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Probiotics and prebiotics in the diet of the population. Effect on disease frequency.
Cherepanova, Ekaterina ; Starnovská, Tamara (advisor) ; Horová, Eva (referee)
Over the past decade, scientific research has focused on the intricate relationship between the human microbiome and the immune system. A particular emphasis in the last three years has been on investigating the impact of the microbiome on the susceptibility and severity of COVID- 19 infections. There is substantial evidence suggesting that the consumption of fermented foods, ranging from fermented vegetables and kefir to yogurt and kimchi, has a beneficial effect on the composition of the intestinal microbiome and, consequently, on the function of the immune system. This study, part of a bachelor's thesis, explores the complex association between regular consumption of fermented foods and the frequency of infectious diseases. Through the analysis of data obtained from a questionnaire, it was found that individuals who regularly incorporated fermented products into their diet exhibited a lower frequency of infectious diseases over the past two years. These results indicate that the consumption of probiotics and prebiotics may positively influence the immune system, reducing the risk of disease. Regarding the examination of the relationship between the consumption of probiotics from food sources and the frequency of COVID-19 infections, a contrasting observation emerged. Those who were fully...
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Lactic acid bacteria and their utilization
Jiříková, Ivana ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This bachelor thesis is aimed at the study of lactic acid bacteria. Within the frame of this thesis I have performed a literature research into findings about these bacteria. The first section is focused on the general bacteria identification and division into separate genus groups. It also describes the cytology, metabolism and industrial use of milk fermentation bacteria.
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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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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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Fermented foods as a part of today's diet
Sochůrková, Veronika ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
This bachelor thesis is devoted to fermented foods, which play an important role in human nutrition around the world. These include foods such as fermented milk products, fermented meat and fish products, fermented cereals, legumes, fermented beverages and kvass pastries. The theoretical part of the thesis focuses on the types and nutritional significance of individual groups of fermented foods. It also addresses the health aspects of the gut microbiome and the potential risks associated with the consumption of fermented foods. The aim of the work in the practical part was to determine the popularity and frequency of consumption of the most common fermented foods using a questionnaire survey. The results showed that the consumption of sour-milk products, especially yogurts, is very popular and most respondents include these foods in their diet several times a week. Fermented vegetables, especially sauerkraut, are also very popular. Most respondents are also interested in the topic of probiotics, and more than half of the respondents have tried homemade fermented foods. keywords: fermented foods, probiotics, fermented milk products, fermented vegetables, fermented legumes, fermented cereals, fermented beverages, kvass pastries
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Možnosti stanovení ethylkarbamátu v produktech kvasných výrob
Hlaváč, David
Ethyl carbamate, also known as urethane, is a carcinogen occuring in fermented foods such as bread, cheese, yoghurt and most in alcoholic beverages, especially in stone fruit brandies. 15 samples of fermented foods were analyzed in this work (2 samples of bread, cheese and yoghurt and 9 samples of alcoholic beverages) using gas chromatography. 5 samples were positive. Ethyl carbamte was detected in all of 3 samples of plum brandy in concentrations (9,94 +- 0,25) mg/l, (5,34 +- 0,41) mg/l and (4,03 +- 0,36) mg/l and in 2 vodka samples in concetrations (2,38 +- 0,25) mg/l and (0,26 +- 0,01) mg/l. Ethyl carbamate was not detected in bread, cheese and yoghurt samples as well as in Gin, Stará myslivecká, Apricot brandy and Gieroy vodka. However, the storage conditions of all samples were unknown.
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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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Lactic acid bacteria and their utilization
Jiříková, Ivana ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This bachelor thesis is aimed at the study of lactic acid bacteria. Within the frame of this thesis I have performed a literature research into findings about these bacteria. The first section is focused on the general bacteria identification and division into separate genus groups. It also describes the cytology, metabolism and industrial use of milk fermentation bacteria.
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