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Molecular identification of probiotic bacteria in milk products form commercial yoghurt cultures
Horňan, Samuel ; Fialová, Lenka (oponent) ; Smetana, Jan (vedoucí práce)
Lactic acid bacteria are considered as an important group of bacteria with probiotic effects, which are being widely used in the food industry or pharmacology. Identification and characterization of important probiotic strains play an essential role in the validation of probiotic products for commercial purposes. Their identification using molecular-biology techniques (most commonly PCR method) is one of the standard tools in commercial operations and services. The aim of this bachelor thesis is a literature review of probiotics and probiotic strains as well as a summary of current knowledge about the use of molecular biology techniques for identification of these bacteria with probiotic properties in dairy products. The experimental part of this work verifies the presence of probiotic bacteria declared on selected commercial dairy products using the polymerase chain reaction (PCR) method.
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Effects of the addition of distillates in white sausage production on the sensory quality of the product
Horňan, Samuel ; Kovalčík, Adriána (oponent) ; Mikulíková, Renata (vedoucí práce)
This diploma thesis deals with the production and sensory analysis of white sausages to which different types of distillates have been added. The aim of this thesis is to observe the effect of the added distillates on the overall sensory quality of the sausages. The theoretical part describes meat and meat products, meat and meat product legislation, characteristics of sausages and the technological process of white sausage production. Furthermore, it characterises alcoholic beverages, the legislation of spirits and distillates, and it includes the characteristics and description of raw materials for the production of distillates as well as substances occurring in distillates. In addition, it illustrates the basic principles of sensory perception and sensory analysis. The experimental part deals with the production of white sausages to which 5 selected types of distillates have been added. The result consisted of a total of 10 sausage samples produced in 2 batches, each batch varying in the volume of the added distillate. Together with the samples there was also produced a standard that contained no added distillate. These sausage samples were then further evaluated sensorially using general discrimination tests, a sensory profile evaluation method and the dynamic method Temporal Dominance of Sensations (TDS). Besides the sensory analysis all samples underwent gas chromatography that determines the percentage of their fatty acids content. The data obtained from the sensory analysis were subjected to the general descriptive statistics and graphically evaluated. The evaluation of the difference between the samples and the standard was performed statistically using the Thurston model and hypothesis tests. Analysis of variance (ANOVA) revealed the existence of statistically significant differences in some of the measured parameters, between the samples with lower and higher added volume of distillate. Correlations between the measured parameters were identified by covariance. Differences and similarities of the individual samples regarding their parameters were evaluated by Principal Component Analysis (PCA). Graphical analysis of the results from TDS described and clarified in more detail the variation of dominant flavours in the samples over time, which were not detected in the sensory profile evaluation.
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Effects of the addition of distillates in white sausage production on the sensory quality of the product
Horňan, Samuel ; Kovalčík, Adriána (oponent) ; Mikulíková, Renata (vedoucí práce)
This diploma thesis deals with the production and sensory analysis of white sausages to which different types of distillates have been added. The aim of this thesis is to observe the effect of the added distillates on the overall sensory quality of the sausages. The theoretical part describes meat and meat products, meat and meat product legislation, characteristics of sausages and the technological process of white sausage production. Furthermore, it characterises alcoholic beverages, the legislation of spirits and distillates, and it includes the characteristics and description of raw materials for the production of distillates as well as substances occurring in distillates. In addition, it illustrates the basic principles of sensory perception and sensory analysis. The experimental part deals with the production of white sausages to which 5 selected types of distillates have been added. The result consisted of a total of 10 sausage samples produced in 2 batches, each batch varying in the volume of the added distillate. Together with the samples there was also produced a standard that contained no added distillate. These sausage samples were then further evaluated sensorially using general discrimination tests, a sensory profile evaluation method and the dynamic method Temporal Dominance of Sensations (TDS). Besides the sensory analysis all samples underwent gas chromatography that determines the percentage of their fatty acids content. The data obtained from the sensory analysis were subjected to the general descriptive statistics and graphically evaluated. The evaluation of the difference between the samples and the standard was performed statistically using the Thurston model and hypothesis tests. Analysis of variance (ANOVA) revealed the existence of statistically significant differences in some of the measured parameters, between the samples with lower and higher added volume of distillate. Correlations between the measured parameters were identified by covariance. Differences and similarities of the individual samples regarding their parameters were evaluated by Principal Component Analysis (PCA). Graphical analysis of the results from TDS described and clarified in more detail the variation of dominant flavours in the samples over time, which were not detected in the sensory profile evaluation.
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Molecular identification of probiotic bacteria in milk products form commercial yoghurt cultures
Horňan, Samuel ; Fialová, Lenka (oponent) ; Smetana, Jan (vedoucí práce)
Lactic acid bacteria are considered as an important group of bacteria with probiotic effects, which are being widely used in the food industry or pharmacology. Identification and characterization of important probiotic strains play an essential role in the validation of probiotic products for commercial purposes. Their identification using molecular-biology techniques (most commonly PCR method) is one of the standard tools in commercial operations and services. The aim of this bachelor thesis is a literature review of probiotics and probiotic strains as well as a summary of current knowledge about the use of molecular biology techniques for identification of these bacteria with probiotic properties in dairy products. The experimental part of this work verifies the presence of probiotic bacteria declared on selected commercial dairy products using the polymerase chain reaction (PCR) method.
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