"Isolation of anticlostridially active lactobacilli from semi-hard cheese" . "Czech Journal of Food Science" . . "RIV/60461373:22330/08:00021115!RIV09-MSM-22330___" . . "Skupina 7 fakultativn\u011B heterofermentativn\u00EDch laktobacil\u016F (FHL) ze skupiny nez\u00E1kysov\u00FDch bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (NSLAB) izolovan\u00E1 z polotvrd\u00FDch s\u00FDr\u016F vykazovala r\u016Fznou inhibi\u010Dn\u00ED aktivitu, testovanou agarovou otv\u016Frkovou metodou, v\u016F\u010Di 16 r\u016Fzn\u00FDm kmen\u016Fm klostridi\u00ED druh\u016F Cl. butyricum, Cl. tyrobutyricum, Cl. beijerinckii, a Cl. sporogenes. Dva vybran\u00E9 kmeny produkuj\u00EDc\u00ED \u010D\u00E1ste\u010Dn\u011B identifikovan\u00E9 antiklostridi\u00E1ln\u011B aktivn\u00ED l\u00E1tky, Lb. paracasei ST 68 (producent peroxidu vod\u00EDku) a Lb. paracasei 171R2 (producent bakteriocinu a peroxidu vod\u00EDku), byly otestov\u00E1ny na inhibi\u010Dn\u00ED aktivitu v\u016F\u010Di plyn produkuj\u00EDc\u00EDm kmen\u016Fm Cl. butyricum 10702 a Cl. tyrobutyricum 184 v cheese slurry. Jejich inhibi\u010Dn\u00ED \u00FA\u010Dinek v cheese slurry se li\u0161il, plyn produkuj\u00EDc\u00ED kmen Cl. butyricum 10702 byl inhibov\u00E1n o 3 \u0159\u00E1dy a kmen Cl. tyrobutyricum 184 o 1 \u0159\u00E1d, a to b\u011Bhem skladovac\u00ED doby 24 dn\u00ED a teploty skladov\u00E1n\u00ED 13 \u00B0C. Izol\u00E1ty Cl. tyrobutyricum ze zdu\u0159en\u00FDch s\u00FDr\u016F byly identifikov\u00E1ny pomoc\u00ED druhov\u011B specifick\u00E9 PCR pro Cl. tyrobutyricum."@cs . "22330" . "Izolace antiklostridi\u00E1ln\u011B aktivitn\u00EDch laktobacil\u016F z polotvrd\u00FDch s\u00FDr\u016F"@cs . "Isolation of anticlostridially active lactobacilli from semi-hard cheese" . "CZ - \u010Cesk\u00E1 republika" . "1212-1800" . "3"^^ . "000260666300002" . . . . . . "Isolation of anticlostridially active lactobacilli from semi-hard cheese"@en . . "Ku\u010Derov\u00E1, Kate\u0159ina" . "[4ECBAFA0D84F]" . "2"^^ . . "Izolace antiklostridi\u00E1ln\u011B aktivitn\u00EDch laktobacil\u016F z polotvrd\u00FDch s\u00FDr\u016F"@cs . "Isolation of anticlostridially active lactobacilli from semi-hard cheese"@en . . "The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possessed a different level of inhibition activity against 16 different strains of Clostridium sp. belonging to the species Cl. butyricum, Cl. tyrobutyricum, Cl. beijerinckii, and Cl. sporogenes. Two selected strains with the production of partially identified anticlostridially active inhibitory substances, Lb. paracasei ST 68 (producing hydrogen peroxide) and Lb. paracasei 171R2 (producing bacteriocin and hydrogen peroxide), were tested for the inhibition activity against gas producing Cl. butyricum 10702 and Cl. tyrobutyricum 184 in cheese slurry. The effects of both strains were different in reducing the numbers of gas producing Cl. butyricum 10702 by > 3 log cycles and Cl. tyrobutyricum 184 by > 1 cycles in cheese slurry during tested storage periods of 24 days at 13\u00B0C. The Cl. tyrobutyricum strains iso" . . . "RIV/60461373:22330/08:00021115" . "Plockov\u00E1, Milada" . "Z(MSM6046137305)" . "9"^^ . "T\u016Fma, \u0160t\u011Bp\u00E1n" . . . "373394" . "The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possessed a different level of inhibition activity against 16 different strains of Clostridium sp. belonging to the species Cl. butyricum, Cl. tyrobutyricum, Cl. beijerinckii, and Cl. sporogenes. Two selected strains with the production of partially identified anticlostridially active inhibitory substances, Lb. paracasei ST 68 (producing hydrogen peroxide) and Lb. paracasei 171R2 (producing bacteriocin and hydrogen peroxide), were tested for the inhibition activity against gas producing Cl. butyricum 10702 and Cl. tyrobutyricum 184 in cheese slurry. The effects of both strains were different in reducing the numbers of gas producing Cl. butyricum 10702 by > 3 log cycles and Cl. tyrobutyricum 184 by > 1 cycles in cheese slurry during tested storage periods of 24 days at 13\u00B0C. The Cl. tyrobutyricum strains iso"@en . . "26" . "anticlostridial activity; Lactobacillus; cheese slurry; inhibition"@en . . .