Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Denisa Liptáková"'
Autor:
Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 417-426 (2019)
In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage peri
Externí odkaz:
https://doaj.org/article/4eb3bef364f641929d8f5310896561b2
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 122-131 (2014)
Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density at the time of pasteurised milk consumption for se
Externí odkaz:
https://doaj.org/article/06dab54df4d84865be8c7b76a8dbde3a
Publikováno v:
Fermentation, Vol 5, Iss 2, p 38 (2019)
Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because of their growth and metabolism, final products are preserved for a certain time. Thus, in th
Externí odkaz:
https://doaj.org/article/ba52a9c8c84a4c57a2cd8f91aa291176
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 63-66 (2013)
Modelling of Bacillus cereus distribution, using data from pasteurized milk produced in Slovakia, at the time of consumption was performed in this study. The Modular Process Risk Model (MPRM) methodology was applied to over all the consecutive steps
Externí odkaz:
https://doaj.org/article/b15a339ce4874f5ebfb96c5f19c8e62d
Publikováno v:
Potravinarstvo, Vol 5, Iss 4, Pp 53-57 (2011)
The growth dynamics of Lactobacillus spp. in sweet water- and milk-based substrates from cooked buckwheat and amaranth flour were studied in this work. The numbers of lactobacilli were observed during fermentation in 5% CO2 atmosphere at 37 °C and s
Externí odkaz:
https://doaj.org/article/9a998680d2594bff8707fd3c4546307b
Autor:
Ján Šnelcer, Denisa Liptáková, Alžbeta Medveďová, Lucia Bírošová, Ľubomír Valík, Ladislav Ondruš
Publikováno v:
Potravinarstvo, Vol 5, Iss 3, Pp 38-43 (2011)
Microbiological quality or raw milk from vending maschine was analyzed in this work. Despite the pathogenic bacteria may be present in raw milk, the analyses and evaluations were focused to bacterial indicators only. Refer to total bacterial counts,
Externí odkaz:
https://doaj.org/article/d35fdd8271de4da1acb18785ea743d8e
Publikováno v:
Potravinarstvo, Vol 5, Iss 1, Pp 17-22 (2011)
The growth dynamics of Geotrichum candidum was studied on the surface of the skim milk agar with respect to the temperature, pH and water activity/NaCl content. At pH ranging from 5.0 to 7.0, the fungus growth rates were similar, whereas the temperat
Externí odkaz:
https://doaj.org/article/c88f032ab2874a99bfb3ee8cbd22f188
Publikováno v:
Potravinarstvo, Vol 4, Iss 2, Pp 50-54 (2010)
The preparation of ewes’ lump cheese has been known in Slovakia for a long time. It is made from raw or pasteurized ewes’ milk, especially due to the activity of lactic acid bacteria. The encouragement of the acidification process by the starters
Externí odkaz:
https://doaj.org/article/f7baba97eb0b44d68a2d2966ba866ab1
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 6, Pp 433-453 (2009)
Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphyloc
Externí odkaz:
https://doaj.org/article/cc32e7b77df14974ada11bb25f888e9e
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 5, Pp 272-282 (2007)
The combined effect of initial amount of 18 h L. rhamnosus VT1 inoculum and incubation temperature on the growth of Candida maltosa YP1, an oxidative food spoilage yeast strain, was primarily modelled and studied by standard response surface methodol
Externí odkaz:
https://doaj.org/article/a97bf1cd053c4c389d581e7d03dc38a9