| dc.contributor.advisor |
Buňková, Leona
|
|
| dc.contributor.author |
Nováková, Adéla
|
|
| dc.date.accessioned |
2010-07-16T14:05:46Z |
|
| dc.date.available |
2010-07-16T14:05:46Z |
|
| dc.date.issued |
2008-05-16 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/5708
|
|
| dc.description.abstract |
U mléčných výrobků byly fosforečnany schváleny, a to k ochraně chuti a vůně. Je známo, že fosforečnany mají antimikrobiální vlastnosti. Tato práce se zabývá studiem antimikrobních vlastností tavících solí JOHA HBS, JOHA S9, SELF 690. Předmětem studie bylo srovnat tento effekt na modelovém systému. Bylo srovnáváno 6 gram pozitivních bakterií (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Bacillus brevis, Bacillus sphaericus, Micrococcus luteus) a 4 gram negativní kmeny bakterií (Escherichia coli, Serratia marcescens, Pseudomonas fluorescens, Salmonella Typhimurium). Gram-pozitivní bakterie byly citlivější než gram-negativní bakterie. U gram-pozitivních bakterií byl růst úplně zastaven koncentracemi fosforečnanů 0.4 až 0.5%. |
cs |
| dc.format |
81 s., 25 s. obr. příloh. |
cs |
| dc.format.extent |
5737466 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
en |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
JOHA HBS
|
cs |
| dc.subject |
JOHA S9
|
cs |
| dc.subject |
SELF 690
|
cs |
| dc.subject |
Staphylococcus aureus
|
cs |
| dc.subject |
Bacillus subtilis
|
cs |
| dc.subject |
Bacillus cer-eus
|
cs |
| dc.subject |
Bacillus brevis
|
cs |
| dc.subject |
Bacillus sphaericus
|
cs |
| dc.subject |
Micrococcus luteus
|
cs |
| dc.subject |
Escherichia coli
|
cs |
| dc.subject |
Serratia marcescens
|
cs |
| dc.subject |
Pseudomonas fluorescens
|
cs |
| dc.subject |
Salmonella typhi
|
cs |
| dc.subject |
tavíci soli;
|
cs |
| dc.subject |
JOHA HBS
|
en |
| dc.subject |
JOHA S9
|
en |
| dc.subject |
SELF 690
|
en |
| dc.subject |
Staphylococcus aureus
|
en |
| dc.subject |
Bacillus subtilis
|
en |
| dc.subject |
Bacillus cer-eus
|
en |
| dc.subject |
Bacillus brevis
|
en |
| dc.subject |
Bacillus sphaericus
|
en |
| dc.subject |
Micrococcus luteus
|
en |
| dc.subject |
Escherichia coli
|
en |
| dc.subject |
Serratia marcescens
|
en |
| dc.subject |
Pseudomonas fluorescens
|
en |
| dc.subject |
Salmonella typhi
|
en |
| dc.subject |
emulsifying salts;
|
en |
| dc.title |
Antimicrobial effects of linear polyphosphates for chosen microorganisms |
cs |
| dc.title.alternative |
Antimicrobial effects of linear polyphosphates for chosen microorganisms |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Černíková, Michaela |
|
| dc.date.accepted |
2008-06-04 |
|
| dc.description.abstract-translated |
Phosphates have been approved for use in dairy products primarily to protect flavour. It is also known that phosphates have antimicrobial properties. The objective of this study was to compare the effect of different phosphates in model system. This diploma work is aimed to studying of the antimicrobial effects of emulsifying salts JOHA HBS, JOHA S9 and SELF 690. In addition, a panel of 6 gram-positive (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Bacillus brevis, Bacillus sphaericus, Micrococcus luteus) and 4 gram-negative bacteria (Escherichia coli, Serratia marcescens, Pseudomonas fluorescens, Salmonella Typhimurium) were tested for their sensitivity against the polyphosphates. Gram-positive bac-teria are generally more sensitive to phosphates then are gram-negative bacteria. Growth was totally inhibited by 0.4% and 0.5% concentration of phosphates for gram-positive bac-teria. |
en |
| dc.description.department |
Ústav potravinářského inženýrství |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/202
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, hygiene and economics of food production |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
8061
|
|
| dc.date.assigned |
2007-11-20 |
|
| utb.result.grade |
B |
|
