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Probiotics in food products
Silná, Renata ; Trachtová, Štěpánka (referee) ; Španová, Alena (advisor)
Probiotics are living microorganisms with a positive effect on the consumer when they are added to food in adequate amount. The best known probiotic are lactic acid bacteria and yeast Saccaromyces cerevisiae var. boulardii. The theoretical part of the thesis is focused on using probiotics microorganisms in food. In the experimental part of the thesis were prepared crude lysates from three food products and the presence of bacterial DNA was proved by PCR method.
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The content of lactic acid bacteria in several types of probiotic foods
Páterová, Alena ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
Probiotics are defined as live microorganisms that have, if ingested, a positive impact on human and animals health. The best known probiotics are the lactic acid bacteria, among them most commonly used are lactobacilli and bifidobacteria. For therapy the minimum daily consumption of at least 100 g of milk product with a minimum 1000000 of probiotic bacteria in 1 g or 1 ml is considered. In this work, several products that have declared on the label probiotic cultures have been selected. All products were analyzed for the number of lactic acid bacteria. Two media - MRS agar and skim milk agar Modified were used for cultivation. Cultivation proceeded at 37 °C for 48 hours under aerobic and anaerobic conditions. Amount of live bacteria, which must be present in the product, indicates Ministry of Agriculture No. 77/2003 Coll.. Quantitative representation of lactic acid bacteria in all selected products comply with the requirements of legislation.
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The safety of probiotics used in foods
Balažovičová, Nikola ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
The theoretical part of this thesis focuses on definition of probiotics, their health benefits, probiotic foods, safety criteria for probiotics used in foods, including methods for the identification of probiotic bacteria. Experimental part of work was focused on the identification of probiotic bacteria contained in the milk product Actimel. DNA quality suitable for the PCR was isolated by magnetic microparticles P(HEMA-co-GMA). Identification was estimated using the method of polymerase chain reaction. The presence of DNA of domain Bacteria, genus Lactobacillus and species Lactobacillus casei was confirmed by gel electrophoresis of PCR products. Specific PCR products of the sizes of 466 bp (domain Bacteria), 250 bp (genus Lactobacillus) and 136 bp (Lactobacillus casei) were detected after amplification of DNA isolated from a probiotic milk product.
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The safety of probiotics used in foods
Balažovičová, Nikola ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
The theoretical part of this thesis focuses on definition of probiotics, their health benefits, probiotic foods, safety criteria for probiotics used in foods, including methods for the identification of probiotic bacteria. Experimental part of work was focused on the identification of probiotic bacteria contained in the milk product Actimel. DNA quality suitable for the PCR was isolated by magnetic microparticles P(HEMA-co-GMA). Identification was estimated using the method of polymerase chain reaction. The presence of DNA of domain Bacteria, genus Lactobacillus and species Lactobacillus casei was confirmed by gel electrophoresis of PCR products. Specific PCR products of the sizes of 466 bp (domain Bacteria), 250 bp (genus Lactobacillus) and 136 bp (Lactobacillus casei) were detected after amplification of DNA isolated from a probiotic milk product.
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Probiotics in food products
Silná, Renata ; Trachtová, Štěpánka (referee) ; Španová, Alena (advisor)
Probiotics are living microorganisms with a positive effect on the consumer when they are added to food in adequate amount. The best known probiotic are lactic acid bacteria and yeast Saccaromyces cerevisiae var. boulardii. The theoretical part of the thesis is focused on using probiotics microorganisms in food. In the experimental part of the thesis were prepared crude lysates from three food products and the presence of bacterial DNA was proved by PCR method.
|
|
|
The content of lactic acid bacteria in several types of probiotic foods
Páterová, Alena ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
Probiotics are defined as live microorganisms that have, if ingested, a positive impact on human and animals health. The best known probiotics are the lactic acid bacteria, among them most commonly used are lactobacilli and bifidobacteria. For therapy the minimum daily consumption of at least 100 g of milk product with a minimum 1000000 of probiotic bacteria in 1 g or 1 ml is considered. In this work, several products that have declared on the label probiotic cultures have been selected. All products were analyzed for the number of lactic acid bacteria. Two media - MRS agar and skim milk agar Modified were used for cultivation. Cultivation proceeded at 37 °C for 48 hours under aerobic and anaerobic conditions. Amount of live bacteria, which must be present in the product, indicates Ministry of Agriculture No. 77/2003 Coll.. Quantitative representation of lactic acid bacteria in all selected products comply with the requirements of legislation.
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