"Mikrobiologick\u00E9 aspekty tvorby biogenn\u00EDch amin\u016F ve zraj\u00EDc\u00EDch s\u00FDrech"@cs . "4"^^ . "Z(MSM 432100001)" . "Vzorky s\u00FDr\u016F eidamsk\u00E9ho typu byly odeb\u00EDr\u00E1ny v obdob\u00ED od listopadu 2005 do kv\u011Btna 2006 v m\u011Bs\u00ED\u010Dn\u00EDch intervalech a poch\u00E1zely od dvou v\u00FDrobc\u016F (H a R). Ka\u017Ed\u00FD z v\u00FDrobc\u016F vyprodukoval s\u00FDry o dvou tu\u010Dnostech (30 a 45%) p\u0159i pou\u017Eit\u00ED dvou startovac\u00EDch kultur ozna\u010Den\u00FDch jako %22L%22 a %22Y%22. P\u0159i ka\u017Ed\u00E9m odb\u011Bru byly odeb\u00EDr\u00E1ny od dan\u00E9 v\u00FDroby t\u0159i vzorky - bloky 1, 2 a 3. Od ka\u017Ed\u00E9ho vzorku byl analyzov\u00E1n okraj a st\u0159ed s\u00FDru. U ka\u017Ed\u00E9ho vzorku byl stanovov\u00E1n po\u010Det bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, po\u010Det enterokok\u016F a anaerob\u016F. Obsah histaminu, tryptaminu, tyraminu, putrescinu, phenyletylaminu, kadaverinu, spermidinu a sperminu byl stanoven vysokotlakou kapalinovou chromatografi\u00ED s \u00DAV detekc\u00ED po derivatizaci dansylchloridem."@cs . . "Counts of lactic acid bacteria, total anaerobes, and enterococci were determined in the course of ripening in the edge part and the core part of Dutch-type semi-hard cheese produced with different fat content (30 and 45%) by two different starter cultures (L and Y)."@en . . "4"^^ . . "4"^^ . . "RIV/62156489:43210/06:00098961" . "485774" . "Brno" . "Komprda, Tom\u00E1\u0161" . . "43210" . . "Dohnal, Vlastimil" . "Mikrobiologick\u00E9 aspekty tvorby biogenn\u00EDch amin\u016F ve zraj\u00EDc\u00EDch s\u00FDrech"@cs . . "RIV/62156489:43210/06:00098961!RIV07-MSM-43210___" . "40;43" . . "Cwikov\u00E1, Olga" . "XXXVI. Lenfeldovy a Hoklovy dny" . "Mikrobiologick\u00E9 aspekty tvorby biogenn\u00EDch amin\u016F ve zraj\u00EDc\u00EDch s\u00FDrech" . . . . "Dvo\u0159\u00E1\u010Dkov\u00E1, Hana" . . "Microbiological aspects of biogenic amines formation in ripening cheeses"@en . "[33C0118C5955]" . . "Vzorky s\u00FDr\u016F eidamsk\u00E9ho typu byly odeb\u00EDr\u00E1ny v obdob\u00ED od listopadu 2005 do kv\u011Btna 2006 v m\u011Bs\u00ED\u010Dn\u00EDch intervalech a poch\u00E1zely od dvou v\u00FDrobc\u016F (H a R). Ka\u017Ed\u00FD z v\u00FDrobc\u016F vyprodukoval s\u00FDry o dvou tu\u010Dnostech (30 a 45%) p\u0159i pou\u017Eit\u00ED dvou startovac\u00EDch kultur ozna\u010Den\u00FDch jako %22L%22 a %22Y%22. P\u0159i ka\u017Ed\u00E9m odb\u011Bru byly odeb\u00EDr\u00E1ny od dan\u00E9 v\u00FDroby t\u0159i vzorky - bloky 1, 2 a 3. Od ka\u017Ed\u00E9ho vzorku byl analyzov\u00E1n okraj a st\u0159ed s\u00FDru. U ka\u017Ed\u00E9ho vzorku byl stanovov\u00E1n po\u010Det bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, po\u010Det enterokok\u016F a anaerob\u016F. Obsah histaminu, tryptaminu, tyraminu, putrescinu, phenyletylaminu, kadaverinu, spermidinu a sperminu byl stanoven vysokotlakou kapalinovou chromatografi\u00ED s \u00DAV detekc\u00ED po derivatizaci dansylchloridem." . . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . . "Microbiological aspects of biogenic amines formation in ripening cheeses"@en . . . . "Dutch-type semi-hard cheese; biogenic amines; enterococci; lactic acid bacteria"@en . . "Mikrobiologick\u00E9 aspekty tvorby biogenn\u00EDch amin\u016F ve zraj\u00EDc\u00EDch s\u00FDrech" . "80-7305-570-8" .