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Processing of Images of Petri Dishes
Adámek, Jakub ; Hradiš, Michal (referee) ; Zemčík, Pavel (advisor)
This master thesis deals with image processing of Petri dishes. The first part is about terms and procedures in laboratory practice. The following part is about devices and algorithms for image analysis of Petri dishes. The second part is about draft and implementation of own colony counting application, which was developed in cooperation with the microbiological laboratory. The application is developed for mobile devices running Android OS. The master thesis also includes the design and creation of two lighting units, which uses as an accessory for better results in the analysis of Petri dishes. In conclusion are presented results, compared lighting units and various types of mobile devices, on which the application was tested.
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Microbiological quality of milk for cheese production
Korous, Jan ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
This bachelor thesis is focused on microbiological quality of milk for cheese production. Besides that, it informs about the composition of milk and the processes in cheese production.
The composition of milk differs between animal species. Lactose is the main sugar of milk, with content about 4-8 %. The majority of fat found in milk is triacylglycerol type. Casein is the most important protein, which occurs in three fractions (alpha, beta a kappa). Milk also contains various minerals and vitamins. The most important mineral is calcium, which plays an important role in cheese production. The milk composition is a suitable environment for the growth of microorganisms (Pseudomonas, Enterobacter, etc.), that can contaminate raw milk. Despite this risk, the raw milk is commonly used for cheese production, because it gives the cheese better structure and taste compared with the treated milk. However, the majority of cheeses are manufactured from the treated milk. In most cases, the milk is treated by heat, especially by pasteurization and ultrahigh temperature. These procedures kill microorganisms in milk. In some cases, milk can be contaminated again after the treatment or by inactive spores that survived the treatment. They can become active under favourable conditions, for example during cheese making.
Cheeses can be divided into groups by several criteria (type of coagulation, water content or fat content in dry matter). Starting cultures are used during cheese making from treated milk. Thermophilic starting culture Lactobacillus casei is used for manufacturing of soft cheeses and cheeses with high-heated curd. Cheeses with holes are made by fermentation (Propionibacterium freudenreichii). Mesophilic bacteria Lactobacillus lactis are used for production of cheeses with low-heated curd. There are many other cultures used in cheese making. Another important process during a cheese making is coagulation. During this process, the milk fat is coagulated by enzymes (chymosin, pepsin). After the coagulation, the curd is cut and forms soft grains, which exude whey. The grains are often heated for the better whey secretion. Salt is used during the cheese production to slow the activity of microorganisms and enzymes and it also gives better taste to the final product. Cheese is then let to age, during this period of time, biochemical processes occur and unique characteristics of the cheese are gained.
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Clean room in a microbiological laboratory
Dundr, Ondřej ; Kic, Pavel (advisor) ; Růžek, Lubomír (referee)
The purpose of this thesis is to evaluate the air-conditioning and ventilation system in special circumstances of clean operations of a microbiological laboratory in connection with technological equipment and operational procedures of such environment. The chapter Equipment and Operational Conditions in Microbiological Laboratory states the requirements of clean room and its principal equipment. As an example, a specific microbiological laboratory is provided. The chapter Air-conditioning and Ventilation Systems for Clean Operations provides a description of principal elements of a ventilation system based on specific solution of microbiological laboratory. The chapter Calculation of Ventilation Elements provides calculations of elements of air-conditioning unit with regards to standing microbiological laboratory equipment. The chapter Measuring the Parameters of Clean Room deals with measurement methodology and also provides measurement data of a specific clean room. The chapter Operational Costs of Ventilation System of a Clean Room states the yearly operational costs of a specific microbiological laboratory. The chapter Operational Procedures for Safeguarding the Required Parameters deals with operations and maintenance of clean room and its ventilation and air-conditioning system.
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Hodnocení roztíratelných masných výrobků v závislosti na složení suroviny
Jahodová, Hana
My diploma thesis deals with spreadable meat products. Theoretical part is based on information about basic raw materials, production and packing materials of liver sausages, liverworts, spreadable ferment sausages and especially liver pâté. In my diploma thesis is described hygiene and safety in sphere of food industry and more and more discussed quality of products as well. Practical part is divided into five items and discovers four kinds of liver pâté varying in structure and wrap. First one occupies with samples according to given descriptions followed by colour evaluation, instrumental method and microbiological determination of growing CPM during storage.In addition there is a guestionnaire of popularity and frequency of consumption of spreadable meat products.
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Characterisation of the Physical Chemical Processes Using the Fractal and Harmonic Analysis
Haderka, Jan ; Nešpůrek, Stanislav (referee) ; Mikula,, Milan (referee) ; Zmeškal, Oldřich (advisor)
Existuje mnoho různých způsobů jak analyzovat disperzní systémy a fyzikálně chemické processy ke kterým v takových systémech dochází. Tato práce byla zaměřena na charakterizaci těchto procesů pomocí metod harmonické fraktální analýzy. Obrazová data sledovaných systémů byly analyzovány pomocí waveletové analýzy. V průběhu práce byly navrženy různé optimalizace samotné analýzy, převážně zaměřené na odstranění manuálních operací během analýzy a tyto optimalizace byly také inkorporovány do softérového vybavení pro Harmonickou Fraktální Analýzu HarFA, který je vyvíjen na Fakultě chemické, VUT Brno.
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Radiators and microbial microclimate
Raputa, Pavel ; Rubinová, Olga (referee) ; Počinková, Marcela (advisor)
This master thesis describes the design of heating in a new one-storey nursery school in Kuřim. The heating systém is designed as a low-temperature systém with a forced circulation of water and a horizontal piping. Three kinds of radiators are used in the design. The panel radiators, tube radiators and free-standing convectors. In this project there are two varinats of the heat source for buliding. The first variant is two gas condensing boilers and the second variant is two heat pumps of an air/water split design. The disign includes air heating in the unit of air conditioning and hot water preparation. The experimental part of the master thesis is focused on microbial microclimate in buildings and radiators contamination by microorganisms. It contains four different experiments, their realization, results and evaluation.
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Sledování mikrobiologické jakosti paštik
Hábová, Eva
The aim of this thesis was to study the microbiological quality of different types of pâtés supplied by a Czech manufacturer. We investigated the occurrence and changes in selected microorganisms during the storage process. In all cases, we aimed to measure the total plate count, total number of psychrotrophic microorganisms, mold and yeasts and enterococci, as well as Enterobacteriaceae and Escherichia coli bacteria. Part of the samples was also examined for the effects of storage temperature (5 and 8 ° C) on the microbiological quality of pâtés. No statistical significance between microbial quality of the products stored at 5 and at 8 ° C was proved. The worst microbiological quality was discovered in the samples of course pâtés, where high levels of Enterobacteriaceae as well as traces of total plate count, psychrotrophic microorganisms, mold and yeasts were detected. In order to achieve a high microbiological quality of pâtés (as well as other meat products), the use of high quality raw materials and strict compliance with approved manufacturing processes is absolutely essential, as is sufficient hygiene during the production and distribution as well as in the course of the actual sale.
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Mikroorganismy jako kontaminanty lahůdkářských výrobků
Hanzlíková, Ludmila
This bachelor thesis deals with microbial contaminations of delicatessen products. It describes microbial quality main component products and extends their durability. Furthermore, it studies the most important microbes which causes food-borne disease and has negative influence on healthy of human organism. And then states the production and sale of delicatessen products. Finally this thesis is experimental evaluation of significant groups of microbes in selected products.
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