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Biochemical markers of soil microbial community and functioning and antropogenic stress
Kukla, Jaroslav ; Frouz, Jan (advisor) ; Hruška, Jakub (referee) ; Novotný, Čeněk (referee)
The soil microbial community has a major impact on ecosystem processes on a global scale. Anthropogenic stress has a significant effect on the composition, biomass and activity of the microbial community. In addition, this effect depends not only on the anthropogenic activity, but also on the environmental conditions. Modern analytical and molecular methods, including the use of biochemical markers, can be well used to monitor changes in the microbial community. These methods do not monitor the community directly, but detect the substances that are secreted and transformed by microbes and, last but not least, those that are part of them. The amount of these biochemical markers reflects the biomass, condition and taxonomic composition of a particular microbial community. In the presented work, these markers were used to monitor the response of microorganisms in various ecosystems which are affected directly or indirectly by human activity. The results of the dissertation are presented in four articles. Three of them have been published in international journals with IF and one is prepared in the form of a manuscript for publication. The first publication presents the results of research exploring the impact of traditional agriculture in Papua New Guinea on the soil microbial communities, soil...
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Potraviny pro zvláštní výživu - výživa pro kojence a malé děti
Svobodová, Lucie
This thesis deals with special nutrition groceries aimed at suckling and small babies. According to recommendation made by World Health Organization the baby should be breast fed mainly till the sixth month of age. After that non diary groceries should be added with continuation of breast feeding until the second year of age. This issue is dealt with by bill number 54/2004 Sb., which does not only divides special nutrition groceries into separate categories, but also claims requirements for its consistence, added substances, labelling and market placement. Microbiological quality is extremely important with dry suckling nutrition and it is dealt with in the next part. The most dangerous bacteria during initial and continual suckling nutrition is considered salmonella and Cronobacter sakazakii. Its content have to be controlled regularly according to the law and if the findings are positive it is necessary to take actions to ensure safety of these groceries. The end of the thesis deals with preventive measures which are to minimalize the contamination.
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Antibakteriální vlastnosti povrchových úprav pracovních kuchyňských desek
Endlicherová, Veronika
The diploma thesis deals with antibacterial properties of kitchen worktops surface finishes. The thesis compares the antibacterial, physical-mechanical, utility and appearance properties of various surface treatments on solid wood of oak, acacia and pear wood. The research was carried out on alkydurethane and water-borne varnish. Escherichia coli and Staphylococcus aureus were used for the assesment of antibacterial activity. The thesis describes the risks associated with microorganisms and kitchen environment. Furthermore, the requirements for surface finishes of kitchen worktops were analyzed.
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Mikrobiologické parametre mliečno kvasených zelenín
Fialová, Tatiana
The thesis deals with fermented vegetables. Firstly, it reviews literature focused on consumption of vegetables and their composition. Later, it deals with lactic acid fermentation of various vegetables and their microbiological properties. The thesis then focuses on microorganisms in these products which are beneficial as well as harmful to human health. I touch upon strategies of eliminating harmful microorganisms in this food. The empirical part examines groups of microorganisms in samples of mass-produced fermented cabbage (sauerkraut), cucumber, kimchi and self-made pickled vegetables. For analysis, I used plate count cultivation method. The results indicate that there was a much higher count of microorganisms (including lactic acid bacteria) in self-made fermented vegetables (10
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Mikrobiologická kvalita masa
Collinsová, Ria
This bachelor thesis deals with microbiological quality of meat. From a chemical point of view, meat and meat products have a high content of water and other substances that create the optimal environment for the growth and multiplication of undesirable microorganisms. In the case of imperfect handling and processing of the meat, contamination with microorganisms will occur and thus the sensory properties will change, and the spoilage will gradually increase. The development of microorganisms is also undesirable in terms of foodborne diseases, which can negatively affect the human body and affect it in the form of salmonellosis, campylobacteriosis, etc. The questionnaire survey revealed whether people are familiar with the notion of foodborne diseases and the potential risk that may arise with the consumption of meat and meat products. The survey shows that primary school children are more familiar with this potential risk compared to older people. A part of the thesis is a suggested recommendation to increase familiarity with this topic.
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Studies on Antimicrobial Resistance in Pathogenic Bacteria
Jelínková, Pavlína
Bacterial infections caused by pathogenic microorganisms are classified among one of the major global health problems. In recent decades, bacterial resistance to antimicrobials has been seen as a major problem in the human and veterinary fields. The dissertation thesis is focused on the development and evaluation of the biological activity of antimicrobial agents, followed by describing the mechanism of antibiotic resistance from a molecularly microbiologically aspects. In the experimental part the nanomaterials, antimicrobial peptides, antibiotics and also the composites from these materials have been used for development of new antimicrobial agents and subsequently tested for their inhibitory effect on bacterial growth. The synthesized antimicrobials were physically and chemically characterized and their biological activity was established by basic microbiological and molecular methods. The results show that the produced composites can overcome existing drug resistance mechanisms, show excellent biocompatibility, and can be used in clinical practice in the future.
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Scanning Electron Microscopy and its Applications for Sensitive Samples
Hrubanová, Kamila ; Nováček, Jiří (referee) ; Schröfel,, Adam (referee) ; Krzyžánek, Vladislav (advisor)
Předložená dizertační práce s názvem “Rastrovací elektronová mikroskopie a její aplikace pro senzitivní vzorky” pojednává o problematice rastrovací elektronové mikroskopie v kontextu instrumentálního a metodologického vývoje vedoucího k inovativnímu řešení, které je dobře aplikovatelné zejména v mikrobiologickém výzkumu. Součástí práce je rozprava o historii a současném stavu elektronové mikroskopie (EM) jakožto vědecké zobrazovací a analytické techniky, tato část se nachází v úvodních kapitolách. Nepopiratelný přínos EM v biologických a lékařských oborech je dokazován mnoha citovanými vědeckými publikacemi. Předložená dizertační práce přináší novinky z oblasti přípravy preparátů a kryogenní rastrovací elektronové mikroskopie (cryo-SEM) vyvinuté na pracovišti Ústavu přístrojové techniky AV ČR, v.v.i. v Brně. Jedná se především o návrhy a výrobu speciálních držáků vzorků a vývoj nových metodik v oblasti přípravy mikrobiologických preparátů vedoucích k nalezení optimálních parametrů jednotlivých procesů. V experimentální části se nachází ověření metodologických postupů při studiu hydratovaných a na elektronový svazek senzitivních preparátů. Následné srovnání různých přístupů na definovaném biologickém systému z oblasti mikrobiologie přispívá k rozšíření interpretace doposud známých výsledků. Mezi zkoumanými mikrobiologickými kmeny byly biofilm-pozitivní bakterie Staphylococcus epidermidis a kvasinky jako Candida albicans a Candida parapsilosis, jež jsou považovány za klinicky významné, protože se podílejí na vzniku závažných infekcí zejména u imunokompromitovaných pacientů. Dále byl studován vliv růstu biofilmu bakterie Bacillus subtilis na biodeteriorizaci a biodegradaci poly--kaprolaktonových fólií. Vývoj v oblasti cryo-SEM byl aplikován ve výzkumu mikrobů s biotechnologickým potenciálem, jako jsou např. Cupriavidus necator a Sporobolomyces shibatanus.
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Annual report 2014
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2014. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
Fulltext:  PDF
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Annual report 2013
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2010. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
Fulltext: PDF
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Annual report 2012
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2012. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
Slides: PDF
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