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Hodnocení mikrobiologických rizik jedlého hmyzu
Hedvičáková, Adéla
Eating edible insects is an activity that has recently become increasingly important. In order to use edible insects safely, it is necessary to carry out, among other things, an assessment of the risks associated with consumption. This work focused on the microbiological risk assessment of edible insects. The theoretical part of the thesis provides information on the nutritional properties of edible insects and the risks associated with insect consumption. It also mentions legislation related to the inclusion of insects in food. The thesis describes the impact of insects and their consumption on the environment and presents factors that need to be further addressed in the future. The thesis provides a list of important pathogenic microorganisms. In the practical part it is possible to find a statistical evaluation of the measured values of the pathogens present in the insects and in the feed. Total counts of microorganisms, Escherichia coli, Enterobacteriaceae, moulds, Staphylococcus aureus and lactic acid bacteria were determined. The results were compared with those of studies on similar topics.
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Kvasinky jako součást mikrobioty osidlující potravinové suroviny a potraviny
Ferbyová, Kateřina
In the literary research this thesis summarizes general information about the yeast genera, including cytology, morphology, and physiology of the cell. Yeasts are being classified within taxonomy. Some of the most important genera found and used in the food industry are characterized. Theses then describes both the cultural and contaminating microbiota of main food groups. Lastly, the paper describes some commercially used preservation techniques. The experimental part of this thesis is focused on assessing total microbial count (TMC) and yeast and mold count in two samples of spontaneously fermented beer as well as two samples of wine with different treatment. This is to capture the natural microbiota of these alcoholic beverages. In the case of yeast and mold count, samples were inoculated in chloramphenicol yeast glucose agar, in the case of TMC the plate count agar (PCA) was used. Found yeast was reinoculated in order to obtain a pure culture strain. Yeasts were identified using a CANDIDA-screen set (Erba-Lachema). C. glabrata, C. krusei, C. lipolytica and S. cerevisiae were found. Molds have been found on PCA. They were isolated and identified under microscope based on their morphological features. 3 Penicillium molds and 1 Aspergillus mold were identified.
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Organoleptické defekty vína zpôsobené plesňami
Peško, Jakub
This thesis dealt with the issue of an impact of mildew on wine quality. It clarifies the negative effects of mold which already occur in vineyard on grape bunches and the rest of the vine bush. It also explains that the mold is not getting into the wine only from mold infected grapes but also during the wine making and wine improving in cellar management. The thesis analyzes the characteristics and impacts of mold secondary metabolites and their wine quality affecting changes. It further describes a method of determination of certain substances that affect organoleptic wine characteristics and even threaten a human health.
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Probiotické mikroorganismy v masné výrobě
Zelinková, Kateřina
This bachelor thesis is about molded fermented meat products and the possibility to use the probiotic organisms on the surface of these products. The molds can form desirable and undesirable effects. One of the undesirable effect is the fact that the molds can form toxic second metabolites. The molds are used as a coverage on the fermented meat products to form specific sensory substances. Probiotics are microorganisms which confer health benefits to the digestive tract of their host. Any microorganism capable of surviving in the digestive tract of host, tolerate stres and keep such effect can be considered a candidate.
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Mikrobiální kontaminace medů
Sojková, Tereza
The diploma thesis Microbial contamination of honeys in the literature recherche presenting chemical composition of honey, its properties and effects to human health. The major part deal with microbial contamination of honey, characterization of important groups of microorganisms and describing defects of honey produced their activities. Further it shows with possible ways of precaution against these undesirable changes. The experimental part is focused on microbiological analysis and spectrophotometric measurement of floral and honeydew color, purchased directly from beekeepers from the region Vysočina. Investigating changes in numbers of microorganisms and changes color over time.
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Vliv skladování krmných surovin na výskyt mykotoxinů
Mrvová, Kateřina
Mrvová K.: Storage of feed materials impact on the development of mykotoxins. Brno: Mendel university in Brno, 2017. The thesis deals with the explanation of the concepts related to mold, mycotoxins and their influence on the storage of feed materials. Furthermore, the effect of these pathogens on the animals health and the possibility of their elimination is also included. The experimental part focuses on the inoculation of the Fusarium culmorum fungus and the subsequent analysis of mycotoxins in the year of sowing and the year after the storage. The most represented toxin was deoxynivalenol, which was present in the 57 % of all samples. Other major representatives were DON-3-glucoside (masked mycotoxin) and zearalenone, also one of the most common mycotoxins in feed. Based on the data found it was concluded that, with some exceptions such as 15-acetyl-DON, beta-zearalenone and enniatin A1, most of mycotoxins increased despite the previous application of fungicides and despite the optimal conditions of storage.
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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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