"Influence of the producer and other factors on microbial counts in dry fermented sausage %22Poli\u010Dan"@en . . "Svobodov\u00E1, Dana" . "349687" . "XXXIX. Lenfeldovy a H\u00F6klovy dny, Konference s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED o hygien\u011B a technologii potravin." . . "Z(MSM 432100001)" . "2"^^ . . "2"^^ . "The aim of this study was evaluated effect of producer and other factors on the count of microorganisms in dry fermented sausage during the storage. Sausages from two different producers, stored 5 weeks at different temperature conditions (room temperature - 25 \u00B0C and 6 \u00B0C) were analysed. For each sample was analyzed edge and core. Total aerobic and facultative anaerobic mesophilic microorganisms (TCM), yeasts and moulds, lactic acid bacteria (LAB), coliform bacteria and enterococci were isolated from fermented sausage %22Poli\u010Dan%22. Counts of enterococci were higher and TCM and LAB lower in the sausages from producer 2. Coliforms, yeasts and moulds were not found in any product. The effect of the storage temperature on microbial counts was significant (P<0,01) only in the case of LAB."@en . . "Brno" . . . "C\u00EDlem pr\u00E1ce bylo posoudit vliv v\u00FDrobce (1, 2) a dal\u0161\u00EDch faktor\u016F na po\u010Det mikroorganism\u016F ve fermentovan\u00E9m masn\u00E9m v\u00FDrobku typu %22 Poli\u010Dan%22, a to p\u0159i r\u016Fzn\u00FDch teplot\u00E1ch skladov\u00E1n\u00ED. (pokojov\u00E1 teplota - 25\u00B0C, chladni\u010Dka - 6\u00B0 C). U ka\u017Ed\u00E9ho vzorku se hodnotil okraj a st\u0159ed. Z mikrobiologick\u00FDch ukazatel\u016F byl sledov\u00E1n CPM, po\u010Det kvasinek a pl\u00EDsn\u00ED, bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, koliformn\u00EDch mikroorganism\u016F a enterokok\u016F. U sal\u00E1mu v\u00FDrobce 2 byl v porovn\u00E1n\u00ED s v\u00FDrobcem 1 zji\u0161t\u011Bn vy\u0161\u0161\u00ED(P<0,01) po\u010Det enterokok\u016F a ni\u017E\u0161\u00ED(P<0,01) CPM a po\u010Det bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Koliformn\u00ED mikroorganismy, pl\u00EDsn\u011B a kvasinky nebyly detekov\u00E1ny v \u017E\u00E1dn\u00E9m z v\u00FDrobk\u016F po celou dobu sledov\u00E1n\u00ED. Teplota skladov\u00E1n\u00ED m\u011Bla vliv (P<0,01) pouze na po\u010Det bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED."@cs . "Influence of the producer and other factors on microbial counts in dry fermented sausage %22Poli\u010Dan"@en . "Vliv v\u00FDrobce a dal\u0161\u00EDch faktor\u016F na po\u010Det mikroorganism\u016F ve fermentovan\u00E9m masn\u00E9m v\u00FDrobku %22Poli\u010Dan%22" . . . "[2B2B472C9704]" . "5"^^ . . "Vliv v\u00FDrobce a dal\u0161\u00EDch faktor\u016F na po\u010Det mikroorganism\u016F ve fermentovan\u00E9m masn\u00E9m v\u00FDrobku %22Poli\u010Dan%22"@cs . "Vliv v\u00FDrobce a dal\u0161\u00EDch faktor\u016F na po\u010Det mikroorganism\u016F ve fermentovan\u00E9m masn\u00E9m v\u00FDrobku %22Poli\u010Dan%22" . "Cwikov\u00E1, Olga" . . . . "RIV/62156489:43210/09:00145093!RIV10-MSM-43210___" . "lactic acid bacteria; fermented sausages; enterococci"@en . . "978-80-7305-081-8" . "C\u00EDlem pr\u00E1ce bylo posoudit vliv v\u00FDrobce (1, 2) a dal\u0161\u00EDch faktor\u016F na po\u010Det mikroorganism\u016F ve fermentovan\u00E9m masn\u00E9m v\u00FDrobku typu %22 Poli\u010Dan%22, a to p\u0159i r\u016Fzn\u00FDch teplot\u00E1ch skladov\u00E1n\u00ED. (pokojov\u00E1 teplota - 25\u00B0C, chladni\u010Dka - 6\u00B0 C). U ka\u017Ed\u00E9ho vzorku se hodnotil okraj a st\u0159ed. Z mikrobiologick\u00FDch ukazatel\u016F byl sledov\u00E1n CPM, po\u010Det kvasinek a pl\u00EDsn\u00ED, bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, koliformn\u00EDch mikroorganism\u016F a enterokok\u016F. U sal\u00E1mu v\u00FDrobce 2 byl v porovn\u00E1n\u00ED s v\u00FDrobcem 1 zji\u0161t\u011Bn vy\u0161\u0161\u00ED(P<0,01) po\u010Det enterokok\u016F a ni\u017E\u0161\u00ED(P<0,01) CPM a po\u010Det bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Koliformn\u00ED mikroorganismy, pl\u00EDsn\u011B a kvasinky nebyly detekov\u00E1ny v \u017E\u00E1dn\u00E9m z v\u00FDrobk\u016F po celou dobu sledov\u00E1n\u00ED. Teplota skladov\u00E1n\u00ED m\u011Bla vliv (P<0,01) pouze na po\u010Det bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED." . . "RIV/62156489:43210/09:00145093" . "VFU" . "Vliv v\u00FDrobce a dal\u0161\u00EDch faktor\u016F na po\u010Det mikroorganism\u016F ve fermentovan\u00E9m masn\u00E9m v\u00FDrobku %22Poli\u010Dan%22"@cs . . "43210" . .