. "2012" . . "3"^^ . "[DC2FCA208F0B]" . "Ov\u011B\u0159en\u00ED \u00FA\u010Dinnosti antilisteri\u00E1ln\u00EDch p\u0159\u00EDpravk\u016F p\u0159i technologick\u00E9m postupu v\u00FDroby s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem" . "RIV/26722861:_____/12:SYRMAZ12" . "RIV/26722861:_____/12:SYRMAZ12!RIV13-MSM-26722861" . "Z(MSM2672286101)" . "Ml\u00E9ka\u0159sk\u00E9 listy" . "157448" . . "Effect of bacteriocins produce of pediococci and enterococci by rippening cheeses be ripen under smear was studing in this work. Cheeses were contaminated by Listeria before start of ripening or before aplication smear culture.Tested preparations were aplicating in diferent stages of ripen. Concentration of Listeria was monitored after aplication preparations. The best result was achieved for cheeses fully ripened contaminated after aplication smear culture and spread by culture of Enterococcus. Limit of infectivity 102 CFU/g for at-risk groups of consumers was also exceeded in these cheeses.The concentration of Listeria was higher in the others cases. Effect of bacteriocins was confirmed in results. Importance of sanitation and rules HACCP in manufacturing were highlighted in condition ripening cheese under smear."@en . . "Ov\u011B\u0159en\u00ED \u00FA\u010Dinnosti antilisteri\u00E1ln\u00EDch p\u0159\u00EDpravk\u016F p\u0159i technologick\u00E9m postupu v\u00FDroby s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem"@cs . . "Kvasni\u010Dkov\u00E1, Eva" . "130" . "Ov\u011B\u0159en\u00ED \u00FA\u010Dinnosti antilisteri\u00E1ln\u00EDch p\u0159\u00EDpravk\u016F p\u0159i technologick\u00E9m postupu v\u00FDroby s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem" . "1"^^ . . . . "C\u00EDlem pr\u00E1ce bylo ov\u011B\u0159en\u00ED \u00FA\u010Dinnosti bakteriocin\u016F produkovan\u00FDch pediokoky a enterokoky p\u0159i zr\u00E1n\u00ED s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem. S\u00FDry byly kontaminov\u00E1ny listeriemi p\u0159ed za\u010D\u00E1tkem zr\u00E1n\u00ED nebo p\u0159ed aplikaci mazov\u00E9 kultury. Testovan\u00E9 p\u0159\u00EDpravky byly aplikov\u00E1ny v r\u016Fzn\u00FDch f\u00E1z\u00EDch zr\u00E1n\u00ED a pot\u00E9 sledov\u00E1na koncentrace listeri\u00ED. Nejlep\u0161\u00ED v\u00FDsledek byl dosa\u017Een po \u00FApln\u00E9m dozr\u00E1n\u00ED u s\u00FDr\u016F kontaminovan\u00FDch p\u0159ed aplikaci mazov\u00E9 kultury a o\u0161et\u0159en\u00FDch enterokokovou kulturou. Ale i u t\u011Bchto s\u00FDr\u016F byla p\u0159ekro\u010Dena hranice infek\u010Dnosti 102 KTJ/g pro rizikov\u00E9 skupiny konzument\u016F. V ostatn\u00EDch p\u0159\u00EDpadech byla koncentrace listeri\u00ED je\u0161t\u011B vy\u0161\u0161\u00ED. V\u00FDsledky potvrdily \u00FA\u010Dinnost bakteriocin\u016F, ale v podm\u00EDnk\u00E1ch zr\u00E1n\u00ED s\u00FDr\u016F pod mazem z\u00E1rove\u0148 zd\u016Fraznily v\u00FDznam sanitace a z\u00E1sad HCCP ve v\u00FDrob\u011B."@cs . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2012/130_i-iii.pdf" . "Ov\u011B\u0159en\u00ED \u00FA\u010Dinnosti antilisteri\u00E1ln\u00EDch p\u0159\u00EDpravk\u016F p\u0159i technologick\u00E9m postupu v\u00FDroby s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem"@cs . "3"^^ . "Pecha\u010Dov\u00E1, M." . . "Listeria; bacteriocins; cheeses be ripen under smear; rippening of cheeses; pediococci; enterococci"@en . . . "Verification of activity antilisterial agents in technological production of smear surface ripening cheese"@en . . . . . . "1212-950X" . "CZ - \u010Cesk\u00E1 republika" . . . "Verification of activity antilisterial agents in technological production of smear surface ripening cheese"@en . . "C\u00EDlem pr\u00E1ce bylo ov\u011B\u0159en\u00ED \u00FA\u010Dinnosti bakteriocin\u016F produkovan\u00FDch pediokoky a enterokoky p\u0159i zr\u00E1n\u00ED s\u00FDr\u016F zraj\u00EDc\u00EDch pod mazem. S\u00FDry byly kontaminov\u00E1ny listeriemi p\u0159ed za\u010D\u00E1tkem zr\u00E1n\u00ED nebo p\u0159ed aplikaci mazov\u00E9 kultury. Testovan\u00E9 p\u0159\u00EDpravky byly aplikov\u00E1ny v r\u016Fzn\u00FDch f\u00E1z\u00EDch zr\u00E1n\u00ED a pot\u00E9 sledov\u00E1na koncentrace listeri\u00ED. Nejlep\u0161\u00ED v\u00FDsledek byl dosa\u017Een po \u00FApln\u00E9m dozr\u00E1n\u00ED u s\u00FDr\u016F kontaminovan\u00FDch p\u0159ed aplikaci mazov\u00E9 kultury a o\u0161et\u0159en\u00FDch enterokokovou kulturou. Ale i u t\u011Bchto s\u00FDr\u016F byla p\u0159ekro\u010Dena hranice infek\u010Dnosti 102 KTJ/g pro rizikov\u00E9 skupiny konzument\u016F. V ostatn\u00EDch p\u0159\u00EDpadech byla koncentrace listeri\u00ED je\u0161t\u011B vy\u0161\u0161\u00ED. V\u00FDsledky potvrdily \u00FA\u010Dinnost bakteriocin\u016F, ale v podm\u00EDnk\u00E1ch zr\u00E1n\u00ED s\u00FDr\u016F pod mazem z\u00E1rove\u0148 zd\u016Fraznily v\u00FDznam sanitace a z\u00E1sad HCCP ve v\u00FDrob\u011B." . "Havl\u00EDkov\u00E1, \u0160." .