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Mikrobiální kontaminace lahůdkářských výrobků
Stojanová, Kateřina
This bachelor thesis is aimed at microbiology of delicatessen. It focuses mainly on raw materials used for the production of delicatessen, describes the possible contaminants of raw materials, as well as the final product, and deals with bacteriae which cause alimentary infections and alimentary intoxication. Possible precautions against these microorganisms are listed together with their legislative incorporation. The experimental part presents a microbiological analysis of "vlašský salát". Also, important groups of microorganisms have been determined (TPC, coliform bacteria, micromycetes, enterococci).
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Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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The effect of pesticides on the grapevine microflora
Damborský, Pavel ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
The bachelor thesis of theoretical character contains information about an effect of pesticides on grapevine microflora. At the beginning there is a description of general pesticides characteristic, their classification, toxicity and a brief overview. Further it describes illnesses and pests that often attack grapevine. The next chapter deals with grapevine microflora. It defines morphology, taxonomy and reproduction of microorganisms most often occur on grapevine and during technological processing of wine. The last chapter is focused on effect of pesticides on microorganisms during alcoholic and malolactic fermentation.
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Porovnání jatečného zpracování drůbeže, prasat a skotu
Jílková, Jolana
The aim of this thesis was to compile and study the issue of processing meat from the arrival of the animals into slaughterhouses till cooling and storage of carcases . The thesis focuses on comparing the slaughter of poultry, pigs and cattle. I deal with a variety of procedures a slaughter animal and later its carcassed body ( JOT ) must go through before it can be storaged. It also deals with critical points and problems that can occur when bad practices are applied. The thesis also focuses on legislative requirements that are related to individual practices. At the end of the literature review the most important factor that affects the quality of meat is discussed. This is the welfare of the animals . Meat is an important component of our nutrition and is suitable for obtaining nutritional and essential substances and also a source of energy. The procedures in slaughterhouses must therefore be carefully taken into consideration to maintain both quantitative and qualitative value of meat.
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