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Microbiological analytical methods suitable for dairy industry
Vlasák, Jaroslav ; Illková, Kateřina (referee) ; Trachtová, Štěpánka (advisor)
The theoretical part of the thesis is focused on probiotics in dairy products. Thesis deals with molecular genetic methods, which are used to analyze DNA. Especially are discussed methods used for isolation bacterial cells belonging to genus Lactobacillus. The polymerase chain reaction (PCR) is the basic technique at present time. Short chain of oligonucleotide primers are used to amplification specific parts of DNA molecule chain. The practical part of the thesis is focused on the DNA from pure bacterial culture and probiotic dairy product. DNA was isolated using methods of phenol-chloroform extraction and magnetic separation. For magnetic separation was used magnetics particles covered with carbonyl functional groups. Quality of the DNA was confirmed by PCR amplification. Primers specific for domain Bacteria and genus Lactobacillus and Bifidobacterium was used.
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Microfauna of the activated silt from the biological sewage disposal plant in Kroměříž region.
Hrudíková, Radka ; Illková, Kateřina (referee) ; Omelková, Jiřina (advisor)
Bachelor thesis deals with the description and evaluation of micro fauna of activated sludge biological sewage waste water in Kromeriz region. Furthermore, morphological description and evaluation of sludge flocs. The thesis describes the types of biota (biocenosis), which may occur in the activation tanks. There are also mentioned other incidental methods of sewage treatment such as mechanical, chemical and physicochemical methods. The experimental section describes the experiment procedure, apparatus and methods use for assessment of activated sludge. In the results the data are processed into the synoptic charts and the accompanying tables. At the end the results are evaluated.
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Brewing industry
Artýszková, Jana ; Illková, Kateřina (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of the thesis is the study and the treatment of the problem of the manufacturing of beer, focused on the czech conditions and classical Czech technology. Within the theoretical part the history of this branch of industry together with the modern methods, enabling greater productivity of beer production, are summarized. Experimental part of the thesis was carried out in a small brewery in Czech republic, producing aproximately 10 000 hl per year. In this brewery the selected parameters were studied not only in the course of cooking and fermentation of beer, but during the output control in racking to the drums and plastic bottles, as well. The studied parameters were as follows: the sugar content of front and wort, the control of microbiological contamination in fermenting cellar and in beer-storage cellar, the content of CO2 by last stage of fermentation and pH- value and color by the end-product.
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Processed cheese analogues
Brabcová, Lenka ; Illková, Kateřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the problem of cheese analogues with the focus on processed cheese analogues. The aim was to elaborate the literature background research focused on ingredients suitable for production of cheese analogues and their influence on physico-chemical and organoleptic properties. In the introductory part what the cheese analogues are, the reasons for their production and their use is explained. Special attention is dedicated to ingredients suitable for their production and their physico-chemical and organoleptic properties. Also technological process of manufacture, microstructure and their comparison with classic cheese are mentioned. These established theoretical informations will be a basis for following diploma thesis.
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Plants polysaccharides and their importance in food production
Klanicová, Barbora ; Illková, Kateřina (referee) ; Omelková, Jiřina (advisor)
Some findings about plant polysaccharides, their characteristics and structures, modifications, changes, their biosynthases, isolationes and primarily their importance in food-stuff industry are the subject matter of this review. Because of their modifications and because of the significant role they play in food-processing industry it is focused on starch and cellulose. For better understanding of whole meaning it was necessary to attend to the theme from the initiation – mainly the cell structure and then syntheses, especially photosynthesis, ways that are monosaccharides and polysaccharides generated.
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