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Influence of Storage Conditions on Metabolic Profile of Apples
Duroňová, Kateřina ; Vávrová, Milada (referee) ; Kráčmar, Stanislav (referee) ; Márová, Ivana (advisor)
The goal of presented dissertation has been complex analysis of changes in content of fatty acids, enzymatic and low-molecular antioxidants in apples and related evaluation of perception of originators of storage diseases for apples stored in various conditions. Main part of the work has been dedicated to study of the impact of storage of apples in modified atmosphere with reduced amount of oxygen and in reference “normal” atmosphere for six months. Next part of the work has been dedicated to study how apple storage in common, consumer affordable, conditions (storage in a cellar, in a refrigerator, and in room temperature) affects content of low-molecular antioxidants. For testing has been selected apple kinds Jonagored, Golden Delicious, Idared, Šampion, and Granny Smith. Within the scope of this work has been optimized the method for determination of fatty acids in plant material with higher content of wax. The measured values imply the apples are valuable source of many important nutrition substances like vitamins, provitamins and antioxidants. During the storage process these substances exhibit considerable protective function. Long-term storage, mainly in the atmosphere with reduced amount of oxygen (FAN), enables preservation of majority of these important nutrition substances depending on the kind of apple and conditions of storage. Freezing process is conservative to apples (mainly in the presence of protective substances), while in the process of drying the values of all monitored antioxidants decrease depending on temperature and conditions of drying. Upon the choice of the storage method one must consider nutrition, sensoric characteristic and consumer demands.
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Microbial contamination packaging glass
Bělohoubková, Tereza ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
The bachelor thesis contemplates the formation of microbial contamination during production of glass packaging used in food industry. The theoretical part defines the word packaging, its function and legislation of glass packaging. Glass packaging production is described as well as arising risks of potential microbial contamination. Unacceptable microorganisms with ability to live on the surface of glass packaging and possible determination of the microorganisms are characterized in the thesis. In the practical part swabs of produced glass packaging were analyzed by ATP bioluminescence and pH of the inner glass surface was determined to assess species of microorganisms able to live on glass surface. Conclusion of the thesis discusses establishments to lower the risk of microbial contamination.
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Posouzení vlivu země původu a způsobu zpracování na mikrobiotu vybraného koření
Menoušková, Karolína
The diploma thesis deals with the requirements for the quality of spices. It mainly deals with the microbial contamination of spices, factors of influence and possible means to prevent its contamination. Furthermore, the work deals with the characteristics of spices of the genus Capsicum, its range and possible use. In the practical part of the work, the microbial contamination of spices in peppers and chilli was determined. Individual spice samples differed depending on the country of origin, the method of technological processing, physical treatment and the content of capsaicin. During the microbiological analysis, the total number of microorganisms (CPM), the numbers of coliform bacteria and Escherichia coli, moulds and yeast, or the presence of Clostridum perfringens were monitored. The highest CPM value (4,49 log KTJ·g−1) was detected in the sample of ground chilli from China. A higher number of coliform bacteria and E. coli (2,49 log KTJ·g−1) was observed in the sample of sweet pepper from Spain. A significantly higher number of moulds and yeasts (3,13 log KTJ·g−1) was recorded in the sample of ground goulash pepper from the Czech Republic. In the case of Cl. perfringens, the presence of this bacterium was showed in 3 of 13 pepper and chilli spice samples. During the laboratory experiment, no significant deviations of occurrence of the monitored microorganisms were detected in comparison with the recommended limits or the results of scientific studies. The results show that microbial contamination may be affected by the country of origin, the physical treatment, or the alkaloid content of capsaicin, which evidences an antimicrobial activity. When monitoring the effect of technological processing on the spice microbiota, there was no statistically significant difference between the monitored pepper samples (P < 0,05).
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Mikroorganismy kontaminující nápoje z čerstvého ovoce a zeleniny (smoothie)
Keresztesová, Nela
The diploma thesis is focused on microorganisms contaminating drinks from fresh fruits and vegetables intended for direct consumption. The theoretical part focuses on technologies for the production of fruit and vegetable juices and the most common methods of preservation. Another part of the work is focused on microbial contamination (bacteria, fungi, yeasts and mycotoxins). In the experimental part, this work deals with microbiological analysis, which determined the presence of contaminating microorganisms. The microbiological quality was compared for fresh unprocessed juices intended for direct consumption with juices treated with high pressure or gentle pasteurization. It was confirmed that higher numbers of microorganisms were found in fresh juices, but also that an increase in microorganisms was noticeable after the minimum shelf life had expired.
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Microbial contamination packaging glass
Bělohoubková, Tereza ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
The bachelor thesis contemplates the formation of microbial contamination during production of glass packaging used in food industry. The theoretical part defines the word packaging, its function and legislation of glass packaging. Glass packaging production is described as well as arising risks of potential microbial contamination. Unacceptable microorganisms with ability to live on the surface of glass packaging and possible determination of the microorganisms are characterized in the thesis. In the practical part swabs of produced glass packaging were analyzed by ATP bioluminescence and pH of the inner glass surface was determined to assess species of microorganisms able to live on glass surface. Conclusion of the thesis discusses establishments to lower the risk of microbial contamination.
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Optimalizace molekulárně-biologických metod pro detekci kontaminant v koření
Došková, Markéta
Contaminants are described in food generally, with narrower aim to spices in literary part of thesis. Bigger attention is dedicated to mycotoxins: secundary products of molds, basic survey, ways of assessment and legislation connected with their monito-ring. The main part of literary searches is focused on methods for microbial quality as-sessment of foods, then on description of classic and modern methods. Whereas samples of dried capsicum and pepper powders served as a samples for practical part, the end of theoretical part is devoted to individual steps for optimalization of new moleculary-biological method. The outputs of each steps are then parts of results and discussion, as well as other prospects and possible ways to future.
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Mikrobiologické parametry nepečených cukrářských výrobků
Poláčková, Gabriela
The subject of this Bachelor thesis is to approach and further describe microbial contamination matters which could form in unbaked confectionery products. The theoretical part focuses its attention on describing types of contaminations and pathogens and its impact on human health condition. Subsequent theoretical part concerns with precautionary steps, which producers can make in order to minimize the chance of product being microbially contaminated and specifies the production process along with storage and selling which, concerning contamination, are crucial factors. The objective goal of the practical part was to further verity presented theories. In order to achive this objective the analysis of three different unbaked confectionery products was carried out. These product were stored under different conditions such as temperature and environment.
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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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Mikrobiální rizika při výrobě a prodeji cukrářských výrobků
Gallinová, Ludmila
This thesis is concerning with microbic contamination problematics during the production and sale of confectionery products. It defines the level of contamination we can find in the mentioned confectionery products. It also gives out the basic and the most important pathogens. Besides that it shows how to avoid the contamination and which methods and processes during the production and sale could be used. The experimental determination of the important microogranisms is also part of this thesis. We have done an microbiological analysis of the confectionery products which was bought in two diffenert confectionery stores. We have also done smears on different places of the stores and checkings to find an appereance of microorganisms in the air in each of these stores.
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Mikrobiologie balených minerálních vod
Böhmová, Martina
The topic of bachelor thesis is microbiology of bottled mineral water. First is defined what mineral water is and how is divided. Other chapters are focused on bottled water. Here are explained terms such as natural mineral bottled water, spring bottled water, baby bottled water and bottled water. Further are described general requirements for bottled water where the microbiological, physical and chemical indicators belongs. Follows the chapter of microbiology water which mainly deals with an indicator microorganism and the risk of microbial contamination of bottled water. The last chapter of literature is review of water disinfection which is focused on chlorination, ozonation, ionization and water disinfection using ultraviolet radiation. Finally was conducted microbiological analysis of selected types of mineral waters. In the samples was determined by the number of culturable micro-organisms at temperature of 22 °C and 36 °C. At the end were the results anylysis compared with the requirements of notice no. 275/2004 Sb.
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