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The used of magnetic microparticles for isolation and prove of probiotic bacterial DNA in meat
Vašíček, Roman ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
This thesis deals with the isolation of probiotic DNA from meat products and its assesment by PCR methods. In this thesis is developed homogenization of samples of sausages with kopist, preparation of sausage cells lysates and isolation of DNA by using of magnetic microparticles. The DNA was isolated from sausage lysates by using magnetic microparticles. Isolated DNA was further amplified in genus and spesies-specific PCR methods. In tested products was proven presence of DNA of domain Bacteria, type Lactobacillus and Bifidobacterium. In one product was proven presence of species Lactobacillus acidophilus and Bifidobacterium animalis.
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Technologie výroby a hodnocení jakosti trvanlivých fermentovaných masných výrobků
Chytilová, Barbora
This bachelor thesis deals with the issues concerned to the technology of production and quality control of the long-life fermented meat products. The first part deals with legislative acts in the field of hygiene and technology of meat at national and European Community level as well. There is also described the meat products diving in according to the national legislation. The main part of the thesis pays attention to technology of production and quality requirements of long-life meat products. From this group of meat products, the bachelor thesis focuses on fermented meat products and their enumeration particularly on hunting sausage which can carry the European protected designation (Traditional Specialities Guaranteed). Below there are mentioned some selected fermented meat products manufactured abroad. The last section describes the physico-chemical, sensory and instrumental methods used in quality control of meat products.
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Technologie výroby a hodnocení jakosti trvanlivých fermentovaných masných výrobků
Korandová, Romana
This bachelor thesis deals with the production and manufacture of fermented meat products. In the introductory part are described the basic legislative regulations in the field of hygiene and technology of meat, which is followed by the basic division of fermented meat products. The main part of this thesis describes the technology of production, raw materials used for production. The last part focuses on the basic laboratory methods of evaluation of non-perishable meat products and the defects that may be in this group product occurring. In the practical part of the thesis is described the progress of ripening sausages in Hungaria.
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The used of magnetic microparticles for isolation and prove of probiotic bacterial DNA in meat
Vašíček, Roman ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
This thesis deals with the isolation of probiotic DNA from meat products and its assesment by PCR methods. In this thesis is developed homogenization of samples of sausages with kopist, preparation of sausage cells lysates and isolation of DNA by using of magnetic microparticles. The DNA was isolated from sausage lysates by using magnetic microparticles. Isolated DNA was further amplified in genus and spesies-specific PCR methods. In tested products was proven presence of DNA of domain Bacteria, type Lactobacillus and Bifidobacterium. In one product was proven presence of species Lactobacillus acidophilus and Bifidobacterium animalis.
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