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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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Chování spotřebitele na trhu s jogurty v Jihomoravském kraji
Hlaváčková, Pavla
This bachelor thesis deals with consumer behaviour on the yogurt market in the South Moravian Region. It provides results of an inquiry about frequency of yogurt consumption, shopping habits, consumer preferences and attitudes. It also identifies key factors which influence consumer during shopping of yogurts and evaluates the influence of package, brand, advertisement and other promo-tional tools. Based on results of questionnaire survey recommendations are sug-gested for subjects which operate on this market.
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The effect of nutritionally desirable ingredients on selected sensory properties of dairy products
HRADILOVÁ, Kristina
The aim of this Master's thesis was to assess the chemical composition and selected properties of cheeses and yogurts, to which various amounts of skimmed milk powder (SMP) were added. The literature review discusses the characteristics and division of cheeses and yogurts, their nutritional significance, rheology and its changes after the addition of proteins. In the experimental part of the thesis, the chemical composition of yogurts and cheeses was determined by spectrophotometry. Further, other laboratory methods were used to determine their acidity, viscosity, colour and hardness. Our research has shown that there are correlations between SMP content and the protein, fat, lactose and dry matter in yogurts and cheeses, between SMP content and the hardness, acidity and colour of cheeses, and between SMP content and the acidity and viscosity of yogurts. The results of this work enable determining the ideal amount of SMP to cheeses and yogurts in order to improve their nutritional and sensory properties.
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Ftaláty v jogurtech po dobu skladování
Stará, Markéta
The thesis Phthalates in yoghurts during storage focuses on monitoring of phthalic acid esters in yogurt samples in relation to their storage period. The analyzed phthalates are di-2-(ethylhexyl)-phthalate (DEHP) and di-n-butyl-phthalate (DBP), which are among the most commonly used polymeric plasticizers, especially polyvinyl chloride. I analyzed samples of yoghurt with 1 % and 5 % chia and bamboo fiber and then subsequently compared them with natural yogurts. In total, I analyzed 120 samples of yoghurt, for which I measured DBP concentrations ranging from 0.2 mg.kg-1 to 7.7 mg.kg-1 of the original raw material and concentration of undetected values of DEHP in range up to 2.6 mg.kg-1 of the original raw material. While analyzing the yoghurt packaging, I measured average DBP values of 174.1 μg.dm-2 (68.0 μg.g-1 plastic) and DEHP values of 26.2 μg.dm-2 (10.2 μg.g-1 plastic). After prior preparation of samples, I used high performance liquid chromatography to do the phthalates analysis.
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Vliv konzumace probiotik a synbiotik na modulaci intestinální mikroflóry a produkci tyraminu
Kolářová, Miroslava
The purpose of the study was to compare the impact of 3 weeks of consumption of commercial yoghurt enriched with Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 (P), and the same yoghurt supplemented with prebiotic-inulin (S), on feacal bacterial counts of healthy adults. A randomized, parallel-group, crossover, open-label – DBPC intervention with 66 volunteers was carried out. The 3 week administration of both P and S yoghurt increased (P lower 0.01) counts of bifidobacteria and Lactobacillus acidophilus, and reduced (P lower 0.01) counts of Clostridium spp., Enterococcus spp. and E. coli in fecal samples, in comparison with the control croup. The consumption of probiotics and synbiotics yoghurt reduced (P lower 0.05) the counts of tyramine producing enterococci and E. coli among the faecal isolates. In the synbiotics group, counts of bifidobacteria and Lactobacillus acidophilus remained higher, and counts of Clostridium spp., Enterococcus spp. and E. coli lower (P lower 0.05) after 1 week wash out period, in comparison with the preadministration phase. It was concluded that the synbiotics yoghurt was superior to the probiotics product in maintaining the increased levels of beneficial bacteria and decreased counts of potentially patogens bacteria in the intestine.
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Sheep milk utilization in food processing
Lattonová, Jana ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
The bachelor thesis on Possibilities of sheeps milk in the food industry, is a literature review dealing with the possibilities of using sheeps milk, its composition and its differences from the milk of other animals, its processing capabilities in the food industry and its impact on human health.
The bachelor thesis is divided into two parts. First, the general section discusses the domestication history of sheep breeding and diseases in sheep breeding. This part has its important especially because without domestication there would be no posibility of using milk, because only health animal, both physically and mentally, can provide benefit and production, which we expect from it.
The second part deals with the milk and its processing. Its hows the two dairy breeds of sheep and the effect of the breed for milk production. Further, the composition of sheep's milk is disclosed and compared with the composition of the milk of other animals whose milk is used in the food industry. In this thesis, states that the composition of sheeps milk is only with few exceptions no different from cows or goats milk. The diference is primarily in the concentration which at sheeps milk can be doubledin some parameters. Further more, the thesis deals with the processing of milk into cheese, yogurt and other fermented dairy products, their method of processing and the use of lactic cultures. Finally, the work deals with the influences of consumption of milk, cheese and fermented dairy products on human health.
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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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Chování spotřebitele na trhu s jogurty v Jihomoravském kraji
Hlaváčková, Pavla
This bachelor thesis deals with consumer behaviour on the yogurt market in the South Moravian Region. It provides results of an inquiry about frequency of yogurt consumption, shopping habits, consumer preferences and attitudes. It also identifies key factors which influence consumer during shopping of yogurts and evaluates the influence of package, brand, advertisement and other promo-tional tools. Based on results of questionnaire survey recommendations are sug-gested for subjects which operate on this market.
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