Search Results - "Liptáková, Denisa"

Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus by Matejčeková, Zuzana, Liptáková, Denisa, Valík, Ľubomír

“…The fact that most probiotic products are milk based, naturally evokes the idea to develop other than dairy formulas. Therefore, the buckwheat mashes were…”
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Modeling of Bacillus cereus distribution in pasteurized milk at the time of consumption by Ačai, Pavel, Valí­k, Ľubomí­r, Liptáková, Denisa, Minarovičová, Jana

“…Modelling of Bacillus cereus distribution, using data from pasteurized milk produced in Slovakia, at the time of consumption was performed in this study. The…”
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Evaluation of the growth of selected Lactobacilli in pseudocereal substrate by Pelikánová, Jana, Liptáková, Denisa, Valí­k, Ľubomí­r, Stančeková, Katarí­na

“…The growth dynamics of Lactobacillus spp. in sweet water- and milk-based substrates from cooked buckwheatand amaranth flour were studied in this work. The…”
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Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat by Matejčeková, Zuzana, Soltészová, Friderika, Ačai, Pavel, Liptáková, Denisa, Valík, Ľubomír

“…In this work, 12 plant‐based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the…”
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Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1 by Matejčeková, Zuzana, Dujmić, Elena, Liptáková, Denisa, Valík, Ľubomír

“…Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific functional foods. Moreover, because…”
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Surface growth of geotrichum candidum: effect of the environmental factors on its dynamics by Hudecová, Anna, Valí­k, Ľubomí­r, Liptáková, Denisa

“…The growth dynamics of Geotrichum candidum was studied on the surface of the skim milk agar with respect to the temperature, pH and water activity/NaCl…”
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Contribution to the debate on the microbiological quality of raw milk from vending machines by Valí­k, Ľubomí­r, Medveďová, Alžbeta, Bí­rošová, Lucia, Liptáková, Denisa, Ondruš, Ladislav, Šnelcer, Ján

“…Microbiological quality or raw milk from vending maschine was analyzed in this work. Despite the pathogenic bacteria may be present in raw milk, the analyses…”
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Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media by Matejčeková, Zuzana, Spodniaková, Sabína, Dujmić, Elena, Liptáková, Denisa, Valík, Ľubomír

“…The growth response of Lactobacillus plantarum as affected by incubation temperature was studied in various media. Parameters resulting from growth curves were…”
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Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition by Matejčeková, Zuzana, Vlková, Eva, Liptáková, Denisa, Valík, Ľubomír

“…Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because…”
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Prediction of temperature effect on growth of two raw milk cheese isolates of Escherichia coli in milk by Medveďová, Alžbeta, Rosskopf, Filip, Liptáková, Denisa, Valík, Ľubomír

“…Knowledge on behaviour of pathogenic, opportunistic pathogenic or indicator organisms related with food intrinsic and extrinsic environmental factors is of…”
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In vitro growth competition of Lactobacillus plantarum HM1 with pathogenic and food spoilage microorganisms by Matejčeková, Zuzana, Spodniaková, Sabína, Koňuchová, Martina, Liptáková, Denisa, Valík, Ľubomír

“…Studying the growth competition of novel strains of Lactobacillus plantarum in synthetic media followed with real one allows various possibilities to control…”
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Design of Bacterial Cultures in Fermented Functional Maize Product Formulation by Matejčeková, Zuzana, Mikulajová, Anna, Vlková, Eva, Liptáková, Denisa, Mošovská, Silvia, Hybenová, Eva, Valík, Ľubomír

“…In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp…”
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Growth dynamic of ewes’ lump cheese microflora by Medveďová, Alžbeta, Valí­k, Ľubomí­r, Liptáková, Denisa, Hudecová, Anna

“…The preparation of ewes’ lump cheese has been known in Slovakia for a long time. It is made from raw or pasteurized ewes’ milk, especially due to the activity…”
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Suitability of lactic acid bacteria for fermentation of maize and amaranth by Pelikanova, Jana, Liptakova, Denisa, Valik, Lubomir

“…Fermentation of cereals by lactic acid bacteria may represent a cheap way of production of nutritionally rich foods. It can also bring a new trend in the…”
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Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic by Acai, P., Slovak University of Technology, Bratislava (Slovak Republic). Institute of Chemical and Environmental Engineering, Valik, L., Slovak University of Technology, Bratislava (Slovak Republic). Institute of, Liptakova, D., Slovak University of Technology, Bratislava (Slovak Republic). Institute of Biochemistry, Microbiology and Health Protection

“…Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for…”
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Characterization of mutual relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk: A quantitative approach by SIPKOVA, Anna, VALIK, Lubomír, CIZNIAR, Michal, LIPTAKOVA, Denisa

“…The growth interactions between Geotrichum candidum and Lactobacillus rhamnosus GG were studied in milk. The effect of temperature on the growth rate of the…”
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Effect of lactic acid bacteria on the growth dynamics of Geotrichum candidum in fresh cheeses during storage by SIPKOVA, ANNA, VALIK, LUBOMIR, Liptakova, Denisa, PELIKANOVA, JANA

“…The growth dynamics of Geotrichum candidum, inoculated into cottage cheese and into fresh soft cheese prepared on a laboratory scale, was examined at low…”
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Growth characterisation of Staphylococcus aureus in milk: a quantitative approach by Medvedova, A, Valik, L, Sirotna, Z, Liptakova, D

“…Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of…”
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Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation by Valík, Ľubomír, Medveďová, Alžbeta, Liptáková, Denisa

“…A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria…”
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Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria by Hudecová, Anna, Valík, Ľubomír, Liptáková, Denisa

“…The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The…”
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