"229-233" . "V posledn\u00EDch letech doch\u00E1z\u00ED na sv\u011Btov\u00FDch trz\u00EDch k z\u00E1jmu o nov\u00E9 typy v\u00FDrobk\u016F s bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Jedn\u00E1 se p\u0159edev\u0161\u00EDm o analogy ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F p\u0159ipraven\u00E9 na b\u00E1zi lu\u0161t\u011Bnin, zejm\u00E9na pak s\u00F3ji, kter\u00E9 v minorit\u011B dopl\u0148uj\u00ED trh s ml\u00E9\u010Dn\u00FDmi fermentovan\u00FDmi v\u00FDrobky. V t\u00E9to pr\u00E1ci bylo hodnoceno osm zahrani\u010Dn\u00EDch fermentovan\u00FDch s\u00F3jov\u00FDch v\u00FDrobk\u016F s r\u016Fzn\u00FDm slo\u017Een\u00EDm m\u00E9dia a ochucuj\u00EDc\u00ED slo\u017Ekou od spole\u010Dnosti BIOPURE a ALPRO EU s dv\u011Bma obchodn\u00EDmi zna\u010Dkami ALPRO a PROVAMEL. Kvalita jednotliv\u00FDch v\u00FDrobk\u016F byla posuzov\u00E1na z hlediska po\u010Dt\u016F Lactobacillus debrueckii subsp. bulgaricus a Streptococcus thermophilus, titra\u010Dn\u00ED a aktivn\u00ED kyselost\u00ED na konci data spot\u0159eby. U v\u00FDrobk\u016F zna\u010Dky PROVAMEL a ALPRO, kter\u00E9 byly v\u00FDrobcem specifikov\u00E1ny jako analogy jogurtu povahy desertu, byly po\u010Dty laktobacil\u016F ni\u017E\u0161\u00ED ne\u017E 104 JTK*g-1 a po\u010Dty streptokok\u016F dosahovaly \u0159\u00E1du 107 JTK*g-1. U produkt\u016F firmy BIOPURE, kter\u00E9 jsou na obalu ozna\u010Deny jako fermentovan\u00E9 v\u00FDrobky s jogurtovou kulturou, se pohybovaly po\u010Dty streptokok\u016F i laktobacil\u016F v \u0159\u00E1du 108" . "The quality of eight fermented soy products was tested from the point of view of total counts of Lactobacillus debrueckii subsp. bulgaricus and Streptococcus thermophilus, titratable acidity and active acidity."@en . "RIV/60461373:22330/06:00017950!RIV07-MSM-22330___" . "Bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v s\u00F3jov\u00FDch fermentovan\u00FDch v\u00FDrobc\u00EDch." . . "V posledn\u00EDch letech doch\u00E1z\u00ED na sv\u011Btov\u00FDch trz\u00EDch k z\u00E1jmu o nov\u00E9 typy v\u00FDrobk\u016F s bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Jedn\u00E1 se p\u0159edev\u0161\u00EDm o analogy ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F p\u0159ipraven\u00E9 na b\u00E1zi lu\u0161t\u011Bnin, zejm\u00E9na pak s\u00F3ji, kter\u00E9 v minorit\u011B dopl\u0148uj\u00ED trh s ml\u00E9\u010Dn\u00FDmi fermentovan\u00FDmi v\u00FDrobky. V t\u00E9to pr\u00E1ci bylo hodnoceno osm zahrani\u010Dn\u00EDch fermentovan\u00FDch s\u00F3jov\u00FDch v\u00FDrobk\u016F s r\u016Fzn\u00FDm slo\u017Een\u00EDm m\u00E9dia a ochucuj\u00EDc\u00ED slo\u017Ekou od spole\u010Dnosti BIOPURE a ALPRO EU s dv\u011Bma obchodn\u00EDmi zna\u010Dkami ALPRO a PROVAMEL. Kvalita jednotliv\u00FDch v\u00FDrobk\u016F byla posuzov\u00E1na z hlediska po\u010Dt\u016F Lactobacillus debrueckii subsp. bulgaricus a Streptococcus thermophilus, titra\u010Dn\u00ED a aktivn\u00ED kyselost\u00ED na konci data spot\u0159eby. U v\u00FDrobk\u016F zna\u010Dky PROVAMEL a ALPRO, kter\u00E9 byly v\u00FDrobcem specifikov\u00E1ny jako analogy jogurtu povahy desertu, byly po\u010Dty laktobacil\u016F ni\u017E\u0161\u00ED ne\u017E 104 JTK*g-1 a po\u010Dty streptokok\u016F dosahovaly \u0159\u00E1du 107 JTK*g-1. U produkt\u016F firmy BIOPURE, kter\u00E9 jsou na obalu ozna\u010Deny jako fermentovan\u00E9 v\u00FDrobky s jogurtovou kulturou, se pohybovaly po\u010Dty streptokok\u016F i laktobacil\u016F v \u0159\u00E1du 108"@cs . "2006-01-26+01:00"^^ . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze; \u010Cesk\u00E1 spole\u010Dnost chemick\u00E1; \u010Ceskomoravsk\u00FD svaz ml\u00E9k\u00E1rensk\u00FD" . . "5"^^ . . "3"^^ . . . "Bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v s\u00F3jov\u00FDch fermentovan\u00FDch v\u00FDrobc\u00EDch."@cs . . . "2"^^ . . "Bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v s\u00F3jov\u00FDch fermentovan\u00FDch v\u00FDrobc\u00EDch." . . . . "Lactic acid bacteria in fermented soy products"@en . "Fermented soy products; yoghurt culture; titratable acidity"@en . . "22330" . "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" . "Chumchalov\u00E1, Jana" . "Lactic acid bacteria in fermented soy products"@en . . "[D336D81AD052]" . . "Z(MSM6046137305)" . "RIV/60461373:22330/06:00017950" . "Dvo\u0159\u00E1kov\u00E1, Eva" . . . "Bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v s\u00F3jov\u00FDch fermentovan\u00FDch v\u00FDrobc\u00EDch."@cs . . "Praha" . "Dvo\u0159\u00E1k, Milan" . "Praha" . "466544" . "80-7080-620-6" .