Bacterial contamination of food is a global concern. Methods of treating bacterial contamination are limited. Bacteriophages, bacterial viruses, offer a promising solution. However, bacteriophages may have limited application for foods that undergo sterilization processing, are inhospitable to organisms, or must be maintained in a dry state. This thesis focused on methods to expand the application of bacteriophages. First, bacteriophages were subjected to generalized stresses of desiccation, heat, and acidity, under laboratory conditions to propagate new populations with improved stress resistance. However, testing of these stress-resistant populations under real-world conditions failed to produce results comparable to generalized laboratory conditions. Success in the application of selected bacteriophages may require high situational specificity during selection, including in terms of food matrix and stress mechanics. The focus of our research shifted from the modification of bacteriophage populations themselves to the development of food-safe protective matrices. Designed matrices encapsulate bacteriophage for integration with modern food production and even the food products themselves. A pullulan-trehalose sugar powder was developed for the protection of a model bacteriophage from pasteurization. Microparticles were engineered such that the majority of the particle would be composed of trehalose as a stabilizer and polysaccharide pullulan was designed to accumulate at the particle surface to slow dissolution. This structure resulted in a bacteriophage powder that remained intact and protective over short-term high-temperature pasteurization, whereas unprotected bacteriophage experienced significant loss in titer. Leucine-lactose and leucine-lactose-maltodextrin microparticles were engineered for the inclusion of bacteriophage in powdered infant formula. The bacteriophage powder was designed as a dormant protection system that could activate upon reconstitution. The excipient system was formulated to not significantly affect the pH, composition, and dissolution of commercial infant formula. The bacteriophage powder was also engineered to match the shelf life and secondary shelf life of infant formula. Altogether, this thesis demonstrates that bacteriophage application in different foods can be expanded through particle engineering. / Thesis / Doctor of Philosophy (PhD) / Bacterial contamination of food can lead to widespread outbreaks and subsequent preventable deaths. Our best tool against bacteria, antibiotics, cannot be widely applied to food for risk to the natural human biome and creation of resistant bacteria. Bacteriophages, viruses that infect bacteria, are a naturally occurring bactericide that offer an alternative solution. This thesis focuses on improving the application of bacteriophages in food. First, bacteriophages are selected for resistance to common food processing stresses, such as heat, drying, and acidity, to prepare future generations that are stress-resistant. Second, a protective sugar powder was designed that could be used to add bacteriophages to milk before pasteurization. Post-pasteurization, the sugar would dissolve and release bacteriophage into the milk to deal with any post-processing contamination. Lastly, an infant-safe bacteriophage powder was developed that could be intermixed with powdered infant formula in an effort to reduce infant death due to the ingestion of bacteria.

Mémoire numérisé par la Division de la gestion de documents et des archives de l'Université de Montréal.

Mémoire numérisé par la Division de la gestion de documents et des archives de l'Université de Montréal

Z. Dudová Using the Effects of Public Cultural Services in the Development Strategies of Cities Abstract This dissertation focuses on analysing the utilization of the effects of public cultural services in the development strategies of selected towns (Český Krumlov, Velké Meziříčí and Blatná) for the development of these localities. The theoretical part of the dissertation is dedicated to the research of existing approaches to the solution of the issue, the definition of key concepts and the framework of the concept of public cultural services in the context of the specific situation of strategic management and planning culture of the administrative units in the Czech Republic. It has identified a wide range of potential non-economic benefits of public cultural services, from individual benefits to social impact for the wider community. The analytical part is focused on the position and the importance of culture, cultural services, and its possible benefits in key policy and strategic documents of the selected cities. For a broader understanding of the context regarding the situation of strategic planning culture in selected Czech cities, conceptual and strategic materials related to the regional and national cultural policy, and also some of the most important Czech cultural organisations (National Museum,...