"Characterisation of lactic acid bacteria exopolysaccharides production in milk and whey"@en . . "RIV/60461373:22330/09:00022450" . "3"^^ . "[C3F30FCA09E9]" . "RIV/60461373:22330/09:00022450!RIV10-MSM-22330___" . . . "Charakterizace produkce exopolysacharid\u016F bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v ml\u00E9ku a syrov\u00E1tce" . "Characterisation of lactic acid bacteria exopolysaccharides production in milk and whey"@en . "The ability of the synthesis of exopolysaccharides was evaluated for three strains of Lactobacillus delbrueckii ssp. bulgaricus (J2L, CCDM 364 and 767), two strains of Streptococcus thermophilus (CCDM 70 and 144), one strain of Lactobacillus helveticus (CCDM 466) and four yoghurt cultures (CCDM 21, 25, 31 and 176) during the cultivation within milk and whey. The highest amount of exopolysaccharides was synthetised by yoghurt culture CCDM 31 (208 mg/kg) in milk and by yoghurt culture CCDM 25 (256 mg/kg) in whey. The highest viscosity was recorded by the products of yoghurt culture CCDM 176 (fermented milk 1278 mPa s, fermented whey 13.2 mPa s) although this culture did not produce the highest amount of polysaccharides (fermented milk 161 mg/kg, fermented whey 126 mg/kg)."@en . "978-80-7305-068-9" . "VFUT" . "1"^^ . . "2009-06-03+02:00"^^ . "\u0160t\u011Btina, Ji\u0159\u00ED" . "306840" . . . . "Brno" . "exopolysaccharides; fermented milk; fermented whey; lactic acid bacteria; rheology"@en . "Brno" . . "Byla hodnocena schopnost tvorby exopolysacharid\u016F t\u0159\u00ED kmen\u016F Lactobacillus delbrueckii ssp. bulgaricus (J2L, 364 a 767), dvou kmen\u016F Streptococcus thermophilus (70 and 144), jednoho kmene Lactobacillus helveticus (466) a \u010Dty\u0159 jogurtov\u00FDch kultur (21, 25, 31 a 176) p\u0159i kultivaci v ml\u00E9ce a v syrov\u00E1tce. Nejv\u011Bt\u0161\u00ED mno\u017Estv\u00ED exopolysacharid\u016F syntetizovala v ml\u00E9ce jogurtov\u00E1 kultura 31 (208 mg/kg) a v syrov\u00E1tce kultura 25 (256 mg/kg). Nejv\u011Bt\u0161\u00ED viskozity bylo dosa\u017Eeno p\u0159i kultivaci jogurtovou kulturou 176 (v ml\u00E9ce 1278 mPa s, v syrov\u00E1tce 13.2 mPa s), i kdy\u017E tyto kultury neprodukovaly nejv\u011Bt\u0161\u00ED mno\u017Estv\u00ED exopolysacharid\u016F (v ml\u00E9ce 161 mg/kg, v syrov\u00E1tce whey 126 mg/kg)." . . "Charakterizace produkce exopolysacharid\u016F bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v ml\u00E9ku a syrov\u00E1tce"@cs . "Charakterizace produkce exopolysacharid\u016F bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v ml\u00E9ku a syrov\u00E1tce"@cs . "Mihulov\u00E1, Miroslava" . . . "Charakterizace produkce exopolysacharid\u016F bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v ml\u00E9ku a syrov\u00E1tce" . . . . "Byla hodnocena schopnost tvorby exopolysacharid\u016F t\u0159\u00ED kmen\u016F Lactobacillus delbrueckii ssp. bulgaricus (J2L, 364 a 767), dvou kmen\u016F Streptococcus thermophilus (70 and 144), jednoho kmene Lactobacillus helveticus (466) a \u010Dty\u0159 jogurtov\u00FDch kultur (21, 25, 31 a 176) p\u0159i kultivaci v ml\u00E9ce a v syrov\u00E1tce. Nejv\u011Bt\u0161\u00ED mno\u017Estv\u00ED exopolysacharid\u016F syntetizovala v ml\u00E9ce jogurtov\u00E1 kultura 31 (208 mg/kg) a v syrov\u00E1tce kultura 25 (256 mg/kg). Nejv\u011Bt\u0161\u00ED viskozity bylo dosa\u017Eeno p\u0159i kultivaci jogurtovou kulturou 176 (v ml\u00E9ce 1278 mPa s, v syrov\u00E1tce 13.2 mPa s), i kdy\u017E tyto kultury neprodukovaly nejv\u011Bt\u0161\u00ED mno\u017Estv\u00ED exopolysacharid\u016F (v ml\u00E9ce 161 mg/kg, v syrov\u00E1tce whey 126 mg/kg)."@cs . . "22330" . . "Z(MSM6046137305)" . "4"^^ . "XI. Konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . "Va\u0161\u00ED\u010Dkov\u00E1, Barbora" . . .