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Use of polymerase chain reaction (PCR) technique for identification of probiotic microorganisms in milk diary product
Horká, Markéta ; Fialová, Lenka (referee) ; Smetana, Jan (advisor)
In this bachelor thesis, probiotic bacteria and their beneficial effects on human health were described. Several methods that are used to identify microorganisms were also stated. At the beginning of the experimental part, DNA was isolated from a selected dairy product. DNA extraction was made in two ways, both of which provided sufficiently high-quality DNA. The prepared DNA was subjected to polymerase chain reaction using specific primers. The presence of bacteria of the genus Lactobacillus, Bifidobacterium and the species Lactobacillus acidophilus, which were declared by the yogurt manufacturer, was proved by electrophoresis on agarose gel.
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Problems of nutritional value of dairy products in the diet of preschool children in nursery schools
SKORUPANOVÁ, Medina
This bachelor thesis deals with the problems of the nutritional value of dairy products in the diet of preschool children in nursery schools. There were two main objectives set. The first objective was to determine the dairy products that are appropriate to this age category, and those that are less suitable or unsuitable. A second major objective was to educate on a proper nutrition in the area of dairy products the staff of those nursery schools, where the type and quantity of dairy products administered were unsatisfactory. The theoretical part describes the composition of milk and milk products, highlights especially the milk constituents over which it is necessary to think about and which should be focused on, as well as their significance for the human organism. It also describes the importance of milk and milk products for preschool children, indicates which dairy products are suitable for these children and which are on the contrary inappropriate. Last but not least, it states the recommended daily intake of these products to meet the consumption basket. In order to develop the practical part, a method of qualitative research, and a method of observation, interviewing and working with documents have been chosen. The technique has been formed by a semi-structured interview and assessment of menus in nursery schools. The semi-structured interview using a questionnaire was performed by means of a direct contact. The research file was constituted by the staff of six nursery schools in the South Region. As it results from the result of the work, the staff of nursery schools is well informed on the issue of consumption of dairy products, nevertheless it cannot meet the consumption basket in the milk area. According to the opinion of the staff, the consumption basket in the milk area is accomplished by 75% at 4 of 6 nursery schools. According to the staff of the remaining two nursery schools, the consumption basket in the area of milk can be filled in only 50%. The consumption basket in the area of dairy products can be filled, because the snacks served in the nursery schools are often completed by fruit yogurts, cottage cheese or different types of cottage cheese spreads. The consumer basket in the area of dairy products is therefore filled in 5 of 6 nursery schools to 93%. In one nursery school it fails to accomplish even such a value. The quality of dairy products served in nursery schools ranked according to the energy content, the content of carbohydrates, sugars, fats and proteins in respect to the average age of diners is moderate, the authorized staff members adhere by the selection to the price and composition of the milk product. Some of them are rather influenced by the price of the product, then the quality ceases to be of importance, others comply more with the composition of the product, and they are doing their best for the quality of the milk product, which includes even the possibility that they produce the product themselves. Advertising does not play in the selection of dairy product any role.
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