. "Dvo\u0159\u00E1kov\u00E1, Eva" . . . "The work is focused on the research of eight fermented soy products (alternative to dairy yoghurt) with different base mixes, flavouring and aroma additives, produced by two companies - MONA Naturprodukte (trademark BIOPURE) and ALPRO EU (trademarks ALPRO and PROVAMEL). All products were certificated bio-products and received in trade fair BioFach 2006. The quality of these bio-products was evaluated by total counts of yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), and both values of titratable acidity and active acidity at the end of the expiration date. Some of the branch products of ALPRO and PROVAMEL, labelled as dairy free alternatives to yoghurts and desserts, reached less than 104 CFU.g-1 viable cells of lactobacilli and 107 CFU.g-1 viable cells of streptococci. The highest total counts of yoghurt culture in the tested fermented soy products were detected in BIOPURE products (higher than 108 CFU.g-1 viable cells of yoghurt culture)."@en . "450297" . "Quality Monitoring of Fermented Soy Products Originally from Organic Farming"@en . "RIV/60461373:22330/07:00019219" . . "Dvo\u0159\u00E1k, Milan" . "191-194" . . "22330" . . "Chumchalov\u00E1, Jana" . "Ekologick\u00E9 zem\u011Bd\u011Blstv\u00ED 2007, 6. 7.2/2007, \u010Cesk\u00E1 zem\u011Bd\u011Blsk\u00E1 univerzita, Praha" . . "RIV/60461373:22330/07:00019219!RIV08-MSM-22330___" . "SLEDOV\u00C1N\u00CD KVALITY FERMENTOVAN\u00DDCH S\u00D3JOV\u00DDCH V\u00DDROBK\u016E P\u016EVODEM Z EKOLOGICK\u00C9HO ZEM\u011AD\u011ALSTV\u00CD"@cs . . . "Praha" . "\u010Cesk\u00E1 zem\u011Bd\u011Blsk\u00E1 univerzita v Praze" . "SLEDOV\u00C1N\u00CD KVALITY FERMENTOVAN\u00DDCH S\u00D3JOV\u00DDCH V\u00DDROBK\u016E P\u016EVODEM Z EKOLOGICK\u00C9HO ZEM\u011AD\u011ALSTV\u00CD"@cs . "SLEDOV\u00C1N\u00CD KVALITY FERMENTOVAN\u00DDCH S\u00D3JOV\u00DDCH V\u00DDROBK\u016E P\u016EVODEM Z EKOLOGICK\u00C9HO ZEM\u011AD\u011ALSTV\u00CD" . "Pavlasov\u00E1, Marcela" . "Quality Monitoring of Fermented Soy Products Originally from Organic Farming"@en . "Pr\u00E1ce se zab\u00FDvala sledov\u00E1n\u00EDm kvality 8 fermentovan\u00FDch s\u00F3jov\u00FDch v\u00FDrobk\u016F (analog\u016F ml\u00E9\u010Dn\u00FDch jogurt\u016F) s r\u016Fzn\u00FDm slo\u017Een\u00EDm z\u00E1kladn\u00ED sm\u011Bsi a ochucen\u00EDm od firem MONA Naturprodukte (obchodn\u00ED zna\u010Dka BIOPURE) a ALPRO EU (obchodn\u00ED zna\u010Dky ALPRO a PROVAMEL). V\u0161echny zkouman\u00E9 v\u00FDrobky pat\u0159\u00ED mezi certifikovan\u00E9 biopotraviny, byly z\u00EDsk\u00E1ny na potravin\u00E1\u0159sk\u00E9m veletrhu BioFach 2006. Posuzovan\u00ED kvality u t\u011Bchto biopotravin bylo zejm\u00E9na z hlediska zji\u0161t\u011Bn\u00ED celkov\u00FDch po\u010Dt\u016F jogurtov\u00E9 kultury (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), stanoven\u00ED titra\u010Dn\u00ED a aktivn\u00ED kyselosti na konci data spot\u0159eby. N\u011Bkter\u00E9 v\u00FDrobky \u0159ady ALPRO a PROVAMEL, ozna\u010Dovan\u00E9 jako neml\u00E9\u010Dn\u00E1 alternativa jogurt\u016F a dezert\u016F, dosahovaly m\u00E9n\u011B ne\u017E 104 JTK.g-1 \u017Eiv\u00FDch bun\u011Bk laktobacil\u016F a 107 JTK.g-1 streptokok\u016F. Nejvy\u0161\u0161\u00ED po\u010Dty jogurtov\u00E9 kultury byly zaznamen\u00E1ny ve fermentovan\u00FDch s\u00F3jov\u00FDch v\u00FDrobc\u00EDch BIOPURE (vy\u0161\u0161\u00ED ne\u017E 108 JTK.g-1)."@cs . . . "Pr\u00E1ce se zab\u00FDvala sledov\u00E1n\u00EDm kvality 8 fermentovan\u00FDch s\u00F3jov\u00FDch v\u00FDrobk\u016F (analog\u016F ml\u00E9\u010Dn\u00FDch jogurt\u016F) s r\u016Fzn\u00FDm slo\u017Een\u00EDm z\u00E1kladn\u00ED sm\u011Bsi a ochucen\u00EDm od firem MONA Naturprodukte (obchodn\u00ED zna\u010Dka BIOPURE) a ALPRO EU (obchodn\u00ED zna\u010Dky ALPRO a PROVAMEL). V\u0161echny zkouman\u00E9 v\u00FDrobky pat\u0159\u00ED mezi certifikovan\u00E9 biopotraviny, byly z\u00EDsk\u00E1ny na potravin\u00E1\u0159sk\u00E9m veletrhu BioFach 2006. Posuzovan\u00ED kvality u t\u011Bchto biopotravin bylo zejm\u00E9na z hlediska zji\u0161t\u011Bn\u00ED celkov\u00FDch po\u010Dt\u016F jogurtov\u00E9 kultury (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), stanoven\u00ED titra\u010Dn\u00ED a aktivn\u00ED kyselosti na konci data spot\u0159eby. N\u011Bkter\u00E9 v\u00FDrobky \u0159ady ALPRO a PROVAMEL, ozna\u010Dovan\u00E9 jako neml\u00E9\u010Dn\u00E1 alternativa jogurt\u016F a dezert\u016F, dosahovaly m\u00E9n\u011B ne\u017E 104 JTK.g-1 \u017Eiv\u00FDch bun\u011Bk laktobacil\u016F a 107 JTK.g-1 streptokok\u016F. Nejvy\u0161\u0161\u00ED po\u010Dty jogurtov\u00E9 kultury byly zaznamen\u00E1ny ve fermentovan\u00FDch s\u00F3jov\u00FDch v\u00FDrobc\u00EDch BIOPURE (vy\u0161\u0161\u00ED ne\u017E 108 JTK.g-1)." . "bio-products; soy products; yoghurt culture; lactobacilli; streptococci"@en . . . . . "214"^^ . . . "[24898D80E801]" . "2"^^ . "Z(MSM6046137305)" . "4"^^ . . "978-80-213-1611-9" . "SLEDOV\u00C1N\u00CD KVALITY FERMENTOVAN\u00DDCH S\u00D3JOV\u00DDCH V\u00DDROBK\u016E P\u016EVODEM Z EKOLOGICK\u00C9HO ZEM\u011AD\u011ALSTV\u00CD" .