. . "3"^^ . . "227951" . "Mezi v\u00FDznamn\u00E9 mikrobi\u00E1ln\u00ED kontaminanty ml\u00E9ka pat\u0159\u00ED Escherichia coli a Enterococcus faecium. Bakterie Escherichia coli jsou schopn\u00E9 fermentovat laktosu za vzniku kyseliny ml\u00E9\u010Dn\u00E9, kyseliny octov\u00E9, oxidu uhli\u010Dit\u00E9ho a vod\u00EDku. (G\u00F6rner et Val\u00EDk, 2004; Hayes et Boor, 2001). Griger et Holec (1990) uv\u00E1d\u00ED, \u017Ee tyto mikroorganismy jsou sou\u010D\u00E1st\u00ED st\u0159evn\u00ED mikrofl\u00F3ry lid\u00ED i zv\u00ED\u0159at. V ml\u00E9ce jsou proto E. coli a koliformn\u00ED bakterie spolehliv\u00FDm indik\u00E1torem prim\u00E1rn\u00ED a sekund\u00E1rn\u00ED kontaminace, d\u00E1le jsou spolehliv\u00FDm indik\u00E1torem sanitace v\u00FDrobn\u00EDho za\u0159\u00EDzen\u00ED a indikuj\u00ED spolehlivost pasterizace. Enterokoky v potravin\u00E1\u0159sk\u00E9 mikrobiologii na prvn\u00ED pohled p\u016Fsob\u00ED protich\u016Fdn\u011B. Ve fermentovan\u00FDch potravin\u00E1ch maj\u00ED probiotick\u00E9 vlastnosti, jsou schopny tvo\u0159it bakteriociny a jsou pot\u0159ebn\u00E9 p\u0159i zr\u00E1n\u00ED s\u00FDr\u016F (Greifov\u00E1 et al., 2003). Naopak v nefermentovan\u00FDch potravin\u00E1ch poukazuj\u00ED na nedostate\u010Dn\u00E9 zah\u0159\u00E1t\u00ED suroviny a na nedostate\u010Dnou sanitaci v\u00FDrobn\u00EDho za\u0159\u00EDzen\u00ED (G\u00F6rner et Val\u00EDk, 2004)"@cs . . . "Fi\u0161erov\u00E1, Helena" . "9"^^ . "GROWTH AND GAS PRODUCTION BY ESCHERICHIA COLI AND ENTEROCOCCUS FAECIUM IN MILK AND COTTAGE CHEESE"@en . "Mezi v\u00FDznamn\u00E9 mikrobi\u00E1ln\u00ED kontaminanty ml\u00E9ka pat\u0159\u00ED Escherichia coli a Enterococcus faecium. Bakterie Escherichia coli jsou schopn\u00E9 fermentovat laktosu za vzniku kyseliny ml\u00E9\u010Dn\u00E9, kyseliny octov\u00E9, oxidu uhli\u010Dit\u00E9ho a vod\u00EDku. (G\u00F6rner et Val\u00EDk, 2004; Hayes et Boor, 2001). Griger et Holec (1990) uv\u00E1d\u00ED, \u017Ee tyto mikroorganismy jsou sou\u010D\u00E1st\u00ED st\u0159evn\u00ED mikrofl\u00F3ry lid\u00ED i zv\u00ED\u0159at. V ml\u00E9ce jsou proto E. coli a koliformn\u00ED bakterie spolehliv\u00FDm indik\u00E1torem prim\u00E1rn\u00ED a sekund\u00E1rn\u00ED kontaminace, d\u00E1le jsou spolehliv\u00FDm indik\u00E1torem sanitace v\u00FDrobn\u00EDho za\u0159\u00EDzen\u00ED a indikuj\u00ED spolehlivost pasterizace. Enterokoky v potravin\u00E1\u0159sk\u00E9 mikrobiologii na prvn\u00ED pohled p\u016Fsob\u00ED protich\u016Fdn\u011B. Ve fermentovan\u00FDch potravin\u00E1ch maj\u00ED probiotick\u00E9 vlastnosti, jsou schopny tvo\u0159it bakteriociny a jsou pot\u0159ebn\u00E9 p\u0159i zr\u00E1n\u00ED s\u00FDr\u016F (Greifov\u00E1 et al., 2003). Naopak v nefermentovan\u00FDch potravin\u00E1ch poukazuj\u00ED na nedostate\u010Dn\u00E9 zah\u0159\u00E1t\u00ED suroviny a na nedostate\u010Dnou sanitaci v\u00FDrobn\u00EDho za\u0159\u00EDzen\u00ED (G\u00F6rner et Val\u00EDk, 2004)" . . "RIV/62156489:43210/11:00169263" . "R\u016Fst Escherichia coli a Enterococcus faecium v ml\u00E9ce a tvarohu a jejich produkce plyn\u016F"@cs . . "Poire s.r.o., Brno" . "N\u011Bmcov\u00E1, Michaela" . "GROWTH AND GAS PRODUCTION BY ESCHERICHIA COLI AND ENTEROCOCCUS FAECIUM IN MILK AND COTTAGE CHEESE"@en . "978-80-7375-495-2" . "3"^^ . . . "R\u016Fst Escherichia coli a Enterococcus faecium v ml\u00E9ce a tvarohu a jejich produkce plyn\u016F"@cs . "R\u016Fst Escherichia coli a Enterococcus faecium v ml\u00E9ce a tvarohu a jejich produkce plyn\u016F" . . . . "Escherichia coli and Enterococcus faecium are thought of important microbial contaminant of milk. Bacterium Escherichia coli is able to ferment lactose to lactic acid, acetic acid, carbon dioxide and hydrogen. These microorganisms are a part of human and animal enteric microflora. Thus, in milk E. coli and coliform bacteria microorganisms are reliable indicator of primary and secondary contamination. Furthermore they are reliable indicator of sanitation of technology equipment and efficiency of pasteurizing. Enterococcus spp. have probiotic effect in diary products, they are able to produce bacteriocins and needed for cheese ripening. On the other hand in non-fermented food Entecococcus spp. indicate insufficient heating of material and equipment sanitation. Pasteurized goat, cow milk and cottage cheese were inoculated by pure cultures of Enterococcus faecium and Escherichia coli."@en . . . "Kalhotka, Libor" . "R\u016Fst Escherichia coli a Enterococcus faecium v ml\u00E9ce a tvarohu a jejich produkce plyn\u016F" . "RIV/62156489:43210/11:00169263!RIV12-MSM-43210___" . . "Mendelova univerzita v Brn\u011B" . . "[D16DDE5A08B4]" . . "microorganisms; carbon dioxide; ethylene; ethane; milk"@en . "43210" . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "2011-03-03+01:00"^^ . . "S" . . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXVII. Semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny" . .