Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Eva Dudriková"'
Autor:
Zuzana Hanzelová, Eva Dudriková, Viera Lovayová, Jana Výrostková, Ivana Regecová, František Zigo, Klára Bartáková
Publikováno v:
Life, Vol 14, Iss 7, p 890 (2024)
Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are E. faecalis and E. faecium, which are common agents of nosocomial infections. Howeve
Externí odkaz:
https://doaj.org/article/c73c2246260b4c23875d2e7afa0bef45
Autor:
Boris Semjon, Eva Dudriková, Iveta Jaďďuttová, Martin Bartkovský, Tatiana Klempová, Dana Marcinčáková, Ondrej Slaný, Slavomír Marcinčák
Publikováno v:
Potravinarstvo, Vol 14, Pp 519-527 (2020)
The aim of this experiment was to evaluate the effect of the supplementation of laying hens diet with solid-state fermented feed on egg qualitative variables. The diet of laying hens was supplemented with 10% and 15% of solid-state feed fermented by
Externí odkaz:
https://doaj.org/article/34eeb54cb351499e9420a31ad558ee92
Autor:
Boris Semjon, Martin Král, Matej Pospiech, Anna Reitznerová, Jana Maľová, Bohuslava Tremlová, Eva Dudriková
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1508-1522 (2018)
Multiple factor analysis was used to examine naturally white, mature and spreadable bryndza cheese varieties. Sensory and physiochemical properties were evaluated during storage in vacuum and non-vacuum packed conditions at 4 ± 2°C. The results of
Externí odkaz:
https://doaj.org/article/199ca7c58a0447f09361f2afd5cd3728
Autor:
Jana Výrostková, Ivana Regecová, Eva Dudriková, Slavomír Marcinčák, Mária Vargová, Mariana Kováčová, Jana Maľová
Publikováno v:
Foods, Vol 10, Iss 8, p 1844 (2021)
This study aimed to calculate the proportion of antibiotic resistance profiles of Enterococcus faecium, E. faecalis, and E. durans isolated from traditional sheep and goat cheeses obtained from a selected border area of Slovakia with Hungary (region
Externí odkaz:
https://doaj.org/article/64bc5f042e6f4df183f53ee0da45fb89
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 597-601 (2017)
All over the world, fermented dairy products have been consumed for nutrition and maintenance of good health for a very long time. This study evaluated the survival of Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis
Externí odkaz:
https://doaj.org/article/04e6bcbf173e46dcafa8b22db3649d0c
Autor:
Mariana Kováčová, Jana Výrostková, Eva Dudriková, František Zigo, Boris Semjon, Ivana Regecová
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3196 (2021)
Consumption of sheep’s and goat’s milk and cheese is currently increasing. The production process of these types of cheese is being carried out by traditional domestic production at farm level. However, knowledge in the field of hygiene, technolo
Externí odkaz:
https://doaj.org/article/abe887ae30004fc2ba7de24a50da7fae
Publikováno v:
Potravinarstvo, Vol 4, Iss 4, Pp 56-64 (2010)
Strains of S. aureus were isolated from individual milk samples of 500 lacting cows from different areas in Slovakia (PH 1 - Košice region, 300 samples; PH 2 - Žilina region, 200 samples). The statistical significance between both dairy farms inclu
Externí odkaz:
https://doaj.org/article/8d2f8c31dbd64222b251a80f4b452f82
Publikováno v:
Potravinarstvo, Vol 4, Iss 3, Pp 40-45 (2010)
The work describes changes in numbers of selected probiotic cultures in the cheese during its ripening. The technology to manufacture semi-hard low-scaled cheeses used probiotic cultures Lactobacillus acidophilus, Lactobacillus casei and Lactobacillu
Externí odkaz:
https://doaj.org/article/d96eb66e5640465a9bd07f7a11028626
Publikováno v:
Potravinarstvo, Vol 4, Iss 3, Pp 14-18 (2010)
Totally, 47 strains of S. aureus and 578 coagulase negative staphylococci were detected in samples from raw ewe milk. The 35 out 47 isolates of S. aureus from ewe milk were positive for the presence of staphylococcal enterotoxin genes: sea(4 %), sec
Externí odkaz:
https://doaj.org/article/2ee838059030417394d2d9797d9f8e8a
Publikováno v:
Italian Journal of Animal Science, Vol 14, Iss 4 (2015)
The study aimed at determining the prevalence antibiotic resistance of species – identified enterococci and Escherichia (E.) coli isolated from typical fresh Slovak cheese, bryndza. Antibiotic resistance of enterococci was determined by disk diffus
Externí odkaz:
https://doaj.org/article/56f8753a04394215815ba22426353df4