Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Signe Kask"'
Autor:
Signe Kask, Daniela Ham, Barbara Karska-Wysocki, Jan Jankowski, Andrzej K. Siwicki, Roman Wójcik, Wanda Smoragiewicz, Elzbieta Biedrzycka, Andrzej Orłowski, Maria Bielecka
Publikováno v:
Probiotics and Antimicrobial Proteins. 2:175-185
Probiotics are a nutritional tool for disease prevention. It has been proposed that stimulation of immune response could affect the growth-promoting properties of antimicrobial growth promoters as well as the control of foodborne pathogens. The curre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3c0fa0079aa7a511340e8a750b331a2
https://doi.org/10.1007/s12602-010-9054-3
https://doi.org/10.1007/s12602-010-9054-3
Autor:
P.L. Møller, Signe Kask, Kaarel Adamberg, Finn K. Vogensen, Andrzej Orłowski, Ylva Ardö, Toomas Paalme
Publikováno v:
Food Research International. 36:1037-1046
Growth and survival of Lactobacillus paracasei (six strains), L. danicus sp. nov. (four isolates, two strains) and L. curvatus (two strains) from semi-hard Estonian cheeses were comparatively studied in different environmental conditions of relevance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::497993fe975c48383eff143d2081ab2d
https://doi.org/10.1016/j.foodres.2003.08.002
https://doi.org/10.1016/j.foodres.2003.08.002
Publikováno v:
International Dairy Journal. 12:831-840
Microbial growth, lactose fermentation and casein breakdown in Swiss-type cheese was studied in 48 industrial trials. During cheese ripening, the average number of non-starter lactic acid bacteria (NSLAB) increased from 2.2×10 2 up to 1.4×10 7 cfu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::844805057044e76b4b8f5484279235a4
https://doi.org/10.1016/s0958-6946(02)00088-2
https://doi.org/10.1016/s0958-6946(02)00088-2
Publikováno v:
Antonie van Leeuwenhoek. 75:309-320
Lactobacillus plantarum was grown in complex media containing glucose and yeast extract. The maximum growth yield based on yeast extract consumption was 0.5 g dwt g-1. Growth yield YATP 15–17 g dwt mol ATP-1 was almost constant in the glucose limit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3e4e4c24f81e6fda8ea5db5111f904a
https://doi.org/10.1023/a:1001868005416
https://doi.org/10.1023/a:1001868005416
Publikováno v:
International journal of food microbiology. 85(1-2)
The growth of Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus paracasei was studied in a pH-auxostat. The computer-controlled smo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f94ee57c79baac56ddbe3b340b7ec02
https://pubmed.ncbi.nlm.nih.gov/12810281
https://pubmed.ncbi.nlm.nih.gov/12810281