Probiotic properties of dairy yeasts: from laboratory to kefir

Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F17%3AN0000041" target="_blank" >RIV/26722861:_____/17:N0000041 - isvavai.cz</a>
Výsledek na webu
<a href="http://yeastconference.sk/wp-content/uploads/2017/07/Abstractbook-2017.pdf" target="_blank" >http://yeastconference.sk/wp-content/uploads/2017/07/Abstractbook-2017.pdf</a>
DOI - Digital Object Identifier
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Jazyk výsledku
angličtina
Název v původním jazyce
Probiotic properties of dairy yeasts: from laboratory to kefir
Popis výsledku v původním jazyce
Twelve yeast strains have been tested for its probiotic properties such as tolerance to bile salt (1-5%), tolerance to gastric and duodenal medium, viability in lysozyme environment and ability to assimilate cholesterol at 37°C. Yeast strains were tested also for technological properties suitable for kefir production. The specific proteins with anticlostridial activity were produced by strains CCDM 269, 268,742 2012 and both strains of Saccharomyces boulardii.
Název v anglickém jazyce
Probiotic properties of dairy yeasts: from laboratory to kefir
Popis výsledku anglicky
Twelve yeast strains have been tested for its probiotic properties such as tolerance to bile salt (1-5%), tolerance to gastric and duodenal medium, viability in lysozyme environment and ability to assimilate cholesterol at 37°C. Yeast strains were tested also for technological properties suitable for kefir production. The specific proteins with anticlostridial activity were produced by strains CCDM 269, 268,742 2012 and both strains of Saccharomyces boulardii.

Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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