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National Repository of Grey Literature 3 records found  Search took 0.01 seconds. 
Optimalizace molekulárně-biologických metod pro detekci kontaminant v koření
 Došková, Markéta
Contaminants are described in food generally, with narrower aim to spices in literary part of thesis. Bigger attention is dedicated to mycotoxins: secundary products of molds, basic survey, ways of assessment and legislation connected with their monito-ring. The main part of literary searches is focused on methods for microbial quality as-sessment of foods, then on description of classic and modern methods. Whereas samples of dried capsicum and pepper powders served as a samples for practical part, the end of theoretical part is devoted to individual steps for optimalization of new moleculary-biological method. The outputs of each steps are then parts of results and discussion, as well as other prospects and possible ways to future.
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Mikrobiologie koření - stanovení a porovnání výskytu významných skupin mikroorganismů ve vzorcích koření - pepře černého celého a pepře černého mletého
 Procházková, Marcela
The dissertation is occupy with microbial settlement of black pepper, which is one of the world's most widely used spices. Characterizes each kind of pepper, discribe microorganisms occurring in spices and spice treatments. It also state legislative limits of microorganism occurrence. The practical part of this work deals with experimental determination of selected groups of microorganisms in black pepper. Analyzed samples of black pepper were purchased in business chains, sold under a known brand and private label and also in shops dealing only with spices and herbs. The results of the work shows that microbial contamination of spices is constantly decreasing and in most cases doesn’t exceed the allowed limits. The most contaminated sample belonged to private label samples, and the least contaminated sample belonged to wholesale spice distributors.
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Mikroflóra vybraných druhů koření
 Procházková, Marcela
This bachelor´s thesis discusses the microflora of spices. It describes what the term "spices" means, defines different types of spices and contained substances. The paper examines several types of spices in more detail, especially black pepper and herbes de Provence. Furthermore, it describes microorganisms occurring in spices and puts more emphasis on bacteria. Last but not least, the thesis includes an experimental determination of certain microorganisms in selected spices and a comparison of different samples of spices.
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