Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F13%3ANE44" target="_blank" >RIV/26722861:_____/13:NE44 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks
Original language description
This work is concerned with cultivation conditions (form of starter, inoculum, temperature and time of fermentation, enhanced non-fat milk dry matter or addition of whey protein concentrate) and their influence on quality of milk fermented by Lactobacillus acidophilus CCDM 151, Bifidobacterium sp. CCDM 94 and Streptococcus thermophilus CCDM 144. The tests were performed in sterile skimmed milk with addition of 2 % yeast extract for lactobacilli and bifidobacteria. Density of starter microorganisms, pH and concentration of L(+)-lactic acid, D(-)-lactic acid and acetic acid were evaluated.Organic acids were analyzed by electrophoresis and by the enzymatic method.
Czech name
—
Czech description
—
Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů