Recently, an increasing interest in functional foods has been observed. Prebiotics as non-digestible oligosaccharides are ingredients incorporated into functional products not only for economic reasons but also due to scientific evidence of their benefits on human health. They act as substrates for the growth of bifidobacteria and lactobacilli in the intestine and thus enhance the gastrointestinal functions and immune system . In addition, prebiotics have been shown to increase the absorption of calcium and magnesium and to in fl uence blood glucose levels.

• MeSH
• funkční potraviny * MeSH
• lidé MeSH
• prebiotika * MeSH
• Check Tag
• lidé MeSH

• MeSH
• chléb * analýza   MeSH
• jedlá semena chemie   MeSH
• konzervace potravin * MeSH
• voda * analýza   chemie   MeSH

Geotrichum species are widely distributed in nature. They are commonly found in the environment, in foodstuffs and as part of the natural human flora. The best known representative, Geotrichum candidum, is a common part of dairy products mycobiota and plays an important role in the ripening of cheese. On the other hand, this saprophytic yeast also causes food spoilage and there also exists a risk of developing an infection due to G. candidum. However, its ubiquitous character contrasts with the rarity of infection cases.

• Klíčová slova
• geotrichum candidum,
• MeSH
• Geotrichum * fyziologie   genetika   růst a vývoj   MeSH
• lipolýza MeSH
• mléčné výrobky MeSH
• potravinářský průmysl MeSH
• proteolýza MeSH

The growth dynamics of Lactobacillus acidophilus 145 and Lb. rhamnosus GG in substrate prepared from buckwheat, water or milk, sucrose or flavoring compound (vanilla and chocolate) was investigated. In general, during the fermentation (numbers at the end have reached values from 1.8?108 to 3.4?109 cfu g–1) or storage (Nfinal from 1.8?108 to 3.3?109 cfu g–1), the growth of individual strain was satisfactory. According to the evaluation of overall taste, the substrate with vanilla flavor and water, fermented by Lb. rhamnosus GG for 24 h and stored for 5 days, obtained the highest number of points. Lactobacilli had slightly cytotoxic effect on the HeLa cells and Caco-2 cells, and the percentage of inhibition after 48 and 72 h of exposure ranged from 40 to 96 % for both selected strains.

• MeSH
• apoptóza MeSH
• bezlepková dieta * MeSH
• Caco-2 buňky mikrobiologie   MeSH
• celiakie dietoterapie   MeSH
• Fagopyrum * MeSH
• fermentace MeSH
• HeLa buňky mikrobiologie   MeSH
• Lacticaseibacillus rhamnosus * izolace a purifikace   růst a vývoj   MeSH
• Lactobacillus acidophilus * izolace a purifikace   růst a vývoj   MeSH
• lidé MeSH
• probiotika * MeSH
• Check Tag
• lidé MeSH

The current tendency to limit the use of chemical preservatives in food and to extend the shelf lives of pro-ducts leads to increasing use of natural antimicrobials. Therefore, lactic acid bacteria and their metabolites are used in fermented products. Organic acids, carbon dioxide, ethanol, hydrogen peroxide, diacetyl, reuterin, bacteriocins and other substances produced by lactic acid bacteria exhibit good activity in inhibition of undesirable microbiota.

• MeSH
• antibakteriální látky MeSH
• bakteriociny MeSH
• diacetyl MeSH
• fermentace * MeSH
• glyceraldehyd antagonisté a inhibitory   MeSH
• grampozitivní bakterie MeSH
• konzervace potravin MeSH
• Lactobacillales MeSH
• organické látky MeSH
• peroxid vodíku MeSH
• potravinářské konzervační látky MeSH
• potraviny konzervované * MeSH

• Publikační typ
• abstrakt z konference MeSH

• MeSH
• potravinářská mikrobiologie MeSH
• Publikační typ
• biografie MeSH

• O autorovi
• Görner, Fridrich, 1921-2006 Autorita

• MeSH
• Bacillus cereus patogenita   MeSH
• kontrola potravin MeSH
• konzervace potravin MeSH
• lidé MeSH
• mléko MeSH
• průmysl zpracování potravin MeSH
• Check Tag
• lidé MeSH