Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tiiu-Maie Laht"'
Autor:
Raivo Vilu, Natalja Kabanova, Tiiu-Maie Laht, Irina Stulova, Anastassia Taivosalo, Tiina Kriščiunaite
Publikováno v:
International Dairy Journal. 31:139-149
The growth of Streptococcus thermophilus ST12 (ST12) in milk reconstituted from non-irradiated and irradiated at 10 kGy low-heat skim milk powders (RSM and irrRSM, respectively) at 40 °C was monitored by microcalorimetry. Statistically significant d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c60254047538381f6d9d3cfec41d824
https://doi.org/10.1016/j.idairyj.2013.02.004
https://doi.org/10.1016/j.idairyj.2013.02.004
Publikováno v:
International Dairy Journal. 23:45-52
Seasonal variations in milk composition and renneting properties were determined in more than 1000 raw bulk milk samples from individual farms in Estonia. Pooled milk from tank trucks and dairy silos originating from the same milkings was also analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c772706ab92aa1d0ba6832b09d0cfd46
https://doi.org/10.1016/j.idairyj.2011.09.013
https://doi.org/10.1016/j.idairyj.2011.09.013
Publikováno v:
International Dairy Journal. 21:239-246
The influence of H2O2 pre-treatment (10–250 mg L−1) of ultra-high temperature treated (UHT) milk devoid of lactoperoxidase activity on the growth of thermophilic starter in the process of yoghurt production was studied using isothermal batch micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72c8adea8b5d361e0163f578c09f17dc
https://doi.org/10.1016/j.idairyj.2010.11.012
https://doi.org/10.1016/j.idairyj.2010.11.012
Publikováno v:
Letters in Applied Microbiology. 51:683-690
Aims: The microbial quality of farm bulk-tank raw milk produced in Estonia during years 2004–2007 was investigated. Methods and Results: Bulk-tank milk samples were analysed for lactic acid bacteria count (LABC), psychrotrophic bacteria count (PBC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49ab8945f25f80d2ed56feb1cc612400
https://doi.org/10.1111/j.1472-765x.2010.02951.x
https://doi.org/10.1111/j.1472-765x.2010.02951.x
Publikováno v:
Antonie van Leeuwenhoek. 92:109-128
The effect of individual environmental conditions (pH, pO2, temperature, salinity, concentration of ethanol, propanol, tryptone and yeast extract) on the specific growth rate as well as ethanol and glycerol production rate of Saccharomyces cerevisiae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a6c08b4f85f655f67a64fa3bf4aacfe
https://doi.org/10.1007/s10482-007-9141-y
https://doi.org/10.1007/s10482-007-9141-y
Publikováno v:
Food Biotechnology. 20:143-160
The metabolic pathways alternative to glycolytic energy (ATP) during growth of starter and nonstarter lactic acid bacteria were studied simulating the depletion of carbohydrates during cheese ripening. D-stat cultivation strategy with the gradual dec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0f8f059f01deaad55627e23c3608f52
https://doi.org/10.1080/08905430600709412
https://doi.org/10.1080/08905430600709412
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
Autor:
Kaja Kasemets, Tiiu-Maie Laht
Publikováno v:
Antonie van Leeuwenhoek; Jul2007, Vol. 92 Issue 1, p109-128, 20p