"Bacillus;UHT milk"@en . . . . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp."@en . "The aim of this study was to compare casein hydrolysis during storage of UHT milk inoculated by 18 strains of 3 species of Bacillus spp. isolated from raw milk and farm environment. It was investigated 404 samples of UHT milk contaminated by spores of Bacillus cereus, Bacillus subtilis and Bacillus licheniformis. The samples of UHT milk were stored at 24 \u00B0C and 4 \u00B0C for 6 days - 4 months. The decrease of casein fractions influenced by proteolytic activity of Bacillus spp. was determined using SDS-PAGE. It were evaluated microbial and sensoric quality. The intensity of changes depended on the species of Bacillus used as well as the temperature of storage. The intensive changes of Bacillus spp. grow, sensory defects and casein hydrolysis were observed in milk stored at 24 \u00B0C. The highest casein hydrolysis was found in milk inoculated by Bacillus cereus. No significant changes were found in milk stored at 4 \u00B0C."@en . . . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp."@cs . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp." . "[167A650A63D8]" . "Z(MSM 162700005)" . . "594225" . . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp."@en . "16270" . "RIV/62157124:16270/04:00000175" . . . "Dra\u010Dkov\u00E1, Michaela" . . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp." . . "VFU Brno" . "Vorlov\u00E1, L." . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp."@cs . "Brno" . . . "Brno" . "Luk\u00E1\u0161ov\u00E1, J." . "The aim of this study was to compare casein hydrolysis during storage of UHT milk inoculated by 18 strains of 3 species of Bacillus spp. isolated from raw milk and farm environment. It was investigated 404 samples of UHT milk contaminated by spores of Bacillus cereus, Bacillus subtilis and Bacillus licheniformis. The samples of UHT milk were stored at 24 \u00B0C and 4 \u00B0C for 6 days - 4 months. The decrease of casein fractions influenced by proteolytic activity of Bacillus spp. was determined using SDS-PAGE. It were evaluated microbial and sensoric quality. The intensity of changes depended on the species of Bacillus used as well as the temperature of storage. The intensive changes of Bacillus spp. grow, sensory defects and casein hydrolysis were observed in milk stored at 24 \u00B0C. The highest casein hydrolysis was found in milk inoculated by Bacillus cereus. No significant changes were found in milk stored at 4 \u00B0C." . . . "3"^^ . "5"^^ . "VI. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . . "67-71" . "3"^^ . "2004-06-02+02:00"^^ . . "80-7305-493-0" . "Vyu\u017Eit\u00ED SDS-PAGE pro studium hydrol\u00FDzy kaseinu vlivem p\u016Fsoben\u00ED Bacillus spp."@cs . "RIV/62157124:16270/04:00000175!RIV/2005/MSM/162705/N" .