. "Kunov\u00E1, Gabriela" . "Use of whey as a growth medium for nisin producing bacteria"@en . "RIV/26722861:_____/14:#KU02!RIV15-MZE-26722861" . . . "Vyu\u017Eit\u00ED syrov\u00E1tky jako r\u016Fstov\u00E9ho m\u00E9dia pro nisin produk\u010Dn\u00ED kmeny laktokok\u016F" . . . "Hyr\u0161lov\u00E1, Ivana" . "Vyu\u017Eit\u00ED syrov\u00E1tky jako r\u016Fstov\u00E9ho m\u00E9dia pro nisin produk\u010Dn\u00ED kmeny laktokok\u016F" . . . "Dr\u00E1b, Vladim\u00EDr" . "Ml\u00E9ka\u0159sk\u00E9 listy - Zpravodaj" . "nisin; lactococci; whey; nisin producing strains"@en . . . "Ra\u0161kov\u00E1, Z." . "Vyu\u017Eit\u00ED syrov\u00E1tky jako r\u016Fstov\u00E9ho m\u00E9dia pro nisin produk\u010Dn\u00ED kmeny laktokok\u016F"@cs . "1212-950X" . "Nisin je nejstar\u0161\u00EDm a nejv\u00EDce prostudovan\u00FDm bakteriocinem pat\u0159\u00EDc\u00EDm do skupiny lantibiotik. Vyr\u00E1b\u00ED se komer\u010Dn\u011B a je schv\u00E1len Sv\u011Btovou zdravotnickou organizac\u00ED (WHO), jako tzv. potravin\u00E1\u0159sk\u00E9 konzerva\u010Dn\u00ED aditivum. P\u0159edm\u011Btem studie bylo otestovat produkci nisinu u souboru p\u011Bti kmen\u016F laktokok\u016F (CCDM 414, 416, 418, 71 a 731) ze Sb\u00EDrky mikroorganism\u016F Laktoflora, u kter\u00FDch ji\u017E byla prok\u00E1z\u00E1na p\u0159\u00EDtomnost nisinov\u00E9ho operonu. Produkce nisinu byla testov\u00E1na agarovou difuzn\u00ED metodou, p\u0159i\u010Dem\u017E, sledov\u00E1na byla z\u00E1vislost na r\u016Fstov\u00E9m m\u00E9diu, pH, teplot\u011B a n\u011Bkter\u00FDch dal\u0161\u00EDch podm\u00EDnk\u00E1ch. Z r\u016Fstov\u00FDch m\u00E9di\u00ED se jevil jako nejvhodn\u011Bj\u0161\u00ED BHI bujon (resp. agar), kultiva\u010Dn\u00ED teplota 30 stup\u0148\u016F a podm\u00EDnky kultivace s provzdu\u0161\u0148ov\u00E1n\u00EDm. Z p\u011Bti testovan\u00FDch kmen\u016F druhu Lactococcus lactis subsp. lactis, pouze 2 kmeny aktivn\u011B produkovaly nisin, a to kmeny CCDM 71 a CCDM 731. U t\u011Bchto dvou kmen\u016F byl sledov\u00E1n jejich r\u016Fst v sladk\u00E9 a kysel\u00E9 syrov\u00E1tce. Sladk\u00E1 syrov\u00E1tka byla vyhodnocena jako velmi dobr\u00FD r\u016Fstov\u00FD substr\u00E1t pro oba testovan\u00E9 kmeny." . . . "CZ - \u010Cesk\u00E1 republika" . "55190" . . . "Klime\u0161ov\u00E1, Marcela" . . "[5C06E4E255D9]" . "RIV/26722861:_____/14:#KU02" . . "P(QJ1310254)" . "Nisin je nejstar\u0161\u00EDm a nejv\u00EDce prostudovan\u00FDm bakteriocinem pat\u0159\u00EDc\u00EDm do skupiny lantibiotik. Vyr\u00E1b\u00ED se komer\u010Dn\u011B a je schv\u00E1len Sv\u011Btovou zdravotnickou organizac\u00ED (WHO), jako tzv. potravin\u00E1\u0159sk\u00E9 konzerva\u010Dn\u00ED aditivum. P\u0159edm\u011Btem studie bylo otestovat produkci nisinu u souboru p\u011Bti kmen\u016F laktokok\u016F (CCDM 414, 416, 418, 71 a 731) ze Sb\u00EDrky mikroorganism\u016F Laktoflora, u kter\u00FDch ji\u017E byla prok\u00E1z\u00E1na p\u0159\u00EDtomnost nisinov\u00E9ho operonu. Produkce nisinu byla testov\u00E1na agarovou difuzn\u00ED metodou, p\u0159i\u010Dem\u017E, sledov\u00E1na byla z\u00E1vislost na r\u016Fstov\u00E9m m\u00E9diu, pH, teplot\u011B a n\u011Bkter\u00FDch dal\u0161\u00EDch podm\u00EDnk\u00E1ch. Z r\u016Fstov\u00FDch m\u00E9di\u00ED se jevil jako nejvhodn\u011Bj\u0161\u00ED BHI bujon (resp. agar), kultiva\u010Dn\u00ED teplota 30 stup\u0148\u016F a podm\u00EDnky kultivace s provzdu\u0161\u0148ov\u00E1n\u00EDm. Z p\u011Bti testovan\u00FDch kmen\u016F druhu Lactococcus lactis subsp. lactis, pouze 2 kmeny aktivn\u011B produkovaly nisin, a to kmeny CCDM 71 a CCDM 731. U t\u011Bchto dvou kmen\u016F byl sledov\u00E1n jejich r\u016Fst v sladk\u00E9 a kysel\u00E9 syrov\u00E1tce. Sladk\u00E1 syrov\u00E1tka byla vyhodnocena jako velmi dobr\u00FD r\u016Fstov\u00FD substr\u00E1t pro oba testovan\u00E9 kmeny."@cs . "7"^^ . "4"^^ . . . "5"^^ . "Use of whey as a growth medium for nisin producing bacteria"@en . . "Nisin is one of the most-studied bacteriocins belonging to the group of lantibiotics. It is produced commercially and is approved by the World Health Organisation (WHO) as a food preservative. The aim of this study was to test the nisin production in a group of five strains of lactococci (CCDM 414, 416, 418, 71 and 731) from the Collection of Dairy Microorganisms Laktoflora. In these strains, the presence of nisin operon, using PCR methods, has been demonstrated previously. The agar difussion method was used for for nisin production testing, wherein, different cultivation conditions (temperature, pH, growth media, etc.) were tested. The best cultivation conditions were evaluated as follows: BHI broth as a growth medium, temperature of 30 Celsius degree and culture conditions with aeration. Only two strains of Lactococcus lactis subsp. lactis (CCDM 71 and CCDM 731) were able to actively produce nisin. In these strains, the growth in both sweet and sour whey was tested. Sweet whey was evaluated as very good growth substrate for both strains tested."@en . "25" . . . "Vyu\u017Eit\u00ED syrov\u00E1tky jako r\u016Fstov\u00E9ho m\u00E9dia pro nisin produk\u010Dn\u00ED kmeny laktokok\u016F"@cs . "146" . "\u0160alakov\u00E1, Alexandra" . "Sedla\u0159\u00EDk, V." .