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Bakteriociny a jejich aplikace v potravinářském a farmaceutickém průmyslu
Tesarčík, David
This bachelor thesis deals with bacteriocins, their current utilisation and potential use in the future at food industry and pharmacy. The first part of the thesis focuses on their general description, their chemical and biological properties,as well as on their ecological importance and synthesis. Than it summarises their distribution to individual classes and subclasses. There are briefly mentioned some representatives of certain classes, together with germs, which produce them,as well as their properties. The second part of thesis deals with utilisation of bacteriosins in the food industy and pharmacy. There are par-ticular examples of bacteriosins yet utilised. Especially in case of food preservation. Next there is a summary of the potential utilisations of these agents in the future. Which are either in the stage of research, testing or theory.
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Stabilita ovocných nápojů s přídavkem extraktů z léčivých rostlin
Havlík, Dominik
This Bachelor´s thesis focuses on monitoring the microbiological purity of fruit drinks and the opportunity of influencing the amount of microorganisms using the curative plants extracts. At the beginning of the work there is decribed what the fruit drinks are and its possible division and production. In the last part of this work are stated curative plants which can influence microbiological purity of food. In practical part there is introduced the process and results of the monitoring of all seven fruit drink samples which cointained curative plants extracts. In these samples were observed the amounts of CFU/1 ml of total count of microorganisms, thermo-resistant bacteria, micromycetes and coliform bacteria. During the time of monitoring there was no overstepping the microbiological limits of healt harmlessness.
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Nové trendy v konzervaci potravin
Hrabaňová, Šárka
This thesis is dealing with food conservation with focus on new methods. The beginning of this thesis focuses on meaning and development of food conservation. Following chapters approaches beginning and undesirable change process, which might be started by various mechanisms. The most important are caused by microbial activity. And microorganisms and its life conditions are the main concern of all conservation measures- Its goal is the direct and indirect inactivation of present contaminating microflora. Bigger part of literary summary is dedicated to application principle of each conservation method in food industry, involving conventional and new trends. Another part of this thesis is description of inactivation mechanisms, strengths and weaknesses of each method, level of treatment impact on canning material components. A part of preservation method characteristics is a single chapter, chapter dealing with generation and use of cold plasma in food industry as a modern conservation method.
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Využití pulzního elektrického pole na konzervaci potravin
Gabryš, Adam
The high-intensity pulsed electric fields HIPEF is quite innovative and new method of food preservation. At present, the global trend of healthy eating forces food processors to change recipes and procedures during production to healthier and sensorially more attractive food. This work is a compilation of available information, in general about conservation and method HIPEF. From the available literature are described here instrumentation for this method of preservation, briefly listed pathogenic microorganisms in foods, some food degrading enzymes and examples of inactivation. In the thesis is included also available legislation, HACCP system and briefly is included present situation of the use of this method in the industry.
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Možnosti ovlivnění mikrobiologické čistoty potravin pomocí léčivých rostlin
Havelková, Lucie
Object of this thesis was to observe the microbiological purity of the juice and possible influence on purity by using extracts from selected species of medicinal, aromatic and culinary plants (MAPs). Presence of groups of Clostridium, Bacillus, E. coli, Enterococcus, Pseudomonas, molds and yeasts, psychrotrophic microorganisms and the total bacterial count was evaluated. Extracts of these kinds of plants were added to opened juice containers: fennel (Foeniculum vulgare var. dulce, L.), chamomile (Matricaria recutica, L.), hop (Humulus lupulus L.) and caraway (Carum carvi L.). Very good results after adding the extracts were achieved in growth restriction of groups of Clostridium, Bacillus, E. coli, Enterococcus and Pseudomonas. The extracts did not affect the growth of psychrotrophic microorganisms, molds and yeasts.
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