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Vláknité mikromycety (plísně) a jejich biotechnologické využití
Beniačová, Michaela
The bachelor thesis focuses on filamentous micromycetes and their biotechnological utilization. This paper describes the nutrition, morphology, sexual and asexual reproduction of filamentous micromycetes and the optimal conditions for their growth and habitat. Following sections also contain the taxonomic distribution and characteristics of important species along with their short morphological description. The second part of the thesis categorizes and describes biotechnologies, following usage of filamentous micromycetes in the food, agricultural and pharmaceutical industries. Furthermore, this part touches utilization for environmental protection and use of industrially made substances produced by the metabolism of fungi.
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Výskyt mykotoxinů v konzervovaných potravinách
Vlčková, Jana
The bachelor thesis Occurrence of mycotoxins in preserved foods concerns the secondary metabolites of filamentous micromycetes – mycotoxins and preservation processes, which prevent occurrence of filamentous mycromycetes in preserved fruits and vegetables. The first part is aimed to importance, characteristics and morfology of filamentous micromycetes. The second part describes factors, which influence production of mycotoxins in food, meaning of fruits and vegetables preservation, description of preservation methods and effects of mycotoxins on human organism. The following part is aimed to description of mycotoxicosis and on individual mycotoxins, which are aflatoxins, ochratoxin A, patulin, fumonisins, deoxynivalenol and more. Legislative limits for individual mycotoxins, occurrence of mycotoxins in preserved food from fruits and vegetables, detection and prevention of their production and presence in food are described in the final part.
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Vliv mykotoxinů na zdravotní bezpečnost píce a následnou kontaminaci živočišných produktů
Bartoňková, Natálie
This bachelor thesis is a literary research on the topic of "The influence of mycotoxins on the health safety of fodder and on the following contamination of animal products". The first part focuses on the characteristic of microscopic fibrous fungi and their significant representatives. Among significant representatives belong genuses Mucor, Rhizopus, Penicillium, Aspergillus, Cladosporium, Fusarium and Alternaria. The next section describes secondary metabolites of fungi - mycotoxins, particularly aflatoxins, patulin, ochratoxin, zearalenone, trichothecenes and fumonisins, which are contained mainly in foods. Then, this thesis deals with the mycotoxins that appear in animal feeds and human foods, in this section there are described some diseases and also possible transition of mycotoxins into animal products, particularly transition of aflatoxins into the milk . In conclusion, there are described the methods of detection, prevention and decontamination of mycotoxins. The decontamination is carried out by physical, chemical or biological methods.
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Chemické kontaminanty v potravinách - mykotoxiny
Siudová, Dominika
The bachelor thesis Chemical contaminants in food - mycotoxins concerns the secondary metabolites of filamentous micromycetes so-called mycotoxins. The first part of the thesis deals with the different types of filamentous micromycetes, their occurrence and their description. The second part characterizes mycotoxins, describes them in general and classifies them according to several criteria. It focuses on various factors which can influence their presence in foodstuff, and besides that, pays attention to their impact on humans' health. Subsequently, it concentrates on individual mycotoxins such as aflatoxins, ochratoxin A, patulin, deoxynivalenol etc. and their presence in food, impact on health and legislative limits. The next part of the thesis introduces the methods for preventing the formation and occurrence of mycotoxins. The last part deals with different procedures of decontamination of mycotoxin-contating food.
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Mykotoxiny v potravinách a jejich vliv na zdraví člověka
Jiráková, Hana
This bachelor thesis is a literature review dealing with the occurrence of mycotoxins in foods and their effect on human health. The first part is devoted to the basic characteristics of selected filamentous fungi and their metabolic products adversely affecting human health. Mycotoxins are toxic and carcinogenic substances produced mainly by fungi of the genera Aspergillus, Penicillium and Fusarium. The second part describes the impact of mycotoxins on human health and identifies appropriate measures to fight against mycotoxins. The last part is devoted to describing the actual situation in the Czech Republic.
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