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Molecular typisation of lactic acid bacteria
Jelínek, Zdeněk ; Ing. Špano Miroslav,PhD. (referee) ; Rittich, Bohuslav (advisor)
Lactic acid bacteria play important role both in food industry and health care. They are part of many fermented dairy products and gastrointestinal microflora. There is a whole variety of methods for bacteria identification, but we will focus on Rep-PCR and RAPD only. The aim of this work will be to discuss the impact of different correlation coefficients and cluster analysis algorithms on the results of taxonomic analysis.
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Lactic acid bacteria and their utilization
Jiříková, Ivana ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This bachelor thesis is aimed at the study of lactic acid bacteria. Within the frame of this thesis I have performed a literature research into findings about these bacteria. The first section is focused on the general bacteria identification and division into separate genus groups. It also describes the cytology, metabolism and industrial use of milk fermentation bacteria.
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Probiotic foods
Páterová, Alena ; Navrátilová, Jana (referee) ; Vítová, Eva (advisor)
This bachelor thesis summarizes the knowledge about problematic of probiotics and their positive effects on human health. Probiotics are live microorganisms, which, at application in appropriate quantity as component of food, have health benefit in humans and animals. Probiotics are already an important component of treatment in gastroenterology, in hepatology, at treatment of urogenital system, at prevention and therapy of cancer and mycoses. The best known probiotics are lactic acid bacteria, of which most often used are Lactobacillus and Bifidobacterium genera. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meat and vegetables. We can say, that advances in probiotic bacteria research are beneficial for both the consumers and the producers.
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Identification of lactic acid bacteria in food products using amplification methods
Jurečková, Nela ; Trachtová, Štěpánka (referee) ; Španová, Alena (advisor)
The aim of the study was isolation of genomic DNA from 7 milk products (yogurts/ yogurt milk) in quality for use it in PCR. Magnetic microparticles (P(HEMA-co¬-GMA)) were used for the DNA isolation. DNA was reversibly adsorbed to the microspheres in the presence of 8% poly(ethylene glycol) PEG 6000 and 5 M sodium chloride. The adsorbed DNA was released from the microspheres in a low ionic strength TE buffer and use as DNA matrix in genus specific PCR Lactobacillus. The presence of DNA of genus Lactobacillus was detected in all analysed products.
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Identification of lactic acid bacteria in probiotic products (tablets) using amplification methods
Balogová, Petra ; Trachtová, Štěpánka (referee) ; Španová, Alena (advisor)
Lactobacillus have been playing a crucial role in the fermentation processes for millenia. Their probiotic effects have been studied deeply and nowadays they are used in the production of fermented products and food adjunkt including probiotic preparations. This thesis was focused on bakteria of genus Lactobacillus in probiotic preparations (tablets). Polymerase chain reaction method (PCR) based on amplification of DNA was used to identify lactobacillus in seven probiotic preparations. As DNA matrices whole DNA recovered from tablets with the help of magnetic microparticles (P(HEMA-co¬-GMA) coated by carboxylic groups was used into a PCR mixture. Genus specific PCR products (250 bp) were detected with the help of gel electrophoresis on agaróse. DNA of genus Lactobacillus was proved in all but one product. In this product only probiotic bacteria were declared presence without family identification was proved. It contained different bakteria then bakteria of Genus Lactobacillus probably.
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Basic aspects of conservation maize by silage process
BRABENEC, Petr
The aim of the bachelor thesis was evaluation of the maize silage production as the most often representive part of cow feed. The introductory part of the thesis were focused on basic information about maize, it´s origin, importance and general description. The following part of the thesis was focused on silage process focusing mikroorganisms and fermenation process. Therre is also describtion of these organisms as positive as negative acting on silage process with posibility to aply some various aditives. An interesting part of the thesis is appretiation of growned hybrids and their benefits and cons with focusing on qualitative and quantitative values. One of the most important part of the thesis is technological describtion of silage production. In this part of the thesis were mentioned individual section of the technological processing of materiál, variety of methods used in silage processing and some recommendation, whith should be followed by farmers. The information used thorough the thesis was obtained from publication of Czech as well as foreign authors and the carefully were described problems of the established theme.
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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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Importance of probiotics and prebiotics in human nutrition
ŠEVČÍKOVÁ, Tereza
This thesis deals with probiotics, prebiotics and the composition of intestinal microflora. The importance of intestinal microflora has long been underestimated. With the development of science the knowledge of its positive benefits and composition has been extended. Bacteria forming intestinal microflora are twofold. The "good" ones, which help in the fight against many diseases, and the "bad" ones that cause various diseases. Health beneficial bacteria which are also used to produce probiotic foods and supplements, are mainly of the Lactobacillus, Bifodobacterium, Enterococcus and Streptococcus genera. Probiotics and prebiotics are an important part of the new science discipline of "Functional food". Probiotics are live microorganisms which when administered in adequate amounts, provide a health benefits to the host. Its function help to maintain the balance of the gastrointestinal tract. The imbalance is associated with diarrhea, urinary tract infections, muscle pain and fatigue. Probiotics also have an impact on the immune system. When the immune system isn't working properly, allergic reactions, autoimmune disease (eg, ulcerative colitis, Crohn's disease and rheumatoid arthritis) and infections (eg, infectious diarrhea, Helicobacter pylori infection, skin infections and vaginal infections) may appear. Furthermore, probiotics and prebiotics contribute to the prevention of obesity, lower cholesterol levels, blood sugar levels, thereby helping with the fight against diabetes type 2 and they also help to prevent colon cancer. Furthermore, instituted or renewed balance of the microflora colonic, increases resistance to colonization of the colon microorganisms that cause diarrhea, reduce intolerance against the milk carbohydrate lactose in persons affected by this disorder, increase calcium absorption, synthesis of some vitamins and some probiotics produce bacteriocins, which are the proteins and peptides inhibiting pathogenic bacteria. On the contrary, prebiotics are indigestible food components, that beneficially affect the health of the host and selectively stimulate the growth and / or activity of one or a limited number of bacteria in the colon. They are very often used as a prebiotic oligosaccharides, which occur naturally in many kinds of vegetables and fruits.
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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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A survey of lactic bacteria growth during fermentation of bulk milk
LEHEROVÁ, Hana
The paper deals with monitoring of the cultural growth of microflora during fermentation of dairy ingredients. The aim was to monitor the growth activity of lactic acid bacteria of the general Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus salivarius subsp.thermophilus by microbiological methods and changes in titratable acidity during fermentation of milk in the production of yogurt.
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