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Probiotics and prebiotics in food and other products
Langová, Denisa ; Havlíková, Šárka (referee) ; Trachtová, Štěpánka (advisor)
Theoretical part of this thesis focuses on present state and research of probiotics and prebiotics, their use for microflora modulation of host and their beneficial effects on the health of individuals. Furthermore thesis deals with efficiency of probiotics strains, which depends on the food matrix and other various factors. The experimental part focuses on the identification of chosen bacterial strain, which is contained in probiotics product. It is realized due the isolation of bacterial DNA by phenol extraction and by use of magnetic particles and subsequent analysis of obtained DNA by polymerase chain reaction (PCR).
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Food products with probiotics
Zemanová, Tereza ; Valicová, Markéta (referee) ; Trachtová, Štěpánka (advisor)
Fermented dairy products containing probiotic microorganisms which are distinguished by favorable effects on the intestinal microflora, are in present time consumed in large quantities. Products range in which microorganisms are contained in recent years expanded greatly. On the market are currently available not only milk, but also meat or vegetable products of this type. The aim of work was to get acquainted with probiotic microorganisms, a description of their use in food industry, and whether they have for us “Homo sapiens sapiens,, favorable or unfavorable effects. In the practical part of work was showed the presence of probiotic bacteria in fermented dairy product using the polymerase chain reaction methods.
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Identification of probiotic species of genus Lactobacillus
Vystavělová, Růžena ; Trachtová, Štěpánka (referee) ; Rittich, Bohuslav (advisor)
Germs of the Lactobacillus genus form part of the micro flora, the composition of which exercises the influence on the state of health of its host. In view of the fact that at some types of Lactobacillus there were proved clinical effects (e. g. strengthening of the immune system, prevention of diarrheic illnesses and so on), the Lactobacilli have been often used for making fermented dairy products and they form part of food additives because of their probiotic effect. Germs of the Lactobacillus genus and germs of different types of Lactobacillus can be identified by means of PCR based on amplifying specific DNA fragments. The complete bacillary DNA Lactobacillus rhamnosus was separated by the phenolic extraction method. The presence of germs of the Lactobacillus genus was proved by the generic-specific PCR method; the presence of Lactobacillus rhamnosus germs was proved by the species-specific PCR method.
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Utilization of wastes
Šachlová, Žaneta ; Trachtová, Štěpánka (referee) ; Omelková, Jiřina (advisor)
Bachelor's thesis was focused on recovery from food processing industries, where she described the issue of the types of waste handling, recycling, processing by-products in the food industry, waste prevention. Attention is also given to food from industrial wastes such as sugar industry, production of starch and flour, meat, dairy, production of fats and oils, fruit and vegetable processing, production of malt and beer, wine, alcohol and yeast. There were considered suitable packaging materials in food, different waste treatment. Important microorganisms are set out using in waste treatment. At the conclusion of this study was designed a perfect procedure how to dispose with waste and included legislation on this subject.
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DNA analysis of nonpathogenic clostridia isolated from cheeses
Chroboková, Maria ; Trachtová, Štěpánka (referee) ; Španová, Alena (advisor)
Polymerase chain reaction (PCR) is a molecular method which allows in vitro replication of nucleic acids. It allows the identification and quantification of microorganisms or to prove specific gene sequentions in different matrices of biological origin. Some nonpathogenic species of genus Clostridium cause damages of cheeses, so their identification and quantification is very important in cheesemaking. In this thesis, specific primers for genus Clostridium were tested. Bacterial DNA from culture collection strains and from strains isolated from damaged cheeses were used. Genus-specific region for Clostridium was amplified using specific primers. The PCR products (619 bp) were detected using electrophoresis in 1,8% agarose gel. Genus-specific character of primers was confirmed. DNA of Lactobacillus was used for negative control.
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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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Moulds and residential buildings
Dvořák, Tomáš ; Trachtová, Štěpánka (referee) ; Omelková, Jiřina (advisor)
Bachelor’s thesis is aimed at moulds and residential buildings. At moulds occurrence and at conditions for their growth and reproduction. Thesis defined their distribution, morphology, metabolism and type of reproduction. Describe most important genera of moulds, their identification and procedure during their elimination. Practical part is aimed at two methods of determination in two different types of residential building, in prefab house and in single family house. The object of practical part was to determinate the genus of occurring moulds
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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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