Monika Kocková

  • Citations Per Year
Learn More
The aim of this work was both production, and physical and sensoric evaluation of various bread types with utilisation of sourdough. The sourdough was prepared from starter culture containing lactobacilli isolated from Slovak bakeries. The sensoric evaluation was done by ten trained evaluators according to ISO 8586. In addition to the sensory influence of(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)
  • 1