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Microbial analysis and identification of organisms in products from young cocco
Palyzová, Andrea ; Marešová, Helena
The collaboration focused on the isolation and identification of bacterial strains in young coconut products, the comparison of their microbial profiles and the monitoring of stability over time. Yoguard and Keefir products contain highly functional probiotic bacteria and probiotic yeasts. The main microorganisms contained in yoghurts and keefires include Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Leuconococcus, Saccharomyces.\nThe main microorganisms contained in yoghurts and keefires include Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Leuconococcus, Saccharomyces.\n\n\n\n\n\n\n\n\n\n\n
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Basic aspects of conservation maize by silage process
BRABENEC, Petr
The aim of the bachelor thesis was evaluation of the maize silage production as the most often representive part of cow feed. The introductory part of the thesis were focused on basic information about maize, it´s origin, importance and general description. The following part of the thesis was focused on silage process focusing mikroorganisms and fermenation process. Therre is also describtion of these organisms as positive as negative acting on silage process with posibility to aply some various aditives. An interesting part of the thesis is appretiation of growned hybrids and their benefits and cons with focusing on qualitative and quantitative values. One of the most important part of the thesis is technological describtion of silage production. In this part of the thesis were mentioned individual section of the technological processing of materiál, variety of methods used in silage processing and some recommendation, whith should be followed by farmers. The information used thorough the thesis was obtained from publication of Czech as well as foreign authors and the carefully were described problems of the established theme.
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