Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tatiana Mančušková"'
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. 25:692-700
The co-culture growth of Staphylococcus aureus, Escherichia coli and lactic acid bacteria starter culture in milk was quantitatively evaluated and modelled with a set of coupled differential equations originally proposed by Baranyi and Roberts and by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9033549823a1ed0f8453c2bd4c972e95
https://doi.org/10.1177/1082013219860360
https://doi.org/10.1177/1082013219860360
Publikováno v:
Current Nutrition & Food Science. 14:3-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f38e5fafbf9c3df4fb0407698dbce2df
https://doi.org/10.2174/1573401313666170405152905
https://doi.org/10.2174/1573401313666170405152905
Publikováno v:
Acta Chimica Slovaca. 8:17-21
A strain Lactobacillus acidophilus NCFM Howaru Dophilus is a probiotic bacterium available in dairy products and dietary supplements since 1970s. Its positive health effects have been proved by many studies. This work deals with the examination of NC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ccabece9e2ded4a3d4c82ed02826166
https://doi.org/10.1515/acs-2015-0004
https://doi.org/10.1515/acs-2015-0004
Publikováno v:
Journal of Food & Nutrition Research. 2016, Vol. 55 Issue 3, p247-255. 9p.
Publikováno v:
Acta Chimica Slovaca. Apr2015, Vol. 8 Issue 1, p17-21. 5p.
Publikováno v:
Food Science & Technology International; Dec2019, Vol. 25 Issue 8, p692-700, 9p
Supplemental material, Supplemental Material2 for Growth prediction of two bacterial populations in co-culture with lactic acid bacteria by Pavel Ačai, Alžbeta Medved'ová, Tatiana Mančušková and L'ubomír Valík in Food Science and Technology I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b39a3e142d5cb2cae49b2815a6d77cd
