Použití probiotických bakterií při výrobě kvasu (CROSBI ID 569422)
Prilog sa skupa u zborniku | izvorni znanstveni rad | domaća recenzija
Podaci o odgovornosti
Přichystalová, Jitka ; Kalhotka, Libot ; Šušković, Jagoda ; Kos, Blaženka ; Beganović, Jasna, Leboš Pavunc, Andreja ; Habjanič, Ksenija
nije evidentirano
Použití probiotických bakterií při výrobě kvasu
Our aim was to use probiotic strains for the production of sourdough and test their antimicrobial activity by turbidimetric method. The experimens tested inhibitive activity against some pathogens which can appear in sourdough. Evidently probiotic microorganisms decrease count of pathogens as Echerichia coli, Staphyloccocus aureus and Bacillus cereus. There is possibility in developing new sourdough starters containing probiotic culture which could be advantageous in bakery technologies.
probiotických bakterií; výrobě kvas
nije evidentirano
engleski
Using probiotic strains for sourdough production
nije evidentirano
sourdough; probiotic strains; microorganisms; antimicrobial activity
nije evidentirano
Podaci o prilogu
764-769.
2010.
objavljeno
Podaci o matičnoj publikaciji
MendelNet 2010
Podaci o skupu
Conferences Mendelnet
predavanje
01.01.2010-01.01.2010
Brno, Češka Republika