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Změny mikrobiální kontaminace vajec v průběhu skladování
Zemanová, Aneta
This masters thesis deals of microbial contamination of chicken eggs in storage. Test samples were tracked for the following microbial indicators: Total Viable Count (TVC), bacteria of the Enterobacteriaceae family, bacteria of the Enterococcus genus, psychrotrophic microorganisms, yeasts and molds. Microbial analysis was made for eggs acquired from market chains, originating from three different farming environments: enriched cages, cage-free and free range. Samples were stored in three different temperature environments: refrigerated at 5 °C for the whole storage period, stored in a thermostated box at 28 °C for the whole storage period and alternating between 5 °C and 28 °C temperature environments with one week storage periods each. The analysis of acquired test samples shows that TVC did not change significantly between different farming environments and storage temperature environments. Cage-free eggs show increasing TVC in long time storage (21 days). Cage-free and free range eggs also show higher count for Enterobacteriaceae. Enterobacteriaceae counts show significant differences between samples stored at constant 28 °C and alternating temperatures. Lowest microorganism count for bacteria of the Enterobacteriaceae family was observed at alternating temperatures. Long time storage resulted in elevated Enterobacteriaceae count in cage-free eggs. Presence of Enterococcus, psychotrophic microorganism and molds was detected in a low number of samples.
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Technologicky významné mikroorganismy v nápojovém průmyslu
Prokopová, Linda
This bachelor thesis was elaborated in 2019 and 2020 at the Department of Post-Harvest Technology of Horticultural Products of the Faculty of Horticulture, Mendel University in Brno. Bachelor thesis deals with the division of microorganisms, description of their nutrition and reproduction, important genera in terms of both positive and negative. The influence of microorganisms for food industry and important fermentation processes for beverage industry is described. All important microorganisms for the production of wine, beer, spirits and milk fermented beverages are included. The work also follows the microorganisms, which cause various defects in the bev-erage.
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Mikrobiologické parametry vody ze soukromých studní
Hanáková, Dorota
The bachelor thesis is focused on microbiological parameters of drinking water from private wells. The theoretical chapter is focused on the properties and legislative requirements of drinking water, especially from the microbiological point of view. Microbiological analysis of 7 water samples from private wells was performed in the experimental part of the thesis. The analyzes were carried out in October, November and January. The resulting values were compared with legislative requirements and other studies carried out so far. Six of seven samples, therefore 85.7%, did not comply with the parameters stipulated by legislation. Consuming this water might constitute a health risk. The results of the given samples were compared in individual months. Most of the samples showed a trend of decreasing number of microorganisms with decreasing outside temperature.
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