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Mikrobiální kontaminace baleného masa
Cholastová, Kateřina
A description of packaged meat microflora is provided in this bachelor thesis. It deals with the chemical composition of meat and the factors influencing the growth of microorganisms. Main topic is the characterization of microorganisms causing spoilage of packaged meat and microorganisms causing formation of foodborne illnesses. Methods of fighting against undesirable microorganisms are also included. The thesis contains packaging types characterization, options in the packing of meat, packaging requirements, and shortcomings during the packing. The experimental part is focused on determining the most important microorganisms' groups appearing in samples of differently packaged meat.
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Mikrobiální kontaminace a její změny v průběhu skladování baleného výsekového masa
Cholastová, Kateřina
This thesis is focused on the issue of microflora of packaged cut meat. It is characterized by significant external and internal factors that influence growth and the proliferation of microorganisms. The next part is a brief description of groups of microorganisms causing spoilage of packaged meat and microorganisms causing disease from food. There are mentioned methods of prolonging the shelf life of meat, the most substantial part of which is devoted to the possibilities of meat packaging, the functions of packaging, plastic materials and possible migration of substances from them are also mentioned. The experimental part of the thesis is focused on the comparison of differently packaged samples of pork meat from the point of view of important groups of microorganisms. A significant part is the comparison of color changes during storage of differently packaged meat measured on a spectrophotometer.
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Studium přepěňování piva při použití sladů ze sladovny Bernard
Stuchlík, Tomáš
In theoretical part of this diploma thesis "Study of beer gushing using malts from Bernard's malthouse" are introduced elemental theoretical information about barley, malting and beer making. Further description of fungi, which can infect barley, and their products - mycotoxins and hydrophobins, which can contaminate malt. Next chapter is about gushing in general, sortinting of gushing, principle and factors what influence him, also about possibillities of reduction and prediction. Practical part of diploma thesis is about measuring gushing pontencial by Carlsberg test and is divided into two parts. Aim of first part is gushing pontecional of each interrmediate product during malting in Malthouse Rajhrad. Second part is focused on/at? optimalization prediction method called Carlsberg test and factors whitch can have influence onto method's results.
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Možnosti přežívání a množení patogenních a nepatogenních mikroorganismů v cukrářských výrobcích
Šrubařová, Monika
This master thesis is focusing on analysis of two kinds of confectionary products: nutty and lemon balls. The samples were analysed and they determinate the numbers of total count of bacteria, number of S. aureus, yeast and microscopic fungi, coliforms bacteria and E. coli, detection of Salmonella spp. and Listeria monocytogenes. Furthermore, S. aureus (strain CCM 5974) was inoculated in the samples. These samples determinate the number of S. aureus and possibility of the production an enterotoxins of S. aureus. Staphylococcal enterotoxin was detected with the reverse passive latex agglutination (RPLA). The result of determination is that the numbers of total count of bacteria influence of storage period the number was reduced (p<0,05). Statistical differences were not found between the nutty and the lemon balls (p>0,05). During the first and the second analysis was found growth of yeast and microscopic fungi in the nutty balls. In the lemon balls was found a growth of yeast and microscopically fungi during the first analyses and in one sample only. Also the number of bacteria was reduced with S. aureus (p<0,05). There were not found any statistical differences between the nutty and the lemon balls (p>0,05). The number of E. coli was not found in any our samples. The coliform bacterium was found only with the first and the second analysis in the nutty samples. In the lemon samples the coliform bacterium was found only in the first analysis. During the first detection of Salmonella spp. were found four colonies of this bacterium in the nutty samples. Colonies of Listeria monocytogenes were not detected in any of these samples. Microbiological analysis of inoculated sample confirms that our confectionary products are not suitable for growth of pathogenic microorganism S. aureus. It also proves that between the nutty and the lemon samples were no statistical difference (p>0,05). During the inoculation was proven that S. aureus (CCM 5974) with concentration 1,2.105 CFU.g-1 is capable to form in products enterotoxins, which stays in products in contrast with S. aureus, after a certain period of time.
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Mikrobiologie koření - stanovení a porovnání výskytu významných skupin mikroorganismů ve vzorcích koření - pepře černého celého a pepře černého mletého
Procházková, Marcela
The dissertation is occupy with microbial settlement of black pepper, which is one of the world's most widely used spices. Characterizes each kind of pepper, discribe microorganisms occurring in spices and spice treatments. It also state legislative limits of microorganism occurrence. The practical part of this work deals with experimental determination of selected groups of microorganisms in black pepper. Analyzed samples of black pepper were purchased in business chains, sold under a known brand and private label and also in shops dealing only with spices and herbs. The results of the work shows that microbial contamination of spices is constantly decreasing and in most cases doesn’t exceed the allowed limits. The most contaminated sample belonged to private label samples, and the least contaminated sample belonged to wholesale spice distributors.
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Mikrobiologické parametry majonézových omáček
Krumplová, Adéla
„The microbiological parameters of mayonnaise“ diploma thesis is in literature research focused on the theme of mayonnaise production as well as food legal requirements. Describing microorganisms associated with mayonnaise sauces in main part. Observing the pathogenic and spoiling-cause microorganism and factors influencing their content in mayonnaise sauces. Thesis concentrate into mayonnaise and tartare products microbial analyses in its practical part. Monitoring the microbial quantity change from the perspective of diferent matrix composition, storage temperature and expiry date.
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Study of the ETICS surface resistance to biotic attack
Těžká, Adéla ; Žák,, Antonín (referee) ; Žižková, Nikol (advisor)
This diploma thesis deals with the study of resistance of ETICS surface treatments to biotic attack. The theoretical part elaborates a research focused on biotic attack of facades of buildings insulated by contact insulation systems ETICS. Based on the information obtained during the elaboration of the bachelor thesis and further study, the optimization methodology of ETICS surface treatment resistance to biotic attack proposed in 2018 is elaborated. In the practical part, the proposed methodology is verified, evaluated and recommendations concerning the suitability of using the proposed methodology in construction practice are implemented.
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Laboratory diagnostic of mold genus Fusarium
Vitáčková, Petra ; Konečná, Klára (advisor) ; Vejsová, Marcela (referee)
Submitted diploma thesis deals with laboratory diagnostics of filamentous micromycetes (moulds) genus Fusarium in the laboratories of medical mycology. In the first part of the diploma thesis is dedicated space for general familiarization with filamentous microscopic fungi. Next separate chapter describes the genus Fusarium, especially in relation to human medicine. The final part of the diploma thesis summarizes current possibilities of laboratory diagnostics of filamentous micromycetes, focusing on the genus Fusarium. Invasive infections caused by filamentous fungi are increasingly common complication, especially in immunocompromised patients. In most cases they affect the patients with hematologic malignity and patients after hematopoietic stem cell transplantation or solid organ transplantation. The most common etiological agent of such infections is unambiguously the Aspergillus genus. However, in recent years, increasingly cases of infections due to less common filamentous fungi, including Fusarium spp. are described. Invasion fungal infections are associated with very high mortality. The basic requirement thus becomes the speed and accuracy of diagnosis. The most important methods for the laboratory diagnostics of invasive infections caused by filamentous fungi are conventional methods -...
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Testování antifungální aktivity obalových materiálů s rostlinnými extrakty
Jiráková, Hana
This diploma thesis deals with testing of antifungal activity of packaging materials with plant extracts. First part is a literature review, consisting of three chapters. First chapter contains basic characteristics of filamentous fungi and their metabolic products. Second chapter describes properties of packaging materials used in the food industry with a focus on active packaging. Last chapter of the literature review discusses the essential oils of plants. There are described the properties of essential oils, chemical composition and samples of plants from which the essential oils are most often obtained. The practical part of this thesis deals with the microbiological analysis of selected food stored in the packaging with active foil. This foil was enriched by spray with a mixture of plant extracts. The aim of this experimental determination was to find out if the active foil has an antifungal impact. Tested microorganism was Penicillium chrysogenum.
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