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Influence of production environment on the occurrence of contaminating Penicillium in smear ripened cheese
Veselá, Vendula ; Brázda, Václav (referee) ; Vítová, Eva (advisor)
The topic of this thesis is the monitoring of the environment in a cheese production plant specializing in cheese ripened under a smear rind. The aim is to evaluate the occurrence of Penicillium mold as the main contaminant microorganism, depending on the sampling location and production time. Air samples were collected throughout the production process using the sedimentation method at 21 designated locations. The total number of microorganisms, selected groups of microorganisms, and the target microorganism (Penicillium mold) were monitored in the collected samples using cultivation (according to ČSN standards), microscopic, and molecular diagnostic techniques. The aim was to evaluate the occurrence of Penicillium citrinum, chrysogenum and commune species in dependence on the sampling location and production time. As part of the production screening, the broader microflora was first evaluated, followed by monitoring for contaminating molds. Using macroscopic and microscopic methods, 36 morphologically distinct colonies were selected. Microscopic analysis confirmed the presence of bacteria, yeasts and molds of the genera Penicillium, Cladosporium and Aspergillus. In order to identify the microorganisms present, an analysis using the polymerase chain reaction (PCR) method was performed, preceded by DNA isolation using the NucleoSpin Microbial DNA kit and phenol extraction. Based on real-time PCR results, the occurrence of contaminating Penicillium and Cladosporium molds was detected even in the early stages of production. Molds from these genera are found throughout the entire facility except for the single room that serves as a curd cooler before forming. Aspergillus mold, in the form of yellow mold with white mycelium on the edge of the colony, was detected only once in the drying room where cheese ripening occurs, and confirmed by microscopic observation. The genus Cladosporium was found in five morphologically distinct forms in the production environment. In addition, DNA was isolated from 11 morphologically distinct bacteria. Real-time PCR identified this DNA as belonging to coryneforms, with four of them belonging to the genus Brevibacterium. The genus Penicillium was represented by 13 morphologically distinct colonies, real-time PCR confirmed the presence of Penicillium commune and Penicillium chrysogenum. In addition to the mentioned molds, 11 morphologically distinct bacteria were detected, from which DNA was isolated. Real-time PCR identified this DNA as belonging to coryneforms, with 4 of them belonging to the genus Brevibacterium. The results of this work completely map the contamination of the production environment of the plant, and based on these results, methods for environmental sanitation were proposed to ensure the decontamination of the production process.
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Production of acid- vs. rennet-curd fresh cheese varieties
Veselá, Vendula ; Suská, Alžběta (referee) ; Vítová, Eva (advisor)
This bachelor thesis‘ focus is on the production and characterization of fresh cheese. Model samples of fresh cheese were produced on VUT Brno using purely acidic curdling (cream cheese culture – lactic acid), combined curdling (cream cheese culture + rennet) and acidic combined with heat curdling (acetic acid. 92 C) The samples were observed for their content of bound and free fatty acids, volatile (aromatic) substances and for their sensory quality. The goal was to determine the influence of the method of curdling on the observed factors. The fats were extracted from the samples using a mixture of diethyl ether and petroleum ether solvents. The fatty acids were esterified with acid to methyl esters under boron trifluoride catalysis and identified by the GC-FID method. In the cheese curdled by combined curdling, a greater amount of free fatty acids was detected compared to the other samples. No significant difference in the amount of bound fatty acids was observed. The greatest fatty acid content overall was observed in the cheese produced by acidic curdling. For identification and semi-quantification of the volatile (aromatic) substances, an HS-SPME-GC-MS method was used. 72 volatile compounds were identified in the samples. The percentual representation of different chemical groups varied significantly, the highest number of volatile substances was observed in the cheese produced by acidic curdling. Sensory evaluation was conducted using an evaluation scale as well as a ranking test. In all the observed indicators, the commercial sample was evaluated the best. The cheese produced by combined curdling was received rather negatively due to the sour taste. The second-best cheese was ranked to be the cheese produced by acidic curdling. The results show that the acidic curdling is the best for taste as well as aromatic substance and fatty acid content. If we, however, consider other factors such as the time taken, the cheese produced by combined curdling appears to be the best overall.
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Environmentální problémy a sociálně-rekreační funkce Brněnské přehrady
Veselá, Veronika
The purpose of the bachelor thesis is to cover issues of the Brno Reservoir and to discuss the relationship that the inhabitants of the city of Brno and the surrounding area have to it. The thesis presents the environmental problems of the Brno Reservoir, it assesses the potential the Brno Reservoir has for recreational and leisure activities and, subsequently, it evaluates its functions from the socio-recreational point of view. The thesis includes a questionnaire survey to analyse the relationship of visitors and local residents to the Brno Reservoir. The results of the questionnaire survey show that the Brno Reservoir is a popular place for recreation and cultural events. In particular, the improvement of water quality in recent years plays an important role in this, thanks to the measures taken
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There is something in the air: Diversity of lichen symbionts in the aeroplankton
Veselá, Veronika ; Škaloud, Pavel (advisor) ; Vančurová, Lucie (referee)
Lichens that reproduce primarily sexually rely on the presence of their symbionts in the environment. A new lichen cannot develop without direct contact between the filaments of the germinating spore and a compatible symbiotic alga. However, the results of earlier studies do not provide solid evidence for photobiont presence on lichen-colonized substrates. The objective of this thesis was to assess various environmental types (air, bark, soil, stone, and artificial substrates) as potential sources of symbiotic algae. To achieve in-depth understanding of the diversity of green algae at a long-studied Central Bohemian study-site, Illumina MiSeq metabarcoding of the ITS2 rDNA region was combined with traditional sequencing of lichen algal ITS rDNA and morphological observations. The methods used revealed 283 species-level lineages and 1313 OTUs, many of which belonged to unknown species or higher taxonomic categories. All photobiont species associating solely with sexual lichens at the site could also be found in the vicinity of lichen thalli. As a result, both the substrates and the air, where these symbiotic algae occurred as well, may act as photobiont sources. In contrast, many symbionts that associate only with asexual lichen species, were never found at the site outside of lichen thalli....
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Successfull Efforts to Promote Czech Companies in German-speaking Countries
VESELÁ, Veronika
Annotation Author of the work: Veronika Veselá Head of the work: Mgr. Miroslava Durajová Topic of the bachelorwork: {\clqq}Successfull Efforts to Promote Czech Companies in German-speaking Countries`` The main purpose of this work is to make a general survey of Czech companies in abroad. It concerns also the firms that promoted in the market in Germany, Austria and Switzerland in recent years. This view is carried out in the form of an analysis of selected companies, where integrated profiles of certain firms are made practically. In particular profiles there is focused on the charakter and typology of firm-products, on the structure, size, activities and competetive strength of these firms in foreign markets. It is necessary to point out that there are mentioned two types of successful efforts {--} it means a dealership of Czech firms and an export of Czech firms to German-speaking countries. There is written about an international trade of the Czech Republic as well - eventually about Czech export to foregoing countries in general. Among others the work applies to an economic and commercial co-operation of the Czech Republic with German-speaking countries.
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Family Resiliency of Children with Autism Spectrum Disorder
Veselá, Veronika ; Sotáková, Hana (advisor) ; Viktorová, Ida (referee)
The aim of this diploma thesis is to research the area of family resiliency of children with autism spectrum disorder. The theoretical part deals with the resiliency phenomenon in general, stressful situations and strategies for their management by so-called coping mechanisms. This part is followed by family resilience, which provides brief description of the concept of the family, family resiliency itself and then informs readers about the specific models of family resiliency, out of which the most well-known concept comes from the McCubbins. The third chapter of the diploma thesis focuces on a family of a child with a disability. This part of the diploma thesis explains how the family responds to the child's disability, what adaptation phases they go through, and also reflects factors that can have positive impact on the adaptation of the family in a difficult life situation. The last chapter of the theoretical part focuses on the characteristics of autism spectrum disorders. It helps the readers understand the topic of autism spectrum disorders, their manifestations, partial diagnoses and also the effects of autism spectrum disorders on the family of an autistic child. The empirical part of this thesis aims to find out and map what is the resiliency of families of children with autism spectrum...
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School maturity and preparedness of a child for the 1 st grade from the point of view of speech
Veselá, Viktorie ; Komorná, Marie (advisor) ; Kotvová, Miroslava (referee)
The thesis focuses on the issue of school maturity and school readiness from the point of view of speech therapy such as its diagnosis and individual abilities that are needed for entering first classes of a primary school. The theoretical part deals with the characteristics of the preschool stage, school maturity and school readiness, registering for first class, the postponement of the school attendance, and communication disabilities of preschoolers. The aim of the empirical part of the thesis is to find out the standard of the school maturity and school readiness of children in an ordinary group as well as in a group with speech therapy of the same nursery. Tests are going to be used to find out the school maturity and school readiness such as Preliminary Test of School Maturity - verbal thinking, Test of Auditory Distinction - WM, Kwint Psychomotor Examination, and Examination of Language Skills for Preschoolers. Furthermore, the obtained data will be analysed and compared. The data collection will take place in Nursery School Zelenka in Turnov. KEYWORDS: Preschooler; school maturity; school readiness; diagnosis; communication disabilities
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Production of acid- vs. rennet-curd fresh cheese varieties
Veselá, Vendula ; Suská, Alžběta (referee) ; Vítová, Eva (advisor)
This bachelor thesis‘ focus is on the production and characterization of fresh cheese. Model samples of fresh cheese were produced on VUT Brno using purely acidic curdling (cream cheese culture – lactic acid), combined curdling (cream cheese culture + rennet) and acidic combined with heat curdling (acetic acid. 92 C) The samples were observed for their content of bound and free fatty acids, volatile (aromatic) substances and for their sensory quality. The goal was to determine the influence of the method of curdling on the observed factors. The fats were extracted from the samples using a mixture of diethyl ether and petroleum ether solvents. The fatty acids were esterified with acid to methyl esters under boron trifluoride catalysis and identified by the GC-FID method. In the cheese curdled by combined curdling, a greater amount of free fatty acids was detected compared to the other samples. No significant difference in the amount of bound fatty acids was observed. The greatest fatty acid content overall was observed in the cheese produced by acidic curdling. For identification and semi-quantification of the volatile (aromatic) substances, an HS-SPME-GC-MS method was used. 72 volatile compounds were identified in the samples. The percentual representation of different chemical groups varied significantly, the highest number of volatile substances was observed in the cheese produced by acidic curdling. Sensory evaluation was conducted using an evaluation scale as well as a ranking test. In all the observed indicators, the commercial sample was evaluated the best. The cheese produced by combined curdling was received rather negatively due to the sour taste. The second-best cheese was ranked to be the cheese produced by acidic curdling. The results show that the acidic curdling is the best for taste as well as aromatic substance and fatty acid content. If we, however, consider other factors such as the time taken, the cheese produced by combined curdling appears to be the best overall.
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BBC Radio 7 - public service for children
Veselá, Veronika ; Moravec, Václav (advisor) ; Osvaldová, Barbora (referee)
The object of this dissertation is to map out broadcasting to children on the BBC's public digital radio channel, BBC Radio 7. First, it will introduce BBC Radio 7 as a new digital radio station, that has been broadcasting since December 2002, whilst referring to BBC Radio's 7 history, it's programming and programm format and it's weekly reach and budget. Furthermore, the dissertation focuses on the characteristics of programmes aimed at children, that BBC Radio 7 broadcasts. Equally, it closely analyzes BBC World News for Children, the news bulletin created for children it's structure, the scope of news topics, the substance of the news stories, it's language and the way the news are made.
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