"16270" . "[6CDB0C351DB4]" . "Weissella viridescens jako p\u016Fvodce senzorick\u00FDch zm\u011Bn sal\u00E1mu Vyso\u010Dina - p\u0159\u00EDpadov\u00E1 studie"@cs . "Kamen\u00EDk, Josef" . . . . "4"^^ . "2014-10-15+02:00"^^ . . "Brno" . "Sal\u00E1kov\u00E1, Alena" . "Brno" . "4"^^ . . "The study was focused on the occurrence and survival of Weissella viridescens in hot smoked dry sausages from several Czech processors. W. viridescens was detected in sausages also after heat treatment and the strains were able to multiply on the level of 7 - 8 log10 cfu.g-1 within the ripening. The presence of W. viridescens in sausages was irregular and not always the level of 7 log10 cfu.g-1 led to bacterial spoilage."@en . "\u0160edo, Ondrej" . "Weissella viridescens jako p\u016Fvodce senzorick\u00FDch zm\u011Bn sal\u00E1mu Vyso\u010Dina - p\u0159\u00EDpadov\u00E1 studie"@cs . . "56073" . . . . . . "6"^^ . "978-80-7305-729-9" . "Weissella viridescens jako p\u016Fvodce senzorick\u00FDch zm\u011Bn sal\u00E1mu Vyso\u010Dina - p\u0159\u00EDpadov\u00E1 studie" . "Weissella viridescens as a spoilage agent of Vyso\u010Dina sausage - a case study"@en . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F Hygiena a technologie potravin XLIV" . . . "Zdr\u00E1hal, Zbyn\u011Bk" . . "thermal resistance; MALDI-TOF MS; bacterial spoilage; Lactic acid bacteria"@en . "Du\u0161kov\u00E1, Marta" . . "La\u010Danin, Ines" . . "La\u010Danin, Ines" . "Pr\u00E1ce byla zam\u011B\u0159ena na v\u00FDskyt Weissella viridescens v trvanliv\u00FDch tepeln\u011B opracovan\u00FDch sal\u00E1mech od n\u011Bkolika v\u00FDrobc\u016F a p\u0159e\u017E\u00EDv\u00E1n\u00ED t\u00E9to bakterie v cel\u00E9m procesu v\u00FDroby t\u011Bchto produkt\u016F. W. viridescens byla detekov\u00E1na v sal\u00E1mech i po tepeln\u00E9m o\u0161et\u0159en\u00ED a v pr\u016Fb\u011Bhu zr\u00E1n\u00ED se tato bakterie dok\u00E1zala pomno\u017Eit a\u017E na 7 - 8 log KTJ.g-1 (KTJ = kolonie tvo\u0159\u00EDc\u00ED jednotky). Av\u0161ak v\u00FDskyt m\u011Bl nepravideln\u00FD charakter a ne v\u017Edy po\u010Det bakteri\u00ED 7 log KTJ.g-1 zp\u016Fsobil senzorick\u00E9 odchylky." . "RIV/62157124:16270/14:43873194!RIV15-MSM-16270___" . "Weissella viridescens as a spoilage agent of Vyso\u010Dina sausage - a case study"@en . "Weissella viridescens jako p\u016Fvodce senzorick\u00FDch zm\u011Bn sal\u00E1mu Vyso\u010Dina - p\u0159\u00EDpadov\u00E1 studie" . . . "I" . "Pr\u00E1ce byla zam\u011B\u0159ena na v\u00FDskyt Weissella viridescens v trvanliv\u00FDch tepeln\u011B opracovan\u00FDch sal\u00E1mech od n\u011Bkolika v\u00FDrobc\u016F a p\u0159e\u017E\u00EDv\u00E1n\u00ED t\u00E9to bakterie v cel\u00E9m procesu v\u00FDroby t\u011Bchto produkt\u016F. W. viridescens byla detekov\u00E1na v sal\u00E1mech i po tepeln\u00E9m o\u0161et\u0159en\u00ED a v pr\u016Fb\u011Bhu zr\u00E1n\u00ED se tato bakterie dok\u00E1zala pomno\u017Eit a\u017E na 7 - 8 log KTJ.g-1 (KTJ = kolonie tvo\u0159\u00EDc\u00ED jednotky). Av\u0161ak v\u00FDskyt m\u011Bl nepravideln\u00FD charakter a ne v\u017Edy po\u010Det bakteri\u00ED 7 log KTJ.g-1 zp\u016Fsobil senzorick\u00E9 odchylky."@cs . "RIV/62157124:16270/14:43873194" . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" .