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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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The effect of pesticides on the grapevine microflora
Damborský, Pavel ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
The bachelor thesis of theoretical character contains information about an effect of pesticides on grapevine microflora. At the beginning there is a description of general pesticides characteristic, their classification, toxicity and a brief overview. Further it describes illnesses and pests that often attack grapevine. The next chapter deals with grapevine microflora. It defines morphology, taxonomy and reproduction of microorganisms most often occur on grapevine and during technological processing of wine. The last chapter is focused on effect of pesticides on microorganisms during alcoholic and malolactic fermentation.
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Hodnocení jakostních parametrů kozích jogurtů v závislosti na vstupní surovině
Němcová, Vendula
The aim of the work was to evaluate the physico-chemical and microbiological parameters of organic goat yoghurts and milk, which was used for their production. The results were evaluated depending on the season and storage time of yoghurts. Sampling took place during spring, summer, autumn and winter. The sampling schedule during storage was chosen according to the shelf life given by the producer with the possibility of extending the shelf life of the product. The evaluated parameters included dry matter, fat, protein and lactose content, titratable and active acidity and microbiological analysis (total number of microorganisms, lactic acid bacteria, psychrotrophic microorganisms, coliform bacteria, enterococci and micromycetes). Goat's milk and, depending on it, yoghurts were subject to seasonal changes in composition with a higher dry matter content in winter and lower in summer. These differences were also reflected in the different titratable acidity and the total number of microorganisms. No coliform bacteria were present in the yoghurts. Enterococci, psychrotrophs and micromycetes (mostly yeasts) have been reported. Between the 3rd and 13th day of storage the number of psychrotrophs and micromycetes increased significantly. For yeasts and molds, another significant increase followed between the 18th and 24th day of storage. Only slight post-acidification was observed during yoghurt’s storage.
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Mikrobiální kontaminace při výrobě a prodeji lahůdkářských výrobků
Stojanová, Kateřina
This diploma thesis deals with microbiology of delicatessen. It focuses on the microbiology of individual components of delicatessen, particularly bacteria which can cause alimentary infections and alimentary intoxication. The thesis also discusses the possible occurrence of molds or yeasts and describes ways how it can be prevented. It also refers to some of the basic measures stated in the legislation. At the end of the thesis, the numbers of selected groups of microorganisms in paneled sandwiches and production areas are determined: total count of microorganisms, coliform bacteria, molds and yeasts, spore aerobic microorganisms, Clostridium perfringens, Salmonella spp.
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Faktory ovplyvňujúce mikroflóru mäsa
Schlosserová, Nikola
Bechelor thesis involves theoretical parts focused on problematic area of changes in the microbiota of meat. To prevent this changes we have to know, how we can stop them in the begining. That contains knowledge of factors which affect them. These factors are part of prevention to provide healthy and safety food. Meat as an animal product, which contains plenty of water and that make it easily tainted. Contamination can be caused primary or secondary and also can affect chemical structure of meat. That´s mean qualtity degradation of stock and final product. To achieve quality and safety, it is needed to know and maintain qualitatv idicators of quality.
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Konzervační postupy v nápojovém průmyslu
Trněná, Kateřina
This bachelor thesis focuses primarily on the topic of preservation processes in the beverage industry. The first part deals with general basic substance composition of both alcoholic and non-alcoholic beverages, and their division. Furthermore, the thesis focuses on the important microflora of beverages in the sence of both positive and negative way of causing there ongoing processes. The second part deals with individual procedures of beverages preservation, with the aim of preserving beverages, the extension of its shelf life, and natural and chemical substances used in beverage production.
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Mikrobiologické aspekty výroby farmářských fermentovaných mléčných výrobků
Náplavová, Aneta
Theoretical part of the bachelor thesis is focused on microbiological aspects in the production of farmed fermented dairy products. In thesis are characterized fermented dairy products, their distribution, technological processes and associated microorganisms the used in their production. In the next chapter is defined the issue of pure dairy cultures. Further more pathogenic microorganisms and microorganisms causing the spoiling of fermented dairy products are defined. Then follows the measures to combat undesirable microorganisms. The last part of the theoretical part is devoted to the requirments of raw milk and the current legislation related to farmed fermented dairy products. Practical part was focused on the determination of significant groups of microorganisms in farm yoghurts.
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Microbiota and inflammatory bowel diseases
Gajdárová, Zuzana ; Kostovčíková, Klára (advisor) ; Grobárová, Valéria (referee)
Inflammatory bowel diseases (IBD) are an autoimmune illnesses affecting gastrointestinal tract. The main types include ulcerative colitis and Crohn's disease. Recently, primary sclerosing cholangitis (PSC) has also been associated with IBD. PSC is a chronic liver disease associated with bile duct stenosis. The exact pathogenesis and etiology of these diseases is not clear, despite the great efforts of the scientific community. They are multifactorial diseases that are associated with dysbiosis of intestinal microbiota. Their diagnosis is based on for patients unpleasant endoscopic examinations and therefore the search for new serum biomarkers is needed and appreciated target of scientific interest. In the first part of diploma thesis, we focused on the reactivity of peripheral blood cells of IBD patients to 10 selected representatives of typical intestinal microbiota: Lactobacillus plantarum, Bifidobacterium adolescentis, Blautia coccoides, Roseburia intestinalis, Eubacterium rectale, Faecalibacterium prausnitzii, Ruminococcus flavefaciens, Bacteroides thetaiotaomicron, Prevotella ruminicola and Escherichia coli. Reactivity of CD, UC and PSC- IBD patients was increased after stimulation with Faecalibacterium, Lactobacillus and Prevotella. However, we got low percentage of cytokine-producing cells,...
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Mechanisms of human body odour production
Hrubová, Noemi ; Havlíček, Jan (advisor) ; Stopková, Romana (referee)
The sterile secret of skin glands is not immediately odoriferous. The characteristic body odour is released after microorganism transformation of the secreted compounds. The aim of the work is to elucidate the mechanisms of the body odour production. The major contributor to the body odour are volatile fatty acids hydrolysed from glutamine precursors, structurally unusual long- chain fatty acids or lipids. Another component are sulphur compounds, mainly secreted as the Cys-Gly-(S) conjugates, and steroid substances. The genus Corynebacterium is associated with these transformations and intense body odour. The composition of the resident microflora varies depending on age and gender. Axillary odour with large apocrine secretion has probably biggest importance for human chemical communication. Apocrine glands secretion starts during puberty and decreases in postmenopausal women. There are quantitative differences between gender composition of sweat. In the Asian population is more common the recessive homozygosity of the ABCC11 gene which is associated with lower body odour intensity. Also MHC proteins effect body odour and they seem to play a role in mate choice. To some extent, the environmental factors such as diet or emotions influence body odour. Knowledge of mechanisms behind body odour...
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