Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Martina Koňuchová"'
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30812- (2024)
The main objective of this work was to characterise the mycelial growth of Mucor circinelloides, one of the fungal contaminants that appear frequently in the artisan cheese production environment. The study uses primary Baranyi and Huang models to co
Externí odkaz:
https://doaj.org/article/35bbf5f8598e48b881cb45a3e0bc4435
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8713 (2023)
The growth of two pairs of co-cultures (Escherichia coli/Geotrichum candidum and Staphylococcus aureus/Geotrichum candidum) with a starter culture of lactic acid bacteria was studied in milk at temperatures ranging from 15 °C to 21 °C, related to t
Externí odkaz:
https://doaj.org/article/8a039fafba6d4886af8214c6b593a9cb
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the
Externí odkaz:
https://doaj.org/article/9a0557b631d642bd88244f83248442d5
Publikováno v:
Applied Sciences, Vol 11, Iss 16, p 7344 (2021)
The study of lag phase provides essential knowledge for food quality control. With respect to significance of Geotrichum candidum in the food context, the aim of this study was to quantitatively characterize the relationship between temperature (6–
Externí odkaz:
https://doaj.org/article/6e752a26bb0d4fa5aad778fca1a8bae9
Publikováno v:
Applied Sciences, Vol 11, Iss 10, p 4619 (2021)
The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl
Externí odkaz:
https://doaj.org/article/612d71a140bb4649a1e5cf470a37a049
Autor:
Martina Koňuchová, Ľubomír Valík
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 532 (2021)
Modelling the growth of microorganisms in relation to environmental factors provides quantitative knowledge that can be used to predict their behaviour in foods. For this reason, the effects of temperature and water activity (aw) adjusted with NaCl o
Externí odkaz:
https://doaj.org/article/ba3b24a7f3ce40ff970764b2673ae871
Publikováno v:
Food Science and Technology International. 27:572-582
Production of high-quality and microbiologically safe fermented dairy products requires controlled growth and microbial interactions between lactic acid bacteria and microscopic fungi. For this purpose, detailed knowledge of their growth characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc20cc8752eb537aea8a18ca225e7d63
https://doi.org/10.1177/1082013220976485
https://doi.org/10.1177/1082013220976485
Publikováno v:
Applied Sciences
Volume 11
Issue 10
Applied Sciences, Vol 11, Iss 4619, p 4619 (2021)
Volume 11
Issue 10
Applied Sciences, Vol 11, Iss 4619, p 4619 (2021)
The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8be20bd15809a9a427ce77f0f054dbe
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology, Vol 11 (2020)
In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef2776d47d5c3c2ca0ef63cc18fb64fa
https://doi.org/10.3389/fmicb.2020.612528
https://doi.org/10.3389/fmicb.2020.612528
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 27(6)
Production of high-quality and microbiologically safe fermented dairy products requires controlled growth and microbial interactions between lactic acid bacteria and microscopic fungi. For this purpose, detailed knowledge of their growth characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6f79f536c48cdac2627e5cbc3246972b
https://pubmed.ncbi.nlm.nih.gov/33269946
https://pubmed.ncbi.nlm.nih.gov/33269946