Pregled bibliografske jedinice broj: 495619
Použití probiotických bakterií při výrobě kvasu
Použití probiotických bakterií při výrobě kvasu // MendelNet 2010
Brno, Češka Republika, 2010. str. 764-769 (predavanje, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 495619 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Použití probiotických bakterií při výrobě kvasu
(Using probiotic strains for sourdough production)
Autori
Přichystalová, Jitka ; Kalhotka, Libot ; Šušković, Jagoda ; Kos, Blaženka ; Beganović, Jasna, Leboš Pavunc, Andreja ; Habjanič, Ksenija
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
MendelNet 2010
/ - , 2010, 764-769
Skup
Conferences Mendelnet
Mjesto i datum
Brno, Češka Republika, 24.11
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Domaća recenzija
Ključne riječi
probiotických bakterií; výrobě kvas
(sourdough; probiotic strains; microorganisms; antimicrobial activity)
Sažetak
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.
Izvorni jezik
Ostalo
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
058-0581990-2007 - Probiotici, prebiotici i funkcionalne starter kulture (Šušković, Jagoda, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
