"3"^^ . "RIV/62157124:16270/03:00000064!RIV06-MSM-16270___" . . "98-102" . "[B0CA31B24324]" . "Luk\u00E1\u0161ov\u00E1, Jindra" . . . . "Proteolytick\u00E9 kmeny Bacillus spp. byly izolov\u00E1ny ze syrov\u00E9ho ml\u00E9ka a st\u00E1jov\u00E9ho prost\u0159ed\u00ED. V UHT ml\u00E9ce skladovan\u00E9m p\u0159i 24 \u00B0C byly testov\u00E1ny t\u0159i kmeny Bacillus spp. \u00DA\u010Dinek mikrobiologick\u00E9 aktivity byl vyhodnocen pomoc\u00ED SDS-PAGE. Proteolytick\u00E1 aktivity sporotvorn\u00FDch mikroorganism\u016F byla charakterizov\u00E1na na z\u00E1klad\u011B \u00FAbytku -, a kaseinov\u00FDch frakc\u00ED. K proteol\u00FDze byly citliv\u011Bj\u0161\u00ED - a - kasein na rozd\u00EDl od -kaseinu. Proteol\u00FDza zp\u016Fsoben\u00E1 \u010Dinnost\u00ED Bacillus cereus byla intenzivn\u011Bj\u0161\u00ED ne\u017E u Bacillus subtilis. V\u00FDsledkem enzymatick\u00E9 aktivity byl vznik ne\u017E\u00E1douc\u00EDho flavoru a sn\u00ED\u017Een\u00E9 kvality ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F."@cs . "Proteolytic activity of Bacillus cereus and Bacillus subtilis in UHT milk"@en . . . "The proteolytic Bacillus spp. was isolated from raw milk and farm environment. Three strains of two species of Bacillus were tested in UHT milk stored by 24 \u00B0C. Effect of the microbial activities on milk protein were evaluated by SDS-PAGE. Proteolytic activity of spore forming bacteria was characterized by a reduction in the -, and casein bands. The- and - casein were most susceptible to proteolysis while the - casein was less affected. Proteolysis caused by Bacillus cereus was more intensive than by Bacillus subtilis. Enzymatic activity results in the development of objectionable flavor and quality defects in dairy products."@en . "3"^^ . . "16270" . . "casein; SDS-PAGE; proteolysis"@en . "Proteolytic activity of Bacillus cereus and Bacillus subtilis in UHT milk"@en . . . . . "Dra\u010Dkov\u00E1, Michaela" . "RIV/62157124:16270/03:00000064" . "V. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . "2003-04-24+02:00"^^ . . "623985" . "Proteolytick\u00E1 aktivita Bacillus cereus a Bacillus subtilis v UHT ml\u00E9ku" . "Z(MSM 162700005)" . "Vorlov\u00E1, Lenka" . "Proteolytick\u00E1 aktivita Bacillus cereus a Bacillus subtilis v UHT ml\u00E9ku" . "Brno" . "Brno" . "Proteolytick\u00E1 aktivita Bacillus cereus a Bacillus subtilis v UHT ml\u00E9ku"@cs . "80-7305-461-2" . . . "Proteolytick\u00E1 aktivita Bacillus cereus a Bacillus subtilis v UHT ml\u00E9ku"@cs . "5"^^ . . . . "Proteolytick\u00E9 kmeny Bacillus spp. byly izolov\u00E1ny ze syrov\u00E9ho ml\u00E9ka a st\u00E1jov\u00E9ho prost\u0159ed\u00ED. V UHT ml\u00E9ce skladovan\u00E9m p\u0159i 24 \u00B0C byly testov\u00E1ny t\u0159i kmeny Bacillus spp. \u00DA\u010Dinek mikrobiologick\u00E9 aktivity byl vyhodnocen pomoc\u00ED SDS-PAGE. Proteolytick\u00E1 aktivity sporotvorn\u00FDch mikroorganism\u016F byla charakterizov\u00E1na na z\u00E1klad\u011B \u00FAbytku -, a kaseinov\u00FDch frakc\u00ED. K proteol\u00FDze byly citliv\u011Bj\u0161\u00ED - a - kasein na rozd\u00EDl od -kaseinu. Proteol\u00FDza zp\u016Fsoben\u00E1 \u010Dinnost\u00ED Bacillus cereus byla intenzivn\u011Bj\u0161\u00ED ne\u017E u Bacillus subtilis. V\u00FDsledkem enzymatick\u00E9 aktivity byl vznik ne\u017E\u00E1douc\u00EDho flavoru a sn\u00ED\u017Een\u00E9 kvality ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F." . "VFU Brno" .