Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Jana Bezeková"'
Autor:
Miroslav Kročko, Michal Gábor, Monika Lavová, Martina Miluchová, Margita Čanigová, Jana Bezeková, Viera Ducková, Anna Trakovická
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 2, Pp 421-421 (2023)
Commercial kits for species identification of Enterococcus faecalis and Enterococcus faecium are in some cases (environmental isolates) incorrect to distinguish this species of enterococci. Also the positive results of multiplex PCR are subjected by
Externí odkaz:
https://doaj.org/article/1d0103d421554ffcbd6ea82c98e450e5
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 45, Iss 1, Pp 63-63 (2023)
For replace of banned antibiotics used as growth promoters in broiler chicken nutrition, the supplements as probiotics, prebiotics, antioxidants, acidifiers and enzymes, has been mainly studied. These alternative substances improved the feed conversi
Externí odkaz:
https://doaj.org/article/35e67ffee8794c9a9c360f3c31b1932e
Autor:
Miroslav Kročko, Monika Lavová, Jana Bezeková, Margita Čanigová, Michal Gábor, Viera Ducková, Anna Trakovická
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 45, Iss 1, Pp 58-58 (2023)
One of the safety aspects of antimicrobials (propolis and bee pollen) use in poultry farms as growth promoters is higher susceptibility of gastrointestinal microorganisms to antibiotics used for human treatment. Enterococci belong to the normal micro
Externí odkaz:
https://doaj.org/article/5c0e8ec723104f1fa2f7362e11a2cac8
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 518-523 (2016)
The aim of this work was to determine counts of enterococci in raw cow milk, to isolate and identify them, to determinate their antibiotic resistance, ability of lactose fermentation, proteolytic and lipolytic activity in different conditions of cult
Externí odkaz:
https://doaj.org/article/f5c6bb125c394872a753b27aa544afb9
The quality of processed cheeses and cheese analogues the same brand domestic and foreign production
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 247-251 (2015)
Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed chee
Externí odkaz:
https://doaj.org/article/19907d47359c4decb72b7c397726ba5b
Autor:
Margita Čanigová, Viera Ducková, Miroslav Kročko, Jana Bezeková, Michal Gábor, Zuzana Vnučková
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 217-222 (2015)
The aim of this work was to test the ability of 6 strains of enterococci to adhere on glass surfaces in environment with different content of milk residues and then to evaluate efficacy of 2 commercial sanitizers (alkaline and acidic) used in milk pr
Externí odkaz:
https://doaj.org/article/d27c0d3850df48aa93dfc51d8fa6867c
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 124-129 (2014)
The aim of this study was comparison different methods of species identification of enterococci. One hundred and fifty three suspected colonies were isolated from milk and dairy products (cheeses from cow´s, ewe´s and goat´s milk). On the bases of
Externí odkaz:
https://doaj.org/article/70f3824a052e4798b89c2e5ef8f5b39e
Publikováno v:
Potravinarstvo, Vol 6, Iss 2, Pp 15-18 (2012)
Number of enterococci determined in raw milk cistern samples was in range of 2.95 to 4.18 log CFU.ml-1 and raw milk samples obtained from storage tanks contained enterococci count in the range of 3.04 to 4.51 log CFU.ml-1. Results of microbiological
Externí odkaz:
https://doaj.org/article/dd998b86cade4fa0b77df45a623de985
Publikováno v:
Potravinarstvo, Vol 6, Iss 1, Pp 10-13 (2012)
Traditionally enterococci are considered as part of the lactic acid bacteria. This group of bacteria contaminating mostly food of animal origin and some of them can be resistant to antibiotic. The consumers prefer safe foods free of synthetic addi
Externí odkaz:
https://doaj.org/article/5d26e527ff9e472daa6f49050e8d2e0c
Publikováno v:
Potravinarstvo, Vol 6, Iss 1, Pp 5-9 (2012)
For the identification of lactic acid bacteria derived from raw cow's milk, 151 colonies were isolated. The grow conditions of lactic acid bacteria were at temperature 37 °C for 3 days on MRS medium. Based on microscopical preparation, negative cata
Externí odkaz:
https://doaj.org/article/7996a6dad1c74adabb43cdfee384bacc