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Determination of probiotic bacteria in selected fermented milk products
KORANDOVÁ, Květa
The aim of the thesis was to monitor presence of probiotic microorganisms in representative fermented dairy products. Three samples of white yoghurt available in the market, in which the manufacturer declared presence of bifidobacteria, were chosen for determination of strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and the genus of Bifidobacterium. Bibliographic research deals with explanation of the wider context of probiotic microorganisms and the process of fermentation, fermented dairy products and in particular of yoghurt as one type of fermented dairy products. In the experimental part, the thesis focusses on evaluation of microbiological analyses and pH of selected yoghurts in relation to the samples and storage time. The results show that the number of live bacteria of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus strains complied with the statutory requirements, while the number of bacteria of Bifidobacterium genus could have been affected by various factors which caused that according to the results of the work, certain samples lacked the sufficient numbers of these bacteria.
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Changes in acidity during round-eyed cheese ripening
RANDLOVÁ, Monika
This thesis focused on the factors influencing the ripening of cheese , especially the first phase. The literature review was prepared during maturation of cheese , which is a comprehensive summary of the changes caused syřidlovými enzymes and enzymatic activity of cultures in which the cheese gets the typical appearance, texture, flavor and composition
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A monitoring of cultured microflora growth in yoghurt during the shelf life
LEHEROVÁ, Hana
The object of the dissertation was the monitoring of the quantity of the yogurt culture microbes Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus in selected yogurts after the end of the mature process and the consideration of the observed values with the requirements of the legislation. The literary search mentions the fermented dairy products and their classification, the characterization of individual types of lactic fermentation microbes and also the pure milk cultures used for the production of soured dairy products are not left out. The experimental part deals with the evaluation of microbiological analysis and the acidity of selected yogurts according to the influence of the producer and the storage life. The observed results showed, that the legislative requirement for the quantity of live microbes has been kept not only during the prescribed best-before period, but also during the complete experiment, it means also on the 56th day of the storage.
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Fermentation capability of bulk milk under usual conditions
BOUŠKOVÁ, Lucie
The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.
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Ecological requirements of the critically endangered species \kur{Sedum villosum}
PRŮŠOVÁ, Monika
Hairy stonecrop (Sedum villosum) belongs to the group of plants that are endangered by real risk of extinction. If appropriate measures are not soon undertaken, it may disappear from the territory of the Czech republic. Preparation of an action plan should be a prerequisite for undertaking such measures. The aim of this diploma thesis was to verify ecological demands of this critically endangered species. I tested the effects of soil acidity and shading on seed germination and growth of hairy stonecrop plants in experimental conditions.
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