"205;210" . "lactococci,;actobacilli;Edam cheese;antimicrobial activity"@en . "Byly zhodnoceny zm\u011Bny v po\u010Dtech laktokok\u016F, mezofiln\u00EDch a termofiln\u00EDch laktobacil\u016F v pr\u016Fb\u011Bhu 20 t\u00FDdn\u016F zr\u00E1n\u00ED s\u00FDra Eidam p\u0159i teplot\u011B 12-14oC. Ze 137 kmen\u016F rodu Lactobacillus izolovan\u00FDch v pozd\u011Bj\u0161\u00EDch f\u00E1z\u00EDch zr\u00E1n\u00ED 61 vykazovalo ur\u010Ditou antibakteri\u00E1ln\u00ED aktivitu v\u016F\u010Di Lactobacillus helveticus CH1, 6 antifung\u00E1ln\u00ED aktivitu v\u016F\u010Di Fusarium proliferatum."@cs . "RIV/60461373:22330/04:00012760" . "Plockov\u00E1, Milada" . "[9632D5DA93F1]" . "6"^^ . . . . "Z(MSM 223300004)" . "Detekce a \u010D\u00E1ste\u010Dn\u00E1 charakteristika bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED vyskytuj\u00EDc\u00EDch se v s\u00FDrech eidamsk\u00E9ho typu."@cs . . "The changes in the count of viable lactococci, mesophilic and thermophilic lactobacilli during the ripening period of Edam cheese (20 weeks at 12-14oC) were evaluated. From 137 Lactobacillus sp. strains isolated from the later stages of ripening 61 of them showed a certain antibacterial activity against Lactobacillus helveticus CH1 and 6 of them antifungal activity against Fusarium proliferatum."@en . . . "Praha" . . . . "Praha" . "T\u016Fma, \u0160t\u011Bp\u00E1n" . "4"^^ . "2004-01-01+01:00"^^ . "Detekce a \u010D\u00E1ste\u010Dn\u00E1 charakteristika bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED vyskytuj\u00EDc\u00EDch se v s\u00FDrech eidamsk\u00E9ho typu."@cs . . . "Detection and partial characterization of lactic acid bacteria in eidam cheese."@en . "4"^^ . . "22330" . . "Detekce a \u010D\u00E1ste\u010Dn\u00E1 charakteristika bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED vyskytuj\u00EDc\u00EDch se v s\u00FDrech eidamsk\u00E9ho typu." . . "Giesov\u00E1, Mark\u00E9ta" . "Chumchalov\u00E1, Jana" . . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1" . . "Byly zhodnoceny zm\u011Bny v po\u010Dtech laktokok\u016F, mezofiln\u00EDch a termofiln\u00EDch laktobacil\u016F v pr\u016Fb\u011Bhu 20 t\u00FDdn\u016F zr\u00E1n\u00ED s\u00FDra Eidam p\u0159i teplot\u011B 12-14oC. Ze 137 kmen\u016F rodu Lactobacillus izolovan\u00FDch v pozd\u011Bj\u0161\u00EDch f\u00E1z\u00EDch zr\u00E1n\u00ED 61 vykazovalo ur\u010Ditou antibakteri\u00E1ln\u00ED aktivitu v\u016F\u010Di Lactobacillus helveticus CH1, 6 antifung\u00E1ln\u00ED aktivitu v\u016F\u010Di Fusarium proliferatum." . "Detection and partial characterization of lactic acid bacteria in eidam cheese."@en . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek semin\u00E1\u0159e %22Ml\u00E9ko a s\u00FDry 2004%22" . "Detekce a \u010D\u00E1ste\u010Dn\u00E1 charakteristika bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED vyskytuj\u00EDc\u00EDch se v s\u00FDrech eidamsk\u00E9ho typu." . . "559997" . . "RIV/60461373:22330/04:00012760!RIV/2005/MSM/223305/N" . . "978-80-86238-42" . .