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Microbiology of raw milk and milk after treatment
Pláničková, Jana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this bachelor thesis is microbiology of raw milk and heat treatment milk, pasteurized and UHT treatment. There are described the most important and the most common microorganisms that contaminate milk, spoilage and pathogenic in the theoretical part. Practical part was provided in laboratory of diary factory. There were determined counts of microorganisms in raw, pasteurized and UHT milk by microbiological analysis.
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Monitoring of selected parameters in the wastewater treatment process in the various WWTP
Dalajková, Nikola ; Zlámalová Gargošová, Helena (referee) ; Repková, Martina (advisor)
This work is focused on wastewater treatment, specifically the WWTP Brno Modřice. Described herein are the general technological parameters of large and medium-sized wastewater treatment plants and wastewater treatment process in the WWTP Brno Modřice. The greatest emphasis is on biological phase of waste water treatment. Purification employs chemical, biological and physical cleaning processes. To determine the effectivness of the treatment plants various indicators are used such as COD, BOD, Ntotal and Ptotal whose the maximum permissible values are established in accordance to norm. The basis of biological treatment is the activated sludge containing microorganisms, by which the effectiveness of the cleaning process is determined. These microorganisms are determined qualitatively and quantitatively. To compare the efficiency measurements of activated sludge were also made at two other wastewater treatment plants. These values were then compared in the experimental part of the work.
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Sledování výskytu patogenních mikroorganismů v potravinovém odpadu po přídavku různých aditiv
Tomková, Lenka
Food waste and food waste management is a global problem. It is necessary to reduce waste and, when food waste is generated, to choose environmentally friendly solutions for its disposal, such as composting. The composting process is a natural decomposition process whose final product is valuable compost that can be used as fertiliser. In this work, the effect of additives on the suppression of pathogenic microorganisms potentially present in food waste is investigated to make the food entering the composting process safe for health. Classical culture methods (selective media for bacterial strains Salmonella spp., Escherichia coli, Helicobacter pylori and enterococci) were used for microbiological analyses and MALDI-TOF mass spectrometry and Sanger sequencing were performed for accurate identification of the grown colonies. The results showed that waste without the addition of additive contained more pathogenic microorganisms than waste with the addition of additive. Serratia spp. and the genus Pseudomonas were the most common in the samples. Tea tree oil appears to be the best additive, as it effectively suppressed the odour and also the waste with its addition did not contain significant pathogens such as Pseudomonas fluorescens compared to the control sample without its addition.
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Hodnocení jakosti bílých jogurtů v závislosti na obsahu tuku vstupní suroviny
Šťastná, Magdaléna
The thesis aimed to evaluate the quality of plain yoghurt depending on the fat content of the input raw material. The literature part is focused on the legislative requirements and classification of fermented dairy products and plain yoghurt, the raw materials from which plain yoghurt is produced and the basic technological operations of the production process. In addition, mention is made of vegetable fats and their use in the manufacture of alternative dairy products. The practical part deals with the production of yoghurts with different fat contents and different raw materials (animal and vegetable fat). Experimentally produced samples were subjected to Physico-chemical and microbiological analysis. A sensory questionnaire was developed and the yoghurts were sensorially evaluated. Finally, it was assessed whether the use of vegetable fats as a fat additive in the manufacture yoghurts is possible. The result showed that the use of vegetable fats to produce yoghurts of lower fat content would be possible without negative effects on quality, provided that this was allowed by legislation. According to Czech legislation, only a product containing a dairy raw materiál may be called yoghurt. Therefore, this product could not be called yoghurt, but an alternative dairy product.
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Vliv přírodních aditiv na prodloužení skladovatelnosti chlazených paštik z kapra obecného (Cyprinus carpio)
TUNYS, Ondřej
This diploma thesis evaluates the effects of cranberry, garlic and onion extract on microbiological quality, sensory attributes and oxidative effect of common carp (Cyprinus carpio) pâtés. The evaluation is expressed in comparison with the control sample (no additive). Individual analyzes took place in different terms depending on the analysis performed (usually on day 0, then after 1, 2, 3 and 6 months of storage). Microbiological analysis showed values in the range of 1.71 - 2.05; 1.73 - 2.23; 1.43 - 2.14; 1.36 - 2.21 log CFU*g-1 at individual terms (0, 1, 2 and 6 months). The accessible limit for freshwater fish consumption (7 log CFU*g-1) was not exceeded for any of the samples throughout the testing period. Onion extract reached the best values in microbiological analysis. However the best results in almost all sensory attributes (odour, taste, aftertaste, consistency, color, overall acceptability) were achieved by pate with garlic and cranberry. TBARS analysis evaluating lipid oxidation also proved inhibition of oxidation processes. All the results of this research showed that natural additives have good antioxidant effects extending the shelf life of carp pâtés with suitable storage (preservation and cooling at 4 +- 1 °C) for up to 6 months.
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Vliv přírodních extraktů na senzorické vlastnosti a prodloužení skladovatelnosti masa pstruha duhového (Oncorhynchus mykiss)
TUNYS, Ondřej
This bachelor thesis evaluates the effects of natural rosemary extract "Inolens 4" on microbiological quality, sensory attributes, colour change and oxidative effect of rainbow trout (Oncorhynchus mykiss). The evaluation is expressed in comparison with the control sample (no additive). Individual analyses took place in different days (0, 3, 6, 10 and 14 days). The microbiological analysis showed values in the range of 1.93 - 2.25; 5.10 - 5.27; 5.12 - 5.80 and 6.34 - 7.66 log CFU*g-1 on days 0, 6, 8 and 10. The limit for freshwater fish consumption (7 log CFU*g-1) was exceeded on 10th day of storage. On the contrary Inolens 0.5 achieved the best result. Sensory analyses also showed that Inolens 0.5 achieved the best results in all sensory attributes (odour, taste, aftertaste, consistency) of cooked fish. Also TBARS analysis evaluating lipid oxidation proved that the application of Inolens 4 extract had a positive effect causing an inhibition of oxidative processes in the muscle. Therefore all the results of this study have shown that the natural extract "Inolens 4" has antioxidant effects extending the storage of rainbow trout meat in combination with suitable storage (vacuum and cooling at 4 +- 1 °C) for up to 10 days. Moreover it has a mild effect on the improvement of sensory properties.
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Monitoring of selected parameters in the wastewater treatment process in the various WWTP
Dalajková, Nikola ; Zlámalová Gargošová, Helena (referee) ; Repková, Martina (advisor)
This work is focused on wastewater treatment, specifically the WWTP Brno Modřice. Described herein are the general technological parameters of large and medium-sized wastewater treatment plants and wastewater treatment process in the WWTP Brno Modřice. The greatest emphasis is on biological phase of waste water treatment. Purification employs chemical, biological and physical cleaning processes. To determine the effectivness of the treatment plants various indicators are used such as COD, BOD, Ntotal and Ptotal whose the maximum permissible values are established in accordance to norm. The basis of biological treatment is the activated sludge containing microorganisms, by which the effectiveness of the cleaning process is determined. These microorganisms are determined qualitatively and quantitatively. To compare the efficiency measurements of activated sludge were also made at two other wastewater treatment plants. These values were then compared in the experimental part of the work.
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Microbiology of raw milk and milk after treatment
Pláničková, Jana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this bachelor thesis is microbiology of raw milk and heat treatment milk, pasteurized and UHT treatment. There are described the most important and the most common microorganisms that contaminate milk, spoilage and pathogenic in the theoretical part. Practical part was provided in laboratory of diary factory. There were determined counts of microorganisms in raw, pasteurized and UHT milk by microbiological analysis.
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Výzkum pro hospodaření s odpady v rámci ochrany životního prostředí a udržitelného rozvoje (prevence a minimalizace vzniku odpadů a jejich hodnocení): Biologicky rozložitelné odpady
Výzkumný ústav vodohospodářský T.G. Masaryka, Praha ; Matulová, Dragica
V subprojektu 1 výzkumného záměru byly v roce 2007 sledovány možnosti nakládání s biologicky rozložitelnými odpady a shromážděny relevantní legislativní předpisy. Ve vzorcích kompostů fermentátů a kuchyňském odpadu byly stanoveny mikrobiální ukazatele (intestinální enterokoky, Escherichia coli, termotolerantní koliformní bakterie, koliformní bakterie a Salmonely) a vybrané chemické ukazatele (As, Cd, Cr, Hg, Ni, Pb, AOX, suma PCB, suma PAU, uhlovodíky C10-C40). Ve vybraném kompostu byla stanovena respirační aktivita po čtyřech dnech (AT4), toto stanovení podává informaci o stupni stabilizace BRO, tedy zda testovaný vzorek je již možné uložit na skládku.
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