Influence of lysozyme utilization with lactic acid bacteria in yoghurt on some foodborne pathogens

Autor: A Ismail, A Deeb, I Alhawary, W Elkassas, Y Hegazy

Publikováno v: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 73 Αρ. 3 (2022); 4535-4544
Journal of the Hellenic Veterinary Medical Society; Vol. 73 No. 3 (2022); 4535-4544

Despite the existence of many different food preservation methods, foodborne pathogens are still the most common related problems to dairy products. Developing naturally alternative techniques to control such problems is necessary. This research was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e9692ab02002bf7903602b2c997af9f
https://doi.org/10.12681/jhvms.27796

Stimulation of the growth of probiotic bacteria from ABT-5 culture by addition of different types of sugar

Autor: Logožar, Maja

Praćenjem parametara kinetike fermentacije istražen je utjecaj dodatka saharoze, glukoze, fruktoze i smjese glukoze i fruktoze na tijek fermentacije kravljeg, kozjeg i sojinog mlijeka mješovitom ABT-5 kulturom. Mješovita kultura sastojala se od b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4102::12fb6a053678f8f3ed7ecd102a6b82e6
https://repozitorij.ptfos.hr/islandora/object/ptfos:615/datastream/PDF

Prebiotički učinak meda na fermentaciju raznih vrsta mlijeka ABT-5 kulturom

Autor: Majačić, Marija

Praćenjem parametara fermentacije istražen je utjecaj dodatka četiri vrste meda na tijek fermentacije kravljeg, kozjeg i sojinog mlijeka mješovitom ABT-5 kulturom. Za pripravu probiotičkog ABT-5 napitka korišteno je UHT sterilizirano kravlje ml

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ce8beab185624d13d5b3df27401401ed
https://www.bib.irb.hr/324637