Add to ORKGThe aim of my work was to investigate bioactive substances, which are able to extend the shelf life of milk and dairy products. The work deals with the description of the spe-cies of lactic acid bacteria and their products, which can considered acid, hydrogen pe-roxide, and especially bacteriocins that are in the thesis divided into classes and described. In the second part of the thesis deals with bioactive substances, which are of plant origin. Finally, the are described dairy products that naturally contain these bio-active substances
Tato bakalářská práce je zaměřena na fermentované mléčné výrobky. Popisuje jejich charakteristiku, ...
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for ferme...
This bachelor thesis is focused on microbiological quality of milk for cheese production. Besides th...
The theme of this thesis is The use of bioactive compounds in order to prolong durability of dairy p...
Lactic acid bacteria has an indispensable role in food biotechnology. They are applied in terms of f...
This thesis discusses the way to extend the shelf-life of dairy products. The first part focuses on ...
Milk as mammary gland secretions of mammals is an important food essential for proper development of...
This diploma thesis is focused on microorganisms, which form microbiota of milk, including pathogeni...
The theoretical part is focused on the production, distribution, and defects of cheese made from cow...
ABSTRACT Bachelor thesis titled Probitic microorganisms and their significance is divided into two p...
Mlijeko je jedan od najvažnijih izvora bioaktivnih sastojaka. Unazad par desetljeća postignut je zna...
Probiotic microorganisms are live organisms that facilitate optimal composition of intestinal flora....
Probiotika jsou živé mikroorganismy, které mají prospěšné účinky na zdraví člověka po jejich konzuma...
Lactic acid bacteria (LAB) are commonly found on human and animal mucous membranes in dairy products...
One of the most important research areas in the dairy industry regarding the development of dairy pr...
Tato bakalářská práce je zaměřena na fermentované mléčné výrobky. Popisuje jejich charakteristiku, ...
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for ferme...
This bachelor thesis is focused on microbiological quality of milk for cheese production. Besides th...
The theme of this thesis is The use of bioactive compounds in order to prolong durability of dairy p...
Lactic acid bacteria has an indispensable role in food biotechnology. They are applied in terms of f...
This thesis discusses the way to extend the shelf-life of dairy products. The first part focuses on ...
Milk as mammary gland secretions of mammals is an important food essential for proper development of...
This diploma thesis is focused on microorganisms, which form microbiota of milk, including pathogeni...
The theoretical part is focused on the production, distribution, and defects of cheese made from cow...
ABSTRACT Bachelor thesis titled Probitic microorganisms and their significance is divided into two p...
Mlijeko je jedan od najvažnijih izvora bioaktivnih sastojaka. Unazad par desetljeća postignut je zna...
Probiotic microorganisms are live organisms that facilitate optimal composition of intestinal flora....
Probiotika jsou živé mikroorganismy, které mají prospěšné účinky na zdraví člověka po jejich konzuma...
Lactic acid bacteria (LAB) are commonly found on human and animal mucous membranes in dairy products...
One of the most important research areas in the dairy industry regarding the development of dairy pr...
Tato bakalářská práce je zaměřena na fermentované mléčné výrobky. Popisuje jejich charakteristiku, ...
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for ferme...
This bachelor thesis is focused on microbiological quality of milk for cheese production. Besides th...