Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Petra Šipošová"'
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
Publikováno v:
Fermentation, Vol 5, Iss 1, p 2 (2018)
The effect of environmental factors, including temperature and water activity, has a considerable impact on the growth dynamics of each microbial species, and it is complicated in the case of mixed cultures. Therefore, the aim of this study was to de
Externí odkaz:
https://doaj.org/article/3a6b11fe200541a4b9e8f93b8bcfd7c3
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:
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
Publikováno v:
Applied Sciences, Vol 11, Iss 7344, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa50dda1e8b449df17f226427ae6294d
https://doi.org/10.3390/app11167344
https://doi.org/10.3390/app11167344