. . "CZ - \u010Cesk\u00E1 republika" . . . "RIV/60461373:22330/13:43895888!RIV14-MZE-22330___" . "Aplikace probiotick\u00FDch laktobacil\u016F do ml\u00E9k\u00E1rensk\u00FDch fermentovan\u00FDch v\u00FDrobk\u016F a jejich selektivn\u00ED stanoven\u00ED" . . "Hor\u00E1\u010Dkov\u00E1, \u0160\u00E1rka" . "61609" . "Application of probiotic lactobacilli in fermented dairy products and their selective determination"@en . "Vybran\u00E9 kmeny rodu Lactobacillus spp. pat\u0159\u00ED mezi v\u00FDznamn\u00E9 probiotick\u00E9 bakterie. Vyu\u017E\u00EDvaj\u00ED se jako startovac\u00ED \u010Di dopl\u0148kov\u00E9 probiotick\u00E9 kultury do fermentovan\u00FDch ml\u00E9k\u00E1rensk\u00FDch v\u00FDrobk\u016F, a to zejm\u00E9na do fermentovan\u00FDch ml\u00E9k, kysan\u00E9ho podm\u00E1sl\u00ED, kef\u00EDr\u016F, jogurt\u016F a s\u00FDr\u016F. V \u010Cesk\u00E9 republice se do fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F aplikuj\u00ED p\u0159edev\u0161\u00EDm probiotick\u00E9 kmeny druh\u016F L. acidophilus, L. delbrueckii subsp. bulgaricus, L. casei a L. rhamnosus. Mnoho v\u00FDrobc\u016F v\u0161ak na sv\u00E9m produktu deklaruje pouze obsah probiotick\u00E9 kultury bez specifikace druhu a konkr\u00E9tn\u00EDho kmene Lactobacillus spp., co\u017E vede k nesnadn\u00E9 orientaci a nemo\u017En\u00E9 zp\u011Btn\u00E9 kontrole a kvantifikaci p\u0159\u00EDtomn\u00FDch probiotick\u00FDch bakteri\u00ED. Z hlediska technologick\u00FDch i zdravotn\u011B-funk\u010Dn\u00EDch vlastnost\u00ED t\u011Bchto probiotick\u00FDch bakteri\u00ED by m\u011Bl b\u00FDt jejich po\u010Det v ml\u00E9k\u00E1rensk\u00FDch produktech kontrolov\u00E1n. Klasick\u00E9 kvantitativn\u00ED stanoven\u00ED pomoc\u00ED plotnov\u00FDch metod sice zachycuje pouze \u017Eiv\u00E9 bu\u0148ky, je v\u0161ak \u010Dasov\u011B n\u00E1ro\u010Dn\u00E9 a m\u016F\u017Ee obecn\u011B vykazovat odchylku a\u017E 30 %. Nav\u00EDc b\u00FDv\u00E1 toto stanoven\u00ED nespecifick\u00E9, jeliko\u017E pou\u017Eit\u00E1 kultiva\u010Dn\u00ED m\u00E9dia nejsou dostate\u010Dn\u011B selektivn\u00ED v\u016F\u010Di vybran\u00FDm druh\u016Fm laktobacil\u016F. Naproti tomu kvantitativn\u00ED stanoven\u00ED pomoc\u00ED qPCR je rychlej\u0161\u00ED, vysoce citliv\u00E9 a p\u0159esn\u00E9, nicm\u00E9n\u011B qPCR m\u016F\u017Ee detekovat DNA z \u017Eiv\u00FDch i mrtv\u00FDch bun\u011Bk. Investi\u010Dn\u00ED i provozn\u00ED n\u00E1klady jsou ov\u0161em vy\u0161\u0161\u00ED ne\u017E u plotnov\u00FDch metod. Nav\u00EDc qPCR zahrnuje n\u011Bkolik kritick\u00FDch krok\u016F pro obdr\u017Een\u00ED spr\u00E1vn\u00FDch v\u00FDsledk\u016F, kter\u00FDmi jsou izolace DNA, n\u00E1vrh specifick\u00FDch primer\u016F, kontrola inhibitor\u016F reakce a potenci\u00E1ln\u00ED kontaminace." . . "Aplikace probiotick\u00FDch laktobacil\u016F do ml\u00E9k\u00E1rensk\u00FDch fermentovan\u00FDch v\u00FDrobk\u016F a jejich selektivn\u00ED stanoven\u00ED"@cs . "Plockov\u00E1, Milada" . "22330" . "1212-950X" . "Ml\u00E9ka\u0159sk\u00E9 listy - Zpravodaj" . "3"^^ . "M\u00FChlhansov\u00E1, Andrea" . . . "probiotics, Lactobacillus spp., qPCR, plate methods"@en . . . "4"^^ . "141" . "nezaveden" . . "[0B62CCA98E85]" . . . . . "Vybran\u00E9 kmeny rodu Lactobacillus spp. pat\u0159\u00ED mezi v\u00FDznamn\u00E9 probiotick\u00E9 bakterie. Vyu\u017E\u00EDvaj\u00ED se jako startovac\u00ED \u010Di dopl\u0148kov\u00E9 probiotick\u00E9 kultury do fermentovan\u00FDch ml\u00E9k\u00E1rensk\u00FDch v\u00FDrobk\u016F, a to zejm\u00E9na do fermentovan\u00FDch ml\u00E9k, kysan\u00E9ho podm\u00E1sl\u00ED, kef\u00EDr\u016F, jogurt\u016F a s\u00FDr\u016F. V \u010Cesk\u00E9 republice se do fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F aplikuj\u00ED p\u0159edev\u0161\u00EDm probiotick\u00E9 kmeny druh\u016F L. acidophilus, L. delbrueckii subsp. bulgaricus, L. casei a L. rhamnosus. Mnoho v\u00FDrobc\u016F v\u0161ak na sv\u00E9m produktu deklaruje pouze obsah probiotick\u00E9 kultury bez specifikace druhu a konkr\u00E9tn\u00EDho kmene Lactobacillus spp., co\u017E vede k nesnadn\u00E9 orientaci a nemo\u017En\u00E9 zp\u011Btn\u00E9 kontrole a kvantifikaci p\u0159\u00EDtomn\u00FDch probiotick\u00FDch bakteri\u00ED. Z hlediska technologick\u00FDch i zdravotn\u011B-funk\u010Dn\u00EDch vlastnost\u00ED t\u011Bchto probiotick\u00FDch bakteri\u00ED by m\u011Bl b\u00FDt jejich po\u010Det v ml\u00E9k\u00E1rensk\u00FDch produktech kontrolov\u00E1n. Klasick\u00E9 kvantitativn\u00ED stanoven\u00ED pomoc\u00ED plotnov\u00FDch metod sice zachycuje pouze \u017Eiv\u00E9 bu\u0148ky, je v\u0161ak \u010Dasov\u011B n\u00E1ro\u010Dn\u00E9 a m\u016F\u017Ee obecn\u011B vykazovat odchylku a\u017E 30 %. Nav\u00EDc b\u00FDv\u00E1 toto stanoven\u00ED nespecifick\u00E9, jeliko\u017E pou\u017Eit\u00E1 kultiva\u010Dn\u00ED m\u00E9dia nejsou dostate\u010Dn\u011B selektivn\u00ED v\u016F\u010Di vybran\u00FDm druh\u016Fm laktobacil\u016F. Naproti tomu kvantitativn\u00ED stanoven\u00ED pomoc\u00ED qPCR je rychlej\u0161\u00ED, vysoce citliv\u00E9 a p\u0159esn\u00E9, nicm\u00E9n\u011B qPCR m\u016F\u017Ee detekovat DNA z \u017Eiv\u00FDch i mrtv\u00FDch bun\u011Bk. Investi\u010Dn\u00ED i provozn\u00ED n\u00E1klady jsou ov\u0161em vy\u0161\u0161\u00ED ne\u017E u plotnov\u00FDch metod. Nav\u00EDc qPCR zahrnuje n\u011Bkolik kritick\u00FDch krok\u016F pro obdr\u017Een\u00ED spr\u00E1vn\u00FDch v\u00FDsledk\u016F, kter\u00FDmi jsou izolace DNA, n\u00E1vrh specifick\u00FDch primer\u016F, kontrola inhibitor\u016F reakce a potenci\u00E1ln\u00ED kontaminace."@cs . . . "Application of probiotic lactobacilli in fermented dairy products and their selective determination"@en . "Aplikace probiotick\u00FDch laktobacil\u016F do ml\u00E9k\u00E1rensk\u00FDch fermentovan\u00FDch v\u00FDrobk\u016F a jejich selektivn\u00ED stanoven\u00ED" . . . "Jebav\u00E1, Iva" . "Selected strains of Lactobacillus spp. belong among important probiotic bacteria. They are used as starters or adjunct probiotic cultures in fermented dairy products, particularly in fermented milk, fermented buttermilk, kefir, yoghurt and cheese. In the Czech Republic, probiotic strains of L. acidophilus, L. delbrueckii subsp. bulgaricus, L. casei and L. rhamnosus are mainly applied to fermented dairy products. Many manufacturers, however, declare only content of probiotic culture in the product without specification of the species or the particular strain of Lactobacillus spp.. This leads to difficult identification, quantification and control of particular probiotic microorganisms. In dairy products, the content of these probiotic bacteria should be controlled because of their technological and medico-functional properties. Classical enumeration using plate method determine only live cells, but this method is time consuming and generally exhibits variation up to 30%. In addition, the assays are non-specific, as the use of culture media are not sufficiently selective to various types of lactobacilli. In contrast, the quantitative determination by qPCR is rapid, highly sensitive and accurate, though qPCR can detect the DNA of living and dead cells. However, investment and operating costs are higher than for plate methods. In addition, qPCR involves several critical steps for obtaining correct results such as the DNA isolation, the design of specific primers, control of reaction inhibitors and potential contamination."@en . "RIV/60461373:22330/13:43895888" . "5"^^ . "P(QI101B090)" . "Aplikace probiotick\u00FDch laktobacil\u016F do ml\u00E9k\u00E1rensk\u00FDch fermentovan\u00FDch v\u00FDrobk\u016F a jejich selektivn\u00ED stanoven\u00ED"@cs .