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Obbr.<br />
2: Vplyv kkultúry<br />
Lactobbacillus<br />
rhamnnosus<br />
GG na rrast<br />
Geotrichu um candidum v spoločnej kuultivácii<br />
pri 10<br />
°C.<br />
Obbr.<br />
3: Závisloosť<br />
rastovej rýýchlosti<br />
G. canndidum<br />
od tepploty<br />
(Ratkowského<br />
model) v mono- a sppoločnej<br />
kultúr re s Lb.<br />
rhaamnosus<br />
GG.<br />
yeas sts and lactic aacid<br />
bacteria sttrains<br />
during milk m fermentattion.<br />
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roočník<br />
4<br />
[log CFU.ml -1 ; pH]<br />
9<br />
8<br />
7<br />
6<br />
5<br />
4<br />
3<br />
2<br />
1<br />
0 48<br />
Pootravinárst<br />
tvo<br />
96 1444<br />
192<br />
t [h]<br />
2240<br />
288<br />
43<br />
(GC 2.0__LGG<br />
6.9; 10° °C)<br />
GC_LGGG<br />
co-culture<br />
pH GC__LGG<br />
co-culturre<br />
LGG_GGC<br />
co-culture<br />
GC moono-culture_10<br />
336 3844<br />
1/2010
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