"Exopolysacharidy (EPS) bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (LAB - lactic acid bacteria) jsou hlavn\u00ED p\u0159\u00ED\u010Dinou t\u00E1hlovitosti zakysan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F. Jejich vyu\u017Eit\u00ED m\u016F\u017Ee \u0159e\u0161it takov\u00E9 probl\u00E9my jako je n\u00EDzk\u00E1 viskozita nebo nadm\u011Brn\u00E1 synereze produktu. Tato p\u0159edn\u00E1\u0161ka je zam\u011B\u0159ena na jejich \u0161ir\u0161\u00ED vyu\u017Eit\u00ED. Krom\u011B fermentovan\u00FDch v\u00FDrobk\u016F typu jogurtu nach\u00E1zej\u00ED dnes toti\u017E mnohem \u0161ir\u0161\u00ED potenci\u00E1ln\u00ED uplatn\u011Bn\u00ED (nap\u0159. p\u0159i v\u00FDrob\u011B s\u00FDr\u016F). Na p\u0159\u00EDkladech laboratorn\u00EDch m\u011B\u0159en\u00ED budou prezentov\u00E1ny jejich vlastnosti, tj. jak jejich p\u0159\u00EDtomnost ovliv\u0148uje chov\u00E1n\u00ED ml\u00E9\u010Dn\u00E9 sra\u017Eeniny (posuzov\u00E1no reologicky, vizu\u00E1ln\u011B). Na z\u00E1v\u011Br pak je diskutov\u00E1na problematika spojen\u00E1 s jejich vyu\u017Eit\u00EDm coby mo\u017En\u00E9ho stabiliz\u00E1toru (po izolaci z \u017Eivn\u00E9ho media)." . "[D3580BD9069E]" . "22330" . . . "64-69" . "Exopolysacharidy bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED."@cs . . "Exopolysacharidy bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED." . . . . "K\u00E1nsk\u00FD, Ji\u0159\u00ED" . "Praha" . "EXOPOLYSACCHARIDES OF LACTIC ACID BACTERIA"@en . "Praha" . . . "Celost\u00E1tn\u00ED p\u0159ehl\u00EDdky s\u00FDr\u016F - V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk semin\u00E1\u0159e Ml\u00E9ko a s\u00FDry" . . . "475014" . "Z(MSM6046137305)" . . "EXOPOLYSACCHARIDES OF LACTIC ACID BACTERIA"@en . "exopolysaccharides; yoghurt; rheology"@en . "RIV/60461373:22330/06:00017948" . "80-7080-620-6" . "RIV/60461373:22330/06:00017948!RIV07-MSM-22330___" . . . "\u0160t\u011Btina, Ji\u0159\u00ED" . . "Exopolysacharidy bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED."@cs . "2"^^ . "2006-01-26+01:00"^^ . "In this lecture are concluded informations about formation and properties of lactic acid bacteria (LAB) exopolysaccharides (EPS) and their significance in fermented milk products. EPS are very heterogenous. They can exist both in the form of homo- or hetero- polysaccharides, they can be loose or capsular and their structure can vary a lot. They serve as a protection against dessication, phagocytosis, antibiotics, they can help to colonize ecosystems, mentioned is also their anticancerogenic influence. Their are main cause of ropiness of fermented milk products which is affected mainly by their molecular weight and structure. Their use can solve problems as a low viscosity or an excessive whey syneresis of a product. Except of fermented yogurt-type products they can be utilized elsewhere, e.g. for low-fat cheese production. The influence of EPS will be shown on different illustrative cases of our measurements. For fermentations were used different yogurt cultures (MY 092, J2) or isolates of bacte"@en . "6"^^ . "Exopolysacharidy (EPS) bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (LAB - lactic acid bacteria) jsou hlavn\u00ED p\u0159\u00ED\u010Dinou t\u00E1hlovitosti zakysan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F. Jejich vyu\u017Eit\u00ED m\u016F\u017Ee \u0159e\u0161it takov\u00E9 probl\u00E9my jako je n\u00EDzk\u00E1 viskozita nebo nadm\u011Brn\u00E1 synereze produktu. Tato p\u0159edn\u00E1\u0161ka je zam\u011B\u0159ena na jejich \u0161ir\u0161\u00ED vyu\u017Eit\u00ED. Krom\u011B fermentovan\u00FDch v\u00FDrobk\u016F typu jogurtu nach\u00E1zej\u00ED dnes toti\u017E mnohem \u0161ir\u0161\u00ED potenci\u00E1ln\u00ED uplatn\u011Bn\u00ED (nap\u0159. p\u0159i v\u00FDrob\u011B s\u00FDr\u016F). Na p\u0159\u00EDkladech laboratorn\u00EDch m\u011B\u0159en\u00ED budou prezentov\u00E1ny jejich vlastnosti, tj. jak jejich p\u0159\u00EDtomnost ovliv\u0148uje chov\u00E1n\u00ED ml\u00E9\u010Dn\u00E9 sra\u017Eeniny (posuzov\u00E1no reologicky, vizu\u00E1ln\u011B). Na z\u00E1v\u011Br pak je diskutov\u00E1na problematika spojen\u00E1 s jejich vyu\u017Eit\u00EDm coby mo\u017En\u00E9ho stabiliz\u00E1toru (po izolaci z \u017Eivn\u00E9ho media)."@cs . . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1" . "Exopolysacharidy bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED." . . "2"^^ . .