|
|
Změny mikrobiologické jakosti ochucených olivových olejů v průběhu skladování
Soumarová, Tereza
This diploma thesis deals with the change of microbiological quality of flavoured olive oils during storage. The theoretical part is focused on the production composition of olive oil and its beneficial effects on health. It describes the optimal storage conditions for olive oils and the microbial quality which can be affected by the type of flavouring. In the practical part the work deals with microbiological analysis of flavoured olive oils. Olive oils were flavoured with various variants of rosemary and garlic (fresh, dried, essential oil). The microbiological analysis was carried out during annual storage and total numbers of microorganisms, the presence of anaerobic sporulates, yeasts and moulds, bacteria of the family Enterobacteriaceae, lactic acid bacteria and the occurren-ce of Salmonella spp. and Clostridium botulinum were measured. Only total numbers of microorganisms, anaerobic sporulates, bacteria of the family Enterobacteriaceae and yeasts and moulds were detected in the oils during storage. The results clearly show that flavouring with garlic, especially fresh garlic is more suitable type of olive oil flavouring than rosemary. There were no significant changes in the number of microorganisms during storage, however the presence of Enterobacter cloacea and aerogenes was detected.
|
guest ::
