. . "2004-01-22+01:00"^^ . . "Luk\u00E1\u0161ov\u00E1, J." . "The study of proteolysis by determination of changes in the content of proteins and free tyrosine was done on a model of contamination of UHT milk by spores of 5 strains of B. licheniformis isolated from the environment of farms and directly from raw milk. Following changes were found during storage at 24 \u00B0C: drop in the proteins from 34.6 g.1-1 of milk to 3.18 - 32.58 g.1-1 of milk and an increase in the content of free tyrosine from 0.650 mg.ml-1to 1.339-1.581 mg.ml-1 of milk. During storage at 24 oC proteolysis not found. The intensity of changes depended on the strain of B. licheniformis used, the heat regime, the temperature of storage as well as the influence of the initial concentration of spores."@en . . "4"^^ . . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1" . "112-115" . . "Proteolytick\u00E9 p\u016Fsoben\u00ED enzym\u016F Bacillus licheniformis"@cs . . "proteolytic;enzymes;of B. licheniformis"@en . "V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk p\u0159edn\u00E1\u0161ek %22Ml\u00E9ko a s\u00FDry 2004%22" . "978-80-86238-4" . "The influence of proteolytic enzymes of B. licheniformis"@en . "Z(MSM 162700005)" . "RIV/62157124:16270/04:00000184!RIV/2005/MSM/162705/N" . "Proteolytick\u00E9 p\u016Fsoben\u00ED enzym\u016F Bacillus licheniformis" . . "Proteolytick\u00E9 p\u016Fsoben\u00ED enzym\u016F Bacillus licheniformis"@cs . "[20C52BF20E25]" . "16270" . "Praha" . "Proteolytick\u00E9 p\u016Fsoben\u00ED enzym\u016F Bacillus licheniformis" . "2"^^ . "Praha" . "V\u00FDznamnou negativn\u00ED vlastnost\u00ED mikroorganism\u016F Bacillus spp. je schopnost vegetativn\u00EDch bun\u011Bk produkovat po pomno\u017Een\u00ED termostabiln\u00ED extracelul\u00E1rn\u00ED enzymy, kter\u00E9 ovliv\u0148uj\u00ED nutri\u010Dn\u00ED a senzorick\u00E9 vlastnosti UHT ml\u00E9ka. Sledov\u00E1n\u00ED proteol\u00FDzy v ml\u00E9ce stanoven\u00EDm zm\u011Bn obsahu b\u00EDlkovin a voln\u00E9ho tyrosinu bylo provedeno na modelov\u00E9m p\u0159\u00EDpad\u011B kontaminace trvanliv\u00E9ho polotu\u010Dn\u00E9ho ml\u00E9ka sp\u00F3rami mikroorganism\u016F B. licheniformis, izolovan\u00FDmi z prost\u0159ed\u00ED farmy a ze syrov\u00E9ho ml\u00E9ka. Intenzita proteolytick\u00FDch zm\u011Bn byla z\u00E1visl\u00E1 na pou\u017Eit\u00E9m kmenu, teplotn\u00EDm a \u010Dasov\u00E9m re\u017Eimu inaktivace sp\u00F3r a teplot\u011B a dob\u011B skladov\u00E1n\u00ED, projevil se tak\u00E9 vliv v\u00FDchoz\u00ED koncentrace sp\u00F3r. Zat\u00EDmco p\u0159i skladovac\u00ED teplot\u011B 4 oC nebyla proteol\u00FDza zaznamen\u00E1na, p\u0159i skladovac\u00ED teplot\u011B 24 oC byl zji\u0161t\u011Bn v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED v\u00FDrazn\u00FD pokles obsahu b\u00EDlkovin a zvy\u0161uj\u00EDc\u00ED se obsah voln\u00E9ho tyrosinu oproti v\u00FDchoz\u00EDm hodnot\u00E1m. Po 3 t\u00FDdnech \u00FAchovy byly zji\u0161t\u011Bny n\u00E1sleduj\u00EDc\u00ED zm\u011Bny: pokles b\u00EDlkovin z 34,6 g.1-1ml\u00E9ka na hodnoty 33,98 - 32,58 g.1-1ml\u00E9ka a" . . "2"^^ . "V\u00FDznamnou negativn\u00ED vlastnost\u00ED mikroorganism\u016F Bacillus spp. je schopnost vegetativn\u00EDch bun\u011Bk produkovat po pomno\u017Een\u00ED termostabiln\u00ED extracelul\u00E1rn\u00ED enzymy, kter\u00E9 ovliv\u0148uj\u00ED nutri\u010Dn\u00ED a senzorick\u00E9 vlastnosti UHT ml\u00E9ka. Sledov\u00E1n\u00ED proteol\u00FDzy v ml\u00E9ce stanoven\u00EDm zm\u011Bn obsahu b\u00EDlkovin a voln\u00E9ho tyrosinu bylo provedeno na modelov\u00E9m p\u0159\u00EDpad\u011B kontaminace trvanliv\u00E9ho polotu\u010Dn\u00E9ho ml\u00E9ka sp\u00F3rami mikroorganism\u016F B. licheniformis, izolovan\u00FDmi z prost\u0159ed\u00ED farmy a ze syrov\u00E9ho ml\u00E9ka. Intenzita proteolytick\u00FDch zm\u011Bn byla z\u00E1visl\u00E1 na pou\u017Eit\u00E9m kmenu, teplotn\u00EDm a \u010Dasov\u00E9m re\u017Eimu inaktivace sp\u00F3r a teplot\u011B a dob\u011B skladov\u00E1n\u00ED, projevil se tak\u00E9 vliv v\u00FDchoz\u00ED koncentrace sp\u00F3r. Zat\u00EDmco p\u0159i skladovac\u00ED teplot\u011B 4 oC nebyla proteol\u00FDza zaznamen\u00E1na, p\u0159i skladovac\u00ED teplot\u011B 24 oC byl zji\u0161t\u011Bn v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED v\u00FDrazn\u00FD pokles obsahu b\u00EDlkovin a zvy\u0161uj\u00EDc\u00ED se obsah voln\u00E9ho tyrosinu oproti v\u00FDchoz\u00EDm hodnot\u00E1m. Po 3 t\u00FDdnech \u00FAchovy byly zji\u0161t\u011Bny n\u00E1sleduj\u00EDc\u00ED zm\u011Bny: pokles b\u00EDlkovin z 34,6 g.1-1ml\u00E9ka na hodnoty 33,98 - 32,58 g.1-1ml\u00E9ka a"@cs . "The influence of proteolytic enzymes of B. licheniformis"@en . . . . . "582872" . . . "Jan\u0161tov\u00E1, B." . "RIV/62157124:16270/04:00000184" . . .