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Development of probiotic dietary supplement
Krahulcová, Aneta ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
The thesis deals with a theme of probiotic mikroorganisms which are aplicated as a dietary supplement. Health benefit on the host have been known for a long time, however, there might be some negative effects affecting a consumer. In connection with this observation defining requirements and evaluating of safety of probiotics in food was necessary. The new probiotic dietary supplement can not be expanded on the market without these processes. Every strain must be tested separately on each property. The ability of rezistance against conditions inside human gastrointestinal tract belongs to the most basic tests. The aim of the practical part is testing this ability of rezistance in vitro by simulated conditions. The model of gastrointestinal juices was designed according to the Czechoslovak codex. The form contributes to the higher rezistance of probiotics within implementing to the host. Also a dosage form of probiotics was involved to a in vitro testing.
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Probiotic foods
Páterová, Alena ; Navrátilová, Jana (referee) ; Vítová, Eva (advisor)
This bachelor thesis summarizes the knowledge about problematic of probiotics and their positive effects on human health. Probiotics are live microorganisms, which, at application in appropriate quantity as component of food, have health benefit in humans and animals. Probiotics are already an important component of treatment in gastroenterology, in hepatology, at treatment of urogenital system, at prevention and therapy of cancer and mycoses. The best known probiotics are lactic acid bacteria, of which most often used are Lactobacillus and Bifidobacterium genera. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meat and vegetables. We can say, that advances in probiotic bacteria research are beneficial for both the consumers and the producers.
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Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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Microbial characterization of yoghurts and probiotic foods.
Kocourková, Hana ; Burdychová, Radka (referee) ; Španová, Alena (advisor)
Zvýšená konzumace fermentovaných mléčných výrobků v posledních letech vede k zavádění nových výrobků na trh. Funkční a probiotické produkty jsou v dnešní době také hojně rozšířeny. Cílem diplomové práce bylo posoudit mikrobiální kvalitu komerčních jogurtů a nefarmakologických probiotických výrobků. Bylo zkoumáno 24 vzorků jogurtů a 8 vzorků probiotických mléčných výrobků. Pozornornost byla zaměřena zvláště na kvantifikaci mikroorganismů v jednotlivých výrobcích a na sledování viability buněk. Většina mléčných produktů obsahovala počty odpovídající minimální požadované hodnotě 1x107cfu/ml. Nicméně byly objeveny produkty, které neobsahovaly živé bakterie nebo obsahovaly jen jejich menší množství. To platí zejména pro běžné jogurty. Probiotické mléčné výrobky v zásadě obsahovaly větší množství bakterií než jogurty, protože je u nich navíc požadováno 1x106cfu/ml minimálního množství specifických bakterií jiných než jogurtových startovacích kultur. Isoláty z fermentovaných mléčných výrobků byly identifikovány jako Streptococcus thermophilus and Lactobacillus spp. Isoláty byly poté rozlišeny na jednotlivé kmeny pomocí RAPD použitím tří různých primerů. Byla zjištěna velká různorodost mezi kmeny rodu Lactobacillus spp. používaných různými podniky.
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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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Food products with probiotics
Zemanová, Tereza ; Valicová, Markéta (referee) ; Trachtová, Štěpánka (advisor)
Fermented dairy products containing probiotic microorganisms which are distinguished by favorable effects on the intestinal microflora, are in present time consumed in large quantities. Products range in which microorganisms are contained in recent years expanded greatly. On the market are currently available not only milk, but also meat or vegetable products of this type. The aim of work was to get acquainted with probiotic microorganisms, a description of their use in food industry, and whether they have for us “Homo sapiens sapiens,, favorable or unfavorable effects. In the practical part of work was showed the presence of probiotic bacteria in fermented dairy product using the polymerase chain reaction methods.
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Vliv malolaktické fermentace na aromatický profil červeného vína
Veselý, Radek
This master's thesis is specifically concerned with the influence of malolactic fermentation on the aromatic profile of red wine. The literary (theoretical) part defines the malolactic fermentation and describes the volatile substances formed during malolactic fermentation. The practical part results from an experiment of various kinds of malolactic fermentation, where there are used two different strains of lactic acid bacteria. The experiment was carried out on three different varieties of wines which were sensorically and analytically evaluated.
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Technologické možnosti výroby nealkoholických nápojů s využitím pivovarských surovin
Langová, Markéta
The range of beverages is constantly expanding with new sensory attractive products with health benefits. Such products are increasingly accompanied by beverages resulting from the fermentation of non-dairy substrates, and various groups of bacteria or yeasts can be used to ferment fruit and vegetable juices. This work focuses on the possibility of using such microorganisms, brewing and non-traditional raw materials in the production of new beverages. In the practical part, the sensory properties of beverages and the content of some components in connection with the used culture of microorganisms were evaluated. The results of analyzes of fermented beverages were compared with non-fermented beverages and at the same time the work shows that kombucha, lactic acid bacteria and water kefir culture are able to ferment non-dairy substrates, even with the content of hop compounds.
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Vliv malolaktické fermentace na obsah oxidu siřičitého v bílých vínech
Holánek, Jiří
This bachelor thesis deal with malolactic fermentation in white wines and its significance for working with SO2. The thesis show the possibility of producing two fundamentally different technologies. The first chapter was familiar with malolactic fermentation for white wines. Description biochemical process in which there is conversion of malic acid to lactic acid using lactic acid bacteria. We described in detail the factors that influence the MLF. The following chapter deal with own production of white wine for MLF and recommendations from the fermenters to mixing on yeast lees. It also deals with the management of sulfur dioxide in the production, components and forms. In the second part being scanned commercially available lactic acid bacteria in the Czech Republic and abroad. The experimental section is a brief description of both varieties, where the experiment was performed. Hereafter follows a description of the production, the process and method. Then we meet with analytical and sensory analysis of wine and a brief caption experiments which are carried out for wines. In the results, we will learn how much influence the current MLF lying on yeast lees for sulfur dioxide and binding sulfur dioxide. Also has considerable variety impact. All results are shown in graphs and documented analyzes.
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Vliv doby inokulace na průběh malolaktické fermentace
Hasil, Radim
Malolactic fermentation effects on wine by acidity reducing and improving of microbial stability and aromatic characteristics of wine. Malolactic fermentation can be performed before alcoholic fermentation, during and at the end of alcoholic fermentation and after. It always depends on the situation and type of wine. This diploma thesis dealt in literary part with malolactic fermentation, malolactic fermentation bacteria and its types, timing of the lactic acid bacteria inoculation and with processes and influences affecting on the course of malolactic fermentation with consequent effects on characteristics of wine. The practical part was based on different ways of malolactic fermentation implementing, on inoculation of lactic acid bacteria, which are positive and negative to citric acid, together with yeast at the start of alcoholic fermentation, at the end with using of residual heat, and after alcohol fermentation in wine. This part monitored value changes in ongoing malolactic fermentation and finally compared sensory evaluation of resulting products.
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