"[6EFA2AA02DA2]" . "Mo\u0161nov\u00E1, Romana" . . . "CZ - \u010Cesk\u00E1 republika" . . . "Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks"@en . "Czech Journal of Food Sciences" . "RIV/26722861:_____/14:#NE32" . "Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks" . "Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks"@en . . "21372" . . . "8"^^ . . "5" . "http://www.agriculturejournals.cz/publicFiles/133167.pdf" . "Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks" . . "Drbohlav, Jan" . "RIV/26722861:_____/14:#NE32!RIV15-MZE-26722861" . "Lisov\u00E1, Ivana" . "32" . . . . "Pe\u0161ek, Erik" . . "6"^^ . . "N\u011Bme\u010Dkov\u00E1, Irena" . . . "6"^^ . "lactic acid bacteria; ABT fermented milk; L(+)-lactic acid; D(-)-lactic acid"@en . . "Chramostov\u00E1, Jana" . "The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37\u00B0C and 17 +- 0.5 h, respectively."@en . "P(QI101B090)" . . "1212-1800" . . . . "The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37\u00B0C and 17 +- 0.5 h, respectively." .