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Browsing by Author "Purevdorj, Khatantuul"

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Antimicrobial effect of selected lactic acid bacteria against microorganisms with decarboxylase activity

Purevdorj, Khatantuul; Maršálková, Kristýna; Březinová, Iva; Žalková, Adéla; Pleva, Pavel; Buňková, Leona (HACCP Consulting, 2017)
Biogenic amines degradation by microorganisms isolated from cheese

Butor, Irena; Pištěková, Hana; Purevdorj, Khatantuul; Jančová, Petra; Buňka, František; Buňková, Leona (HACCP Consulting, 2017)
Biogenic amines in smear and mould-ripened cheeses

Pleva, Pavel; Buňková, Leona; Theimrová, Eva; Bartošáková, Vendula; Buňka, František; Purevdorj, Khatantuul (HACCP Consulting, 2014)
Contaminating microorganisms in quark-type cheese and their capability of biogenic amine production

Pachlová, Vendula; Buňková, Leona; Purkrtová, Sabina; Němečková, Irena; Havlíková, Šárka; Purevdorj, Khatantuul; Buňka, František (Blackwell Publishing Ltd., 2018)
Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303

Bubelová, Zuzana; Buňka, František; Taťáková, Monika; Štajnochová, Kateřina; Purevdorj, Khatantuul; Buňková, Leona (Taylor and Francis Inc., 2015)
The impact of cell-free supernatants of Lactococcus lactis subsp. lactis strains on the tyramine formation of Lactobacillus and Lactiplantibacillus strains isolated from cheese and beer

Purevdorj, Khatantuul; Buňková, Leona; Dlabajová, Andrea; Čechová, Erika; Pachlová, Vendula; Buňka, František (Academic Press, 2021)
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

Lazárková, Zuzana; Šopík, Tomáš; Talár, Jaroslav; Purevdorj, Khatantuul; Salek, Richardos-Nicolaos; Buňková, Leona; Černíková, Michaela; Novotný, Martin; Pachlová, Vendula; Němečková, Irena; Buňka, František (Elsevier Ltd, 2021)
Quantitative Real-time PCR detection of putrescine-producing Gram-negative bacteria

Maršálková, Kristýna; Purevdorj, Khatantuul; Jančová, Petra; Pištěková, Hana; Buňková, Leona (HACCP Consulting, 2017)

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