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Vliv biologického a chemického ošetření na výskyt biogenních aminů u vojtěškových siláží
Remerová, Pavla
In the experiment, the influence of two different biological silage additives (Lactococcus lactis (NCIMB 30117), Lactobacillus plantarum (DSM 16568), Enterococcus faecium (DSM 22 502 / NCIMB 11181), the enzyme xylanase EC 3.2.1.8.) And chemical (43% formic acid 30% ammonium formate and 10% propionic acid and 2% benzoic acid) at a concentration of biogenic amines, nutrient content, evaluation of the quality of the fermentation process and microbiological parameters for alfalfa silage (Medicago sativa). Silage fermentation time was 90 days. Biological silage additive significantly increased incidence of putrescine (51%; P <0.05), lactic acid (11%; P <0.05), protein (11%; P <0.05). Conversely, there was a significant reduction cadaverine (29%; P <0.05), histamine (57%; P <0.05), spermidine (15%; P <0.05), spermine (55%; P <0.05), acid acid (40%; P <0.05), ethanol (55%; P <0.05) ammonia (25%; P <0.05), and ash (9%; P <0.05). In the group treated by chemical silage additive is statistically significantly increased histamine content (63%; P <0.05) and tyramine (34%; P <0.05). Decreases in the concentration of putrescine (18%; P <0.05), cadaverine (55%; P <0.05), spermidine (47%, P <0.05), spermine (45%; P <0.05), lactic acid ( 16%; P <0.05), acetic acid (46%; P <0.05) ammonia (59%, P <0.05), ash (13%, P <0.05) and fat (24%, P < 0.05). From a microbiological point of view have been affected by the lactic acid bacteria, molds, yeasts, enterobacteria and total number of microorganisms. The results show that to maintain hygiene and healthy silage is preferable to use biological and chemical silage additives. For alfalfa silage inoculant chemical has higher efficiency in maintaining health security silage compared with biological inoculant
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Rod Lactobacillus a jeho význam v potravinářství
Olbertová (roz. Groligová), Žaneta
This thesis characterizes the genus Lactobacillus, one of a series of lactic acid bacteria. It specifies the bacteria significant species in the food industry. Furthermore, the thesis deals with the occurrence and importance of lactobacilli, mainly in food but also in relation to the human organism, animals and plant materials. The thesis describes the positive influence of lactobacilli on the human organism. A negative impact is described too, primarily from the perspective of food spoilage. In the conclusion of the thesis the practical part focuses mainly on the determination of this genus in raw goat's and cow's milk and in acidified milk.
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Zdravotní aspekty a využití probiotických mikroorganismů
Ishaková, Žaneta
The bachelor thesis deals with the health aspects and the use of probiotic microorganism in food and pharmaceutical industry. There are characterized some genera of probiotic and their microbiological and technological requirements in the work. Subsequently are described the effects of probiotic on diseases related to the immune and gastrointestinal system. Further work is focused on the probiotic products such as dietary supplements containing probiotics and fermented dairy products. The last part is devoted to the legislative demands on probiotics.
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Změny mikrobiologických a senzorických parametrů v průběhu výroby a skladování kefíru
Horňák, Tomáš
Kefir is a fermented dairy product made from milk fermentation by lactic acid bacteria and yeasts. The main result of milk fermentation is conversion of lactose by bacteria into lactic acid and changes in milk texture, yeast complete the product properties mainly by production of carbon dioxide and ethanol. At the same time, depending on the different bacterial and yeast expressions in the culture used and the various technological conditions of the fermentation process, other substances with sensory or nutritional significance are also produced. This diploma thesis focuses mainly on microorganisms, which are important for kefir production. It also deals with the basic characteristics of kefir, technology of production, sensory properties and microorganisms causing its spoilage. Practical part deals with changes of microflora and with sensory properties of kefir and kefir ice cream during maturation.
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Sledování vybraných mikrobiologických ukazatelů u rostlinného produktu v průběhu skladování
Gazdíková, Pavla
The experimental part of the thesis deals with production and monitoring of microbiological indicators in acidified plant products during their storage. Four raw materials were used for production: soy, almond, cashew and poppy. In microbiological analysis, the total number the following microorganisms were monitored - lactic acid bacteria, coliform bacteria, yeast together and mold. It has been found that the number of microorganisms monitored increases with increasing shelf life. The results from the microbiological analysis pointed out that all monitored samples are harmless to health for one week of storage. From a nutritional point of view, the highest fat content was determined in the tonsil sample, the highest total nitrogen content was found in the soy sample. The almond sample received the best impression by general public. The sensory analysis performed by trained people showed no statistically significant difference between the evaluated samples (p < 0,05).
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Mikrobiologické parametre mliečno kvasených zelenín
Fialová, Tatiana
The thesis deals with fermented vegetables. Firstly, it reviews literature focused on consumption of vegetables and their composition. Later, it deals with lactic acid fermentation of various vegetables and their microbiological properties. The thesis then focuses on microorganisms in these products which are beneficial as well as harmful to human health. I touch upon strategies of eliminating harmful microorganisms in this food. The empirical part examines groups of microorganisms in samples of mass-produced fermented cabbage (sauerkraut), cucumber, kimchi and self-made pickled vegetables. For analysis, I used plate count cultivation method. The results indicate that there was a much higher count of microorganisms (including lactic acid bacteria) in self-made fermented vegetables (10
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Mikrobiologické aspekty výroby farmářských fermentovaných mléčných výrobků
Náplavová, Aneta
Theoretical part of the bachelor thesis is focused on microbiological aspects in the production of farmed fermented dairy products. In thesis are characterized fermented dairy products, their distribution, technological processes and associated microorganisms the used in their production. In the next chapter is defined the issue of pure dairy cultures. Further more pathogenic microorganisms and microorganisms causing the spoiling of fermented dairy products are defined. Then follows the measures to combat undesirable microorganisms. The last part of the theoretical part is devoted to the requirments of raw milk and the current legislation related to farmed fermented dairy products. Practical part was focused on the determination of significant groups of microorganisms in farm yoghurts.
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Vliv probiotik na onemocnění trávicího traktu psů.
Nakládalová, Kristýna
Probiotics are recently use as food supplements in humans and in animals. Because they have beneficial effect on health, it has also been used as a supportive treatment for various gastrointestinal diseases in dog. This thesis describes about genus of probiotic bacteria and their characteristic, their mechanism of action and also represent the most important strains of bacteria the most commonly used as probiotics. This bachelor thesis describes the required properties of probiotics used in animal nutrition. The next part is about an anatomy and a physiology of the digestive tract of the dog, which is followed by part of the most important diseases affecting the intestines in dogs. The last chapter is a collection of available studies, which focus on probiotics therapy in dogs.
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Mléčné bakterie ve vinařství a studium jejich inhibice
Sapanelová, Claudia
This diploma thesis deals with the issue of lactic acid bacteria in oenology and study of their inhibition. It includes the research of the available resources aimed at this topic, including the recent practical knowledge. It focuses on the general characteristics and taxonomy of lactic acid bacteria, describes the genes present in wine production, their development, metabolism and the associated sensory changes or currently known inhibition methods. The practical focus of the thesis is the study of the possibility of using the antibacterial effects of silver compounds against undesirable lactic acid bacteria in wine technology. Within the research, were established appropriate microbiological experiments and examined the influence of different doses of selected inhibitory agents: silver nitrate, colloidal silver and silver nanoparticles on the development and metabolic activity of bacteria of the species Pediococcus damnosus strain CCM 2465. The experiment proved certain inhibitory effects of all the compounds, whereas better results were achieved with silver nitrate and colloidal silver.
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Obsah biogenních aminů v naturálních vínech
Kameníková, Zuzana
This thesis deals with the content of biogenic amines in natural wines. It compares the results of the sensory evaluation of the analyzed samples with the results of the chemical analysis of the basic parameters of the wine and with the results of the analysis of the content of biogenic amines. In the literature review, the chemistry and toxicology of these substances is described. The biochemistry of processes and the conditions under which they originate are explained in detail. Part of the review deals with the technical process of detection of biogenic amines. The experimental part describes the material and methods of determination of the sensory and chemical parameters. Both analysis are compared and statistically processed. The results show that biogenic amines are formed primarily by lactic acid bacteria and are found to be present in larger amount in wines that have undergone spontaneous malolactic fermentation. Based on these conclusions the propositions for future research and its applications in process of winemaking is made.
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