Ľubomír Valík

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Growth of three strains of heat-resistant fungi, Byssochlamys fulva, Neosartorya fischeri and Talaromyces avellaneus, was studied at 25 degrees C at eight or nine water activities (a(w)) adjusted with sucrose between 0.995 and 0.85. The flexible growth model of Baranyi describing the change in colony diameter (mm) with respect to time was first fitted to(More)
Diversity and dynamics of microbial cultures were studied during the production of May bryndza cheese, a traditional Slovak cheese produced from unpasteurized ewes' milk. Quantitative culture-based data were obtained for lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, E. coli, staphylococci, coagulase-positive staphylococci, yeasts,(More)
The aim of this work was evaluation of fermentation characteristics of lactic acid bacteria isolated from Slovak bakery sourdough (twenty pure cultures PB1 – PB20). Gram stain, catalase test, carbon dioxide production from glucose, growth at 15 °C and 45 °C and test for fermentable sugar Api 50CH were used for identification of isolates. Three isolates were(More)
Water activity (aw) of pasta decreased linearly with time during drying. A strain of Staphylococcus aureus isolated from commercial pasta began multiplying immediately after inoculation but decreased in number when aw was reduced to below 0.93. Another strain of S. aureus appeared to multiply until the aw was below 0.86. The results are discussed in(More)
Growth of filamentous fungus G. candidum was analysed on the surface of skim milk agar as a function of incubation temperature (5 – 37 °C). Radial growth rates of fungus were estimated using growth model of Baranyi which describes the colony diameter as a function of cultivation time. Both Ratkowsky and transformation of G-model were used as secondary(More)
The competitive growth of a starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) and Staphylococcus aureus was studied in milk. The lactic bacteria (LAB) were able to induce an early stationary state in S. aureus. The developed model highlights that the growth of S. aureus is inhibited when the LAB have reached a critical(More)
Ačai P., Valík Ľ., Liptáková D. (2014): Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic. Czech J. Food Sci., 32: 122–131. Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B.(More)
Hudecová A., Valík Ľ., Liptáková D., Pelikánová J., Čižniar M. (2011): Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum, Czech J. Food Sci., 29 (Special Issue): S61–S68. The surface growth of Geotrichum candidum isolated from ewes’ lump cheese was studied on pure agar medium and that inoculated with lactobacillus(More)
Liptáková D., Valík Ľ., Lauková A., Strompfová V. (2007): Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1. Czech J. Food Sci., 25: 272–282. The combined effect of initial amount of 18 h L. rhamnosus VT1 inoculum and incubation temperature on the growth of Candida maltosa YP1, an oxidative food spoilage(More)
The growth interactions between Geotrichum candidum and Lactobacillus rhamnosus GG were studied in milk. The effect of temperature on the growth rate of the fungus was modelled using the cardinal temperature model with inflection. The secondary modelling was applied also on the other data set containing the growth rates of G. candidum in co-culture with a(More)