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Probiotics and probiotic microorganisms
Kostková, Lucie ; Dvořák, Miloš (referee) ; Babák, Libor (advisor)
Probiotics and their positive influence on human health are presently very discussed theme. Nevertheless is informedness of public about probiotics benign influence insufficient, as well as their practical usage. This thesis summarizes present scientific knowledge about probiotic effects on human organismus. Fisrt chapter deals with determination of concept probiotics, their history, meaning, qualities, effects on human health and hazard connected with probiotic usage. Second chapter includes description of probiotic products, their forms and foodstuff containing probiotics. Chapter three discuss probiotic microorganisms, their main characteristics and examples of commercial starting cultures. Fourth chapter takes in informations about viability of probiotic microorganisms. And last chapter researches methods of integration of probiotics into products.
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Možnosti lyofilizace a enkapsulace probiotických kultur
Faitová, Barbora
This bachelor thesis entitled "Options for lyophilization and encapsulation of probiotic cultures" is prepared as a literature search. As such, microorganisms play an important role in human health, hence the effort to spread probiotic bacteria among con-sumers and through food. Because of the limited viability of these cells, treatment by lyophilization or encapsulation is possible. These methods appear to be very suitable as they ensure their stability during storage, incorporation into food and passage through the digestive tract where they are exposed to adverse conditions.
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Use of polymerase chain reaction (PCR) technique for identification of probiotic microorganisms in milk diary product
Horká, Markéta ; Fialová, Lenka (referee) ; Smetana, Jan (advisor)
In this bachelor thesis, probiotic bacteria and their beneficial effects on human health were described. Several methods that are used to identify microorganisms were also stated. At the beginning of the experimental part, DNA was isolated from a selected dairy product. DNA extraction was made in two ways, both of which provided sufficiently high-quality DNA. The prepared DNA was subjected to polymerase chain reaction using specific primers. The presence of bacteria of the genus Lactobacillus, Bifidobacterium and the species Lactobacillus acidophilus, which were declared by the yogurt manufacturer, was proved by electrophoresis on agarose gel.
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Probiotické mikroorganismy v masné výrobě
Zelinková, Kateřina
This bachelor thesis is about molded fermented meat products and the possibility to use the probiotic organisms on the surface of these products. The molds can form desirable and undesirable effects. One of the undesirable effect is the fact that the molds can form toxic second metabolites. The molds are used as a coverage on the fermented meat products to form specific sensory substances. Probiotics are microorganisms which confer health benefits to the digestive tract of their host. Any microorganism capable of surviving in the digestive tract of host, tolerate stres and keep such effect can be considered a candidate.
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Probiotické mikroorganismy v masné výrobě
Zelinková, Kateřina
This bachelor thesis is about molded fermented meat products and the possibility to use the probiotic organisms on the surface of these products. The molds can form desirable and undesirable effects. One of the undesirable effect is the fact that the molds can form toxic second metabolites. The molds are used as a coverage on the fermented meat products to form specific sensory substances. Probiotics are microorganisms which confer health benefits to the digestive tract of their host. Any microorganism capable of surviving in the digestive tract of host, tolerate stres and keep such effect can be considered a candidate.
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Probiotics and probiotic microorganisms
Kostková, Lucie ; Dvořák, Miloš (referee) ; Babák, Libor (advisor)
Probiotics and their positive influence on human health are presently very discussed theme. Nevertheless is informedness of public about probiotics benign influence insufficient, as well as their practical usage. This thesis summarizes present scientific knowledge about probiotic effects on human organismus. Fisrt chapter deals with determination of concept probiotics, their history, meaning, qualities, effects on human health and hazard connected with probiotic usage. Second chapter includes description of probiotic products, their forms and foodstuff containing probiotics. Chapter three discuss probiotic microorganisms, their main characteristics and examples of commercial starting cultures. Fourth chapter takes in informations about viability of probiotic microorganisms. And last chapter researches methods of integration of probiotics into products.
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Determination of probiotic bacteria in selected fermented milk products
KORANDOVÁ, Květa
The aim of the thesis was to monitor presence of probiotic microorganisms in representative fermented dairy products. Three samples of white yoghurt available in the market, in which the manufacturer declared presence of bifidobacteria, were chosen for determination of strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and the genus of Bifidobacterium. Bibliographic research deals with explanation of the wider context of probiotic microorganisms and the process of fermentation, fermented dairy products and in particular of yoghurt as one type of fermented dairy products. In the experimental part, the thesis focusses on evaluation of microbiological analyses and pH of selected yoghurts in relation to the samples and storage time. The results show that the number of live bacteria of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus strains complied with the statutory requirements, while the number of bacteria of Bifidobacterium genus could have been affected by various factors which caused that according to the results of the work, certain samples lacked the sufficient numbers of these bacteria.
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Probiotic bacteria in dairy products
KORANDOVÁ, Květa
Probiotic microorganisms are live organisms that facilitate optimal composition of intestinal flora. The thesis deals with the positive influence of probiotic microorganisms on human health. It describes the most frequently used bacteria family, which includes Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium. The thesis also deals with health, microbiologic and technological requirements necessary for probiotic effectiveness. It offers an overview of characteristics of products containing probiotic microorganisms, which include pharmaceuticals and selected functional food. In the food group, the thesis particularly focuses on fermented milk products.
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