Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Soňa Felsöciová"'
Autor:
Miroslav Juráček, Soňa Felšöciová, Daniel Bíro, Milan Šimko, Branislav Gálik, Michal Rolinec, Ondrej Hanušovský, Jozef Bujko, Mária Kalúzová, Miroslava Kačániová
Publikováno v:
Journal of Central European Agriculture, Vol 23, Iss 2, Pp 342-350 (2022)
In the rye silages (control and with additive) microbiota isolation and identification (total count of bacteria, coliform bacteria, enterococci, lactic acid bacteria and microscopic filamentous fungi) and occurrence of mycotoxins were evaluated. Tota
Externí odkaz:
https://doaj.org/article/05108b45d1dc4f75885426e2e3fc1be6
Publikováno v:
Potravinarstvo, Vol 15, Pp 340-349 (2021)
The study aimed to identify the filamentous fungi and yeast mycobiota found on the surface and in grapes, grape must, and wine obtained from four red grape varieties: Alibernet, Dornfelder, Blue Frankish, Cabernet Sauvignon, and four white grape vari
Externí odkaz:
https://doaj.org/article/08173eb1d8be46258d0261861a5bdcac
Autor:
Soňa Felšöciová, Przemysław Łukasz Kowalczewski, Tomáš Krajčovič, Štefan Dráb, Miroslava Kačániová
Publikováno v:
Agronomy, Vol 10, Iss 9, p 1301 (2020)
In the grain samples of three malting barley varieties harvested in 2016, and in the malt made from them, we observed microbial changes during storage. Analyses were performed after 0, 3, 6, and 9 months of storage in floor warehouses and silos. We m
Externí odkaz:
https://doaj.org/article/10576923216b413bb4185b98d7eedd79
Autor:
Miroslava Kačániová, Margarita Terentjeva, Attila Kántor, Eva Ivanišová, Soňa Felsöciová, Czeslaw Puchalski, Simona Kunová, Ľubomír Lopašovský, Jana Žiarovská
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 51, Iss 1, Pp 124-124 (2023)
Grape pomace is a winery industry residue of skins, seeds and stems of grapes used in agriculture for animal feed and production of food with biological activity. The aim of this study was to evaluate antimicrobial activity of Vitis vinifera L. pomac
Externí odkaz:
https://doaj.org/article/cba454e96962436b847dccd288cef9a1
Autor:
Miroslava Kačániová, Soňa Felsöciová, Peter Haščík, Ľudmila Nagyová, Elena Horská, Margarita Terentjeva, Simona Kunová
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 52, Iss 2, Pp 94-94 (2023)
Fungi as a group are some of the most resilient spoilage microorganisms and are capable of overcoming the control strategies utilized by the food industry. Various fungal propagules are rapidly dispersed by water and air, survive under extreme condit
Externí odkaz:
https://doaj.org/article/e5dfd2b4f6bf48f19bde857a400568c0
Autor:
Miroslava Kačániová, Soňa Felsöciová, Peter Haščík, Ľudmila Nagyová, Elena Horská, Lucia Godočíková, Ľubomír Lopašovský, Margarita Terentjeva, Simona Kunová
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 52, Iss 2, Pp 83-83 (2023)
Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify
Externí odkaz:
https://doaj.org/article/2bd9afc2a90f48038590e7fdf561425b
Autor:
Miroslava Kačániová, Attila Kántor, Soňa Felsöciová, Jana Žiarovská, Simona Kunová, Margarita Terentjeva, Eva Ivanišová
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 52, Iss 2, Pp 89-89 (2023)
Wine has long been under the view of researchers to test it for prospective benefits to human health. Many recent studies have claimed how moderate consumption of wine, can be beneficial for us. The aim of this study was to assess antagonistic activi
Externí odkaz:
https://doaj.org/article/816710acae8046288383d97aa1f8976a
Autor:
Miroslava Kačániová, Petra Borotová, Margarita Terenjeva, Simona Kunová, Soňa Felsöciová, Peter Haščík, Ľubomír Lopašovský, Jana Štefániková
Publikováno v:
Potravinarstvo, Vol 14, Pp 641-646 (2020)
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated
Externí odkaz:
https://doaj.org/article/4145f9f979764a65907b0fce3d46885c
Autor:
Miroslava Kačániová, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočíková, Peter Haščík, Elena Horská, Simona Kunová
Publikováno v:
Potravinarstvo, Vol 14, Pp 69-75 (2020)
The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bact
Externí odkaz:
https://doaj.org/article/40772c747bc443809a0e5a472cfd5a1d
Autor:
Miroslava Kačániová, Margarita Terentjeva, Soňa Felsöciová, Eva Ivanišová, Simona Kunová, Jana Žiarovská, Maciej Kluz, Pawel Hanus, Czeslaw Puchalski, Attila Kántor
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 108-115 (2018)
The aim of this study was to isolate and identify bacteria and yeasts in different grape samples. The samples were collected in September 2017. Used 13 grape samples in this study (9 white and 4 red) were from the local Slovak winemakers. Alibernet,
Externí odkaz:
https://doaj.org/article/547bcbdebed54d939412a9918fb207a6