. "The aim of the study was to evaluate selected strains of lactobacilli for their use together with the basic technological cultures in sheep and goat milk. In the study were included strains Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus. Aciidification, microscopic slides and other biochemical parametrs were observed in fermented milks. It was found that tested strains may be cultured together with basic technological LAB. Count of tested strains and basic technological LAB didn\u00B4t decrease below 1,0106 CFU/ml and are suitable for the manufacture of fermented products from goat or sheep milk."@en . "144" . . "[42162DB1F2EC]" . . . . "RIV/26722861:_____/14:#SA51" . "Possibilities of selected strains of lactobacilli in the technological processing of sheep\u00B4s and goat\u00B4s milk"@en . "RIV/26722861:_____/14:#SA51!RIV15-MZE-26722861" . "30859" . . "4"^^ . "Ml\u00E9ka\u0159sk\u00E9 listy - zpravodaj" . . . "25" . . "Mo\u017Enosti vyu\u017Eit\u00ED vybran\u00FDch kmen\u016F laktobacil\u016F v technologick\u00E9m zpracov\u00E1n\u00ED ov\u010D\u00EDho a koz\u00EDho ml\u00E9ka" . "2"^^ . . . "CZ - \u010Cesk\u00E1 republika" . . "Mo\u017Enosti vyu\u017Eit\u00ED vybran\u00FDch kmen\u016F laktobacil\u016F v technologick\u00E9m zpracov\u00E1n\u00ED ov\u010D\u00EDho a koz\u00EDho ml\u00E9ka"@cs . "Mo\u017Enosti vyu\u017Eit\u00ED vybran\u00FDch kmen\u016F laktobacil\u016F v technologick\u00E9m zpracov\u00E1n\u00ED ov\u010D\u00EDho a koz\u00EDho ml\u00E9ka" . . "1212-950X" . "I, P(QJ1210093)" . "2"^^ . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2014/144-iv-viii.pdf" . "Mo\u017Enosti vyu\u017Eit\u00ED vybran\u00FDch kmen\u016F laktobacil\u016F v technologick\u00E9m zpracov\u00E1n\u00ED ov\u010D\u00EDho a koz\u00EDho ml\u00E9ka"@cs . . . . . "Dragounov\u00E1, Hedvika" . "C\u00EDlem pr\u00E1ce bylo zhodnotit vybran\u00E9 kmeny laktobacil\u016F pro jejich spole\u010Dn\u00E9 vyu\u017Eit\u00ED se z\u00E1kladn\u00EDmi technologick\u00FDmi kulturami p\u0159i zpracov\u00E1n\u00ED ov\u010D\u00EDho a koz\u00EDho ml\u00E9ka. Do sledov\u00E1n\u00ED byly za\u0159azeny kmeny Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus. U zakysan\u00FDch ml\u00E9k byla sledov\u00E1na kysac\u00ED aktivita o\u010Dkovan\u00FDch mikroorganism\u016F a posouzen mikroskopick\u00FD obraz. D\u00E1le byly zji\u0161\u0165ov\u00E1ny biochemick\u00E9 hodnoty zakysan\u00FDch ml\u00E9k. Bylo zji\u0161t\u011Bno, \u017Ee bakterie testovan\u00FDch kmen\u016F mohou b\u00FDt kultivov\u00E1ny spole\u010Dn\u011B s technologick\u00FDmi z\u00E1kladn\u00EDmi kulturami ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Po\u010Dty bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED testovan\u00FDch kmen\u016F bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED a technologick\u00FDch ml\u00E9\u010Dn\u00FDch bakteri\u00ED neklesly pod mno\u017Estv\u00ED 1,0.106 KTJ/ml a jsou proto vhodn\u00E9 pro v\u00FDrobu fermentovan\u00FDch produkt\u016F z koz\u00EDho nebo ov\u010D\u00EDho ml\u00E9ka." . "\u0160alakov\u00E1, Alexandra" . . "Lactobacillus helveticus; Lactobacillus paracasei; Lactobacillus rhamnosus; goat\u00B4s milk; sheep\u00B4s milk"@en . . "C\u00EDlem pr\u00E1ce bylo zhodnotit vybran\u00E9 kmeny laktobacil\u016F pro jejich spole\u010Dn\u00E9 vyu\u017Eit\u00ED se z\u00E1kladn\u00EDmi technologick\u00FDmi kulturami p\u0159i zpracov\u00E1n\u00ED ov\u010D\u00EDho a koz\u00EDho ml\u00E9ka. Do sledov\u00E1n\u00ED byly za\u0159azeny kmeny Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus. U zakysan\u00FDch ml\u00E9k byla sledov\u00E1na kysac\u00ED aktivita o\u010Dkovan\u00FDch mikroorganism\u016F a posouzen mikroskopick\u00FD obraz. D\u00E1le byly zji\u0161\u0165ov\u00E1ny biochemick\u00E9 hodnoty zakysan\u00FDch ml\u00E9k. Bylo zji\u0161t\u011Bno, \u017Ee bakterie testovan\u00FDch kmen\u016F mohou b\u00FDt kultivov\u00E1ny spole\u010Dn\u011B s technologick\u00FDmi z\u00E1kladn\u00EDmi kulturami ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Po\u010Dty bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED testovan\u00FDch kmen\u016F bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED a technologick\u00FDch ml\u00E9\u010Dn\u00FDch bakteri\u00ED neklesly pod mno\u017Estv\u00ED 1,0.106 KTJ/ml a jsou proto vhodn\u00E9 pro v\u00FDrobu fermentovan\u00FDch produkt\u016F z koz\u00EDho nebo ov\u010D\u00EDho ml\u00E9ka."@cs . "Possibilities of selected strains of lactobacilli in the technological processing of sheep\u00B4s and goat\u00B4s milk"@en .