Detekce probiotických mikroorganismů ve fermentovaných mléčných výrobcích

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00180582" target="_blank" >RIV/62156489:43210/11:00180582 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Detekce probiotických mikroorganismů ve fermentovaných mléčných výrobcích

Popis výsledku v původním jazyce

Probiotics are living microorganisms, which have health benefits on human health. To provide health benefits is suggested the daily intake 100 g of product with concentration of living probiotics 106 /g of a product. Most often the probiotics are added to the fermented milk products. Fermented dairy products containing probiotic culture were selected. The samples on presence and number of probiotic bacteria were analysed. Probiotic bacteria Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium sp. contained in selected fermented milk products were detected on selective media and culture conditions evaluated in this study. The selected products were analysed from their production to the end of expiration period. In both products were proved the presence of lactic acid bacteria Lactobacillus acidophilus and Lactobacillus rhamnosus during the whole expiration period in amount higher than 106 CFU.ml-1. Amount of Bifidobacterium sp. was insufficient in both products.

Název v anglickém jazyce

Detection of probiotic microorganisms in fermented dairy products

Popis výsledku anglicky

Probiotics are living microorganisms, which have health benefits on human health. To provide health benefits is suggested the daily intake 100 g of product with concentration of living probiotics 106 /g of a product. Most often the probiotics are added to the fermented milk products. Fermented dairy products containing probiotic culture were selected. The samples on presence and number of probiotic bacteria were analysed. Probiotic bacteria Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium sp. contained in selected fermented milk products were detected on selective media and culture conditions evaluated in this study. The selected products were analysed from their production to the end of expiration period. In both products were proved the presence of lactic acid bacteria Lactobacillus acidophilus and Lactobacillus rhamnosus during the whole expiration period in amount higher than 106 CFU.ml-1. Amount of Bifidobacterium sp. was insufficient in both products.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo - Food Science (elektronická verze)

ISSN

1337-0960

e-ISSN

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Svazek periodika

5

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

3

Strana od-do

345-348

Kód UT WoS článku

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EID výsledku v databázi Scopus

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