogurt\u016F, ml\u00E9\u010Dn\u00FDch kysan\u00FDch n\u00E1poj\u016F vyroben\u00FDch z kravsk\u00E9ho ml\u00E9ka p\u0159ib\u00FDv\u00E1 tak\u00E9 z\u00E1jem o tyto produkty z ml\u00E9ka koz\u00EDho nebo ov\u010D\u00EDho. C\u00EDlem na\u0161\u00ED pr\u00E1ce byl v\u00FDb\u011Br kmen\u016F bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, kter\u00E9 by vyhovovaly pro fermentaci ml\u00E9ka ov\u010D\u00EDho a koz\u00EDho z hlediska technologick\u00E9ho pro faremn\u00ED zpracovatele. Aby tak\u00E9 malozpracovatel\u00E9 ml\u00E9ka m\u011Bli p\u0159ehled, jak\u00E9 kyselosti m\u016F\u017Ee fermentovan\u00FD v\u00FDrobek dosahovat v r\u016Fzn\u00FDch druz\u00EDch ml\u00E9k zakysan\u00FDch smetanovou, jogurtovou a probiotickou kulturou. Z\u00E1rove\u0148 jsme sledovali, zda jednotliv\u00E1 fermentovan\u00E1 ml\u00E9ka obsahuj\u00ED po\u017Eadovan\u00FD po\u010Det bakteri\u00ED jednotliv\u00FDch kmen\u016F kultur dan\u00FD legislativou. Kmeny vybran\u00FDch kultur ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED po\u017Eadovan\u00E9 parametry po\u010Dtu mikroorganism\u016F spl\u0148uj\u00ED jak v koz\u00EDm tak i ov\u010D\u00EDm fermentovan\u00E9m ml\u00E9ce."@cs . "N\u00E1\u0161 chov" . "1"^^ . . "Ml\u00E9ka p\u0159e\u017Ev\u00FDkavc\u016F fermentovan\u00E1 bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED"@cs .