. . . "Abstract: Influence of mycotoxin zearalenon on growth of bacteria genus Streptococcus and Lactobacillus." . . "Jan\u016F, Libor" . . . "[F9C3F08CFE00]" . . . "The influnce of the zearalenon on the growth of yoghurt culture YC\u2013180\u2013YO\u2013Flex which contains the strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus. was observed. The different concentrations of zearalenone were prepared: 10 \u00B5g /l, 100 \u00B5g/l, 250 \u00B5g/l, 500 \u00B5g/l and 1000 \u00B5g/l and yoghurt sample were fermented at temperature 45\u00B0C for 5 hours. Final products werer analysed and samples cultivated on: Streptococcus Thermophilus Isolation Agar (HiMedia) at 36\u00B0C/24hours and Lactobacillus Bulgaricus Agar Base (HiMedia) at 36\u00B0C/48-72hours under anaerobic conditions. At growth curve comparisons of control sample (sample without zearalenone) with experimental the negative effect on yoghurt culture growth was investigatedalready at lowest zearalenone concentration." . "Abstract: Influence of mycotoxin zearalenon on growth of bacteria genus Streptococcus and Lactobacillus." . "Hanu\u0161, Oto" . "P(QF3025)" . . . "511213" . "The influnce of the zearalenon on the growth of yoghurt culture YC\u2013180\u2013YO\u2013Flex which contains the strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus. was observed. The different concentrations of zearalenone were prepared: 10 \u00B5g /l, 100 \u00B5g/l, 250 \u00B5g/l, 500 \u00B5g/l and 1000 \u00B5g/l and yoghurt sample were fermented at temperature 45\u00B0C for 5 hours. Final products werer analysed and samples cultivated on: Streptococcus Thermophilus Isolation Agar (HiMedia) at 36\u00B0C/24hours and Lactobacillus Bulgaricus Agar Base (HiMedia) at 36\u00B0C/48-72hours under anaerobic conditions. At growth curve comparisons of control sample (sample without zearalenone) with experimental the negative effect on yoghurt culture growth was investigatedalready at lowest zearalenone concentration."@en . "Abstract: Influence of mycotoxin zearalenon on growth of bacteria genus Streptococcus and Lactobacillus."@en . . "Abstrakt: Vliv mykotoxinu zearalenonu na r\u016Fst bakteri\u00ED rodu Streptococcus a Lactobacillus."@cs . "Abstract: Influence of mycotoxin zearalenon on growth of bacteria genus Streptococcus and Lactobacillus."@en . . "3"^^ . "zearalenone; joghurt culture; fermentation; Streptococcus thermophilus; Lactobacillus delbrueckii subsp. lactis; Lactobacillus delbrueckii subsp. bulgaricus"@en . "Abstrakt: Vliv mykotoxinu zearalenonu na r\u016Fst bakteri\u00ED rodu Streptococcus a Lactobacillus."@cs . . . "RIV/49608851:_____/05:8P005604" . . "3"^^ . . "RIV/49608851:_____/05:8P005604!RIV08-MZE-49608851" . . "Byl sledov\u00E1n vliv koncentrace mykotoxinu zearalenon na r\u016Fst jogurtov\u00E9 kultury YC-180-YO-Flex, kter\u00E1 obsahuje Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis a Lactobacillus delbrueckii subsp. bulgaricus. Byla p\u0159ipravena r\u016Fzn\u00E1 koncentrace zearalenonu: 10 \u00B5g /l, 100 \u00B5g/l, 250 \u00B5g/l, 500 \u00B5g/l a 1000 \u00B5g/l a vzorky jogurtu byly fermentov\u00E1ny p\u0159i teplot\u011B 45\u00B0C po dobu 5 hodin. Fin\u00E1ln\u00ED v\u00FDrobky byly analyzov\u00E1ny a vzorky kultivov\u00E1ny na: Streptococcus Thermophilus Isolation Agar (HiMedia) p\u0159i 36\u00B0C/24hod a Lactobacillus Bulgaricus Agar Base (HiMedia) p\u0159i 36\u00B0C/48-72hod za anaerobn\u00EDch podm\u00EDnek. P\u0159i srovn\u00E1n\u00ED r\u016Fstov\u00E9 k\u0159ivky kontroln\u00EDho vzorky (vzorek bez zearalenonu) byl zji\u0161t\u011Bn negativn\u00ED vliv na r\u016Fst jogurtov\u00E9 kultury ji\u017E u nejni\u017E\u0161\u00ED zearalenonov\u00E9 koncentrace."@cs . . . . "Vylet\u011Blov\u00E1, Marcela" .