"Z\u00E1kladn\u00ED charakteristika a bun\u011B\u010Dn\u00E1 lyze kmen\u016F Lactococcus lactis" . "Z\u00E1kladn\u00ED charakteristika a bun\u011B\u010Dn\u00E1 lyze kmen\u016F Lactococcus lactis"@cs . "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" . "C\u00EDlem t\u00E9to pr\u00E1ce bylo stanovit z\u00E1kladn\u00ED fenotypick\u00E9 vlastnosti a lytick\u00E9 schopnosti kmen\u016F laktokok\u016F (NIZO R5, NIZO B643, HMM 81 and AM2) v r\u016Fzn\u00FDch m\u00E9di\u00EDch. V\u0161echny kmeny byly na z\u00E1klad\u011B fenotypov\u00FDch vlastnost\u00ED ur\u010Deny jako Lactococcus lactis subsp. lactis (tolerance k pH (9.2, 9.6), NaCl (2; 4 a 6,5 % w/w), methylenov\u00E9 mod\u0159i (0.1 % w/w), hydrol\u00FDza argininu , fermentace citr\u00E1tu , produkce nisinu , MICnisinu), p\u0159esto\u017Ee kmen AM2 byl v mikrobiologick\u00FDch sb\u00EDrk\u00E1ch veden jako Lactococcus lactis subsp. cremoris. Lytick\u00E9 schopnosti laktokok\u016F byly m\u011B\u0159eny v citr\u00E1tov\u00E9m pufru p\u0159i teplot\u011B 13\u00B0C po dobu 12 dn\u00ED. Lactococcus lactis subsp. lactis NIZO B643 se choval jako st\u0159edn\u011B lytick\u00FD kmen (bun\u011B\u010Dn\u00E1 lyze 10 a\u017E 30 %) a ostatn\u00ED kmeny Lactococcus lactis (NIZO R5, HMM 81 a AM2) byly ur\u010Deny jako vysoce lytick\u00E9 (bun\u011B\u010Dn\u00E1 lyze vy\u0161\u0161\u00ED ne\u017E 30 %). P\u0159\u00EDtomnost termoindukovateln\u00E9ho prof\u00E1ga u kmene AM2 se nepoda\u0159ilo zv\u00FD\u0161en\u00EDm teploty prok\u00E1zat (v LM17 buj\u00F3nu p\u0159i teplot\u011B 30 a 39 \u00B0C po 8 h). Tak\u00E9 ostatn\u00ED kmeny Lactococcus lactis (NIZO R5" . "\u0160vir\u00E1kov\u00E1, Eva" . . "80-7080-620-6" . . "22330" . "3"^^ . . . "Praha" . . . "RIV/60461373:22330/07:00019088" . "Basic characterization and cell lysis of Lactococcus lactis"@en . . "[7BCDE0D78FC5]" . "Abrlov\u00E1, Magdal\u00E9na" . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . "Z\u00E1kladn\u00ED charakteristika a bun\u011B\u010Dn\u00E1 lyze kmen\u016F Lactococcus lactis" . "2"^^ . "Basic characterization and cell lysis of Lactococcus lactis"@en . "RIV/60461373:22330/07:00019088!RIV08-MSM-22330___" . . . . "Z(MSM6046137305)" . . "This work was aimed at basic phenotypical characterizations and lytic abilities of Lactococcus lactis strains (NIZO R5, NIZO B643, HMM 81 and AM2) in different media. All strains were specified as Lactococcus lactis subsp. lactis on the base of phenotypical characterizations (pH tolerance (9.2, 9.6), NaCl tolerance (2; 4 a 6,5 % w/w), methylen blue tolerance (0.1 % w/w), arginine hydrolysis, citrate fermentation, nisin production, MICnisin), although the AM2 strain was kept as Lactococcus lactis subsp. cremoris in world microbiological collections. Lytic abilities of lactococci were measured in citrate buffer at the temperature 13\u00B0C after 12 days. Lactococcus lactis subsp. lactis NIZO B643 was located as medium lytic strain (cell lysis was from 10 till 30 %) and Lactococcus lactis strains (NIZO R5, HMM 81 and AM2) were located as highly lytic strains (cell lysis were more than 30 %). No prophage was released in Lactococcus lactis AM2 during assignment of presence of thermo-inducible prophage in lact"@en . . . . "461696" . "270"^^ . "Plockov\u00E1, Milada" . "77-80" . "C\u00EDlem t\u00E9to pr\u00E1ce bylo stanovit z\u00E1kladn\u00ED fenotypick\u00E9 vlastnosti a lytick\u00E9 schopnosti kmen\u016F laktokok\u016F (NIZO R5, NIZO B643, HMM 81 and AM2) v r\u016Fzn\u00FDch m\u00E9di\u00EDch. V\u0161echny kmeny byly na z\u00E1klad\u011B fenotypov\u00FDch vlastnost\u00ED ur\u010Deny jako Lactococcus lactis subsp. lactis (tolerance k pH (9.2, 9.6), NaCl (2; 4 a 6,5 % w/w), methylenov\u00E9 mod\u0159i (0.1 % w/w), hydrol\u00FDza argininu , fermentace citr\u00E1tu , produkce nisinu , MICnisinu), p\u0159esto\u017Ee kmen AM2 byl v mikrobiologick\u00FDch sb\u00EDrk\u00E1ch veden jako Lactococcus lactis subsp. cremoris. Lytick\u00E9 schopnosti laktokok\u016F byly m\u011B\u0159eny v citr\u00E1tov\u00E9m pufru p\u0159i teplot\u011B 13\u00B0C po dobu 12 dn\u00ED. Lactococcus lactis subsp. lactis NIZO B643 se choval jako st\u0159edn\u011B lytick\u00FD kmen (bun\u011B\u010Dn\u00E1 lyze 10 a\u017E 30 %) a ostatn\u00ED kmeny Lactococcus lactis (NIZO R5, HMM 81 a AM2) byly ur\u010Deny jako vysoce lytick\u00E9 (bun\u011B\u010Dn\u00E1 lyze vy\u0161\u0161\u00ED ne\u017E 30 %). P\u0159\u00EDtomnost termoindukovateln\u00E9ho prof\u00E1ga u kmene AM2 se nepoda\u0159ilo zv\u00FD\u0161en\u00EDm teploty prok\u00E1zat (v LM17 buj\u00F3nu p\u0159i teplot\u011B 30 a 39 \u00B0C po 8 h). Tak\u00E9 ostatn\u00ED kmeny Lactococcus lactis (NIZO R5"@cs . . "Z\u00E1kladn\u00ED charakteristika a bun\u011B\u010Dn\u00E1 lyze kmen\u016F Lactococcus lactis"@cs . "cell lysis; Lactococcus lactis"@en .