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Mikrobiologické parametre mliečno kvasených zelenín
Fialová, Tatiana
The thesis deals with fermented vegetables. Firstly, it reviews literature focused on consumption of vegetables and their composition. Later, it deals with lactic acid fermentation of various vegetables and their microbiological properties. The thesis then focuses on microorganisms in these products which are beneficial as well as harmful to human health. I touch upon strategies of eliminating harmful microorganisms in this food. The empirical part examines groups of microorganisms in samples of mass-produced fermented cabbage (sauerkraut), cucumber, kimchi and self-made pickled vegetables. For analysis, I used plate count cultivation method. The results indicate that there was a much higher count of microorganisms (including lactic acid bacteria) in self-made fermented vegetables (10
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Vývoj antioxidační kapacity v průběhu mléčného kvašení zeleniny
Pavloušková, Eva
This thesis, themed "Development of antioxidant capacity during the lactic fermentation of vegetables" was elaborated between 2014 and 2016 at the Faculty of Horticulture in Lednice. The aim of the study was to evaluate the development of antioxidant capacity during the lactic fermentation of selected vegetable species. The theoretical part includes characteristics of vegetables, health-promoting substances, antioxidants and lactic fermentation. In the practical part were based samples of cabbage material and during lactic fermentation were observed changes in the basic parameters and the development of antioxidant capacity. Higher values of antioxidant capacity were observed for fermented cabbage compared with unleavened and also values among representatives of red cabbage varieties were higher than for white ones. Based on the measurement results were evaluated that the lactic fermentation of vegetable material, especially cabbage, is one of the most promising methods to preserve and uplift its antioxidant capacity.
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Jakost mléčně kvašené kořenové zeleniny
Simandl, Tomáš
The thesis concerns the lactic acid fermentation of root vegetables and the influence on the quality of the final product in the course of the fermentation and after the fermentation. The aim is to evaluate the material composition of three species of vegetables and its change during fermentation. The next observed and evaluated factor is an effect on the quality, depending on the different kinds of vegetables and two ways of fermentation. Subsequently, the evaluation of microbial changes and changes in the quality depending on the time. The work was produced in developed in two experimental periods in The Department of post - harvest technology of horticultural products, The Horticultural faculty in Lednice.
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Mléčné kvašení červené řepy
Pavloušková, Eva
This thesis, themed "Lactic fermentation of beetroot", was elaborated on the Faculty of Horticulture in Lednice between 2012 and 2014. The theoretical part includes characteristics of beetroot and lactic fermentation. The practical part is focused on eight created beverages with different ratios of fermented beetroot juice and other vegetable and fruit components. An analysis of nutrition components based on levels of soluble dry matter, organic acids and chlorides, and the sensorial evaluation was made for forementioned fermented and mixed beverages created. On the grounds of results it is stated that lactic fermented beetroot juice and its use in beverages is another valid option of technologic processing of beetroot.
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