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The purpose of the study was to compare the impact of 3 weeks of consumption of commercial yoghurt enriched with Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 (P), and the same yoghurt supplemented with prebiotic-inulin (S), on feacal bacterial counts of healthy adults. A randomized, parallel-group, crossover, open-label – DBPC intervention with 66 volunteers was carried out. The 3 week administration of both P and S yoghurt increased (P lower 0.01) counts of bifidobacteria and Lactobacillus acidophilus, and reduced (P lower 0.01) counts of Clostridium spp., Enterococcus spp. and E. coli in fecal samples, in comparison with the control croup. The consumption of probiotics and synbiotics yoghurt reduced (P lower 0.05) the counts of tyramine producing enterococci and E. coli among the faecal isolates. In the synbiotics group, counts of bifidobacteria and Lactobacillus acidophilus remained higher, and counts of Clostridium spp., Enterococcus spp. and E. coli lower (P lower 0.05) after 1 week wash out period, in comparison with the preadministration phase. It was concluded that the synbiotics yoghurt was superior to the probiotics product in maintaining the increased levels of beneficial bacteria and decreased counts of potentially patogens bacteria in the intestine.

This diploma thesis deals with the issue of lactic acid bacteria in oenology and study of their inhibition. It includes the research of the available resources aimed at this topic, including the recent practical knowledge. It focuses on the general characteristics and taxonomy of lactic acid bacteria, describes the genes present in wine production, their development, metabolism and the associated sensory changes or currently known inhibition methods. The practical focus of the thesis is the study of the possibility of using the antibacterial effects of silver compounds against undesirable lactic acid bacteria in wine technology. Within the research, were established appropriate microbiological experiments and examined the influence of different doses of selected inhibitory agents: silver nitrate, colloidal silver and silver nanoparticles on the development and metabolic activity of bacteria of the species Pediococcus damnosus strain CCM 2465. The experiment proved certain inhibitory effects of all the compounds, whereas better results were achieved with silver nitrate and colloidal silver.

„The microbiological parameters of mayonnaise“ diploma thesis is in literature research focused on the theme of mayonnaise production as well as food legal requirements. Describing microorganisms associated with mayonnaise sauces in main part. Observing the pathogenic and spoiling-cause microorganism and factors influencing their content in mayonnaise sauces. Thesis concentrate into mayonnaise and tartare products microbial analyses in its practical part. Monitoring the microbial quantity change from the perspective of diferent matrix composition, storage temperature and expiry date.

This thesis deals with mikrobiology of curd and selected curd products. It describes the microbiological quality and curd products, their unwanted contamination by micro-organisms. Contamination occurs most often during production. The most common con-taminating microorganisms are gram – negative bacteria, yeats and fungi. It defines their negative impact on the quality of curd and curd products. It further characterizes other possible contaminants tnat can cause foodborne disease in humans. The thesis also describes technologically important lactic acid bacteria. Part of the thesis is an experi-mental microbiological analysis of curd and curd products during storage. Relatively low numbers of contaminating microorganisms were found. Higher numbers of microor-ganisms showed samples after expiration date and samples of Budapest spread contai-ning flavoring components.

This thesis is focused on the issue of microflora of packaged cut meat. It is characterized by significant external and internal factors that influence growth and the proliferation of microorganisms. The next part is a brief description of groups of microorganisms causing spoilage of packaged meat and microorganisms causing disease from food. There are mentioned methods of prolonging the shelf life of meat, the most substantial part of which is devoted to the possibilities of meat packaging, the functions of packaging, plastic materials and possible migration of substances from them are also mentioned. The experimental part of the thesis is focused on the comparison of differently packaged samples of pork meat from the point of view of important groups of microorganisms. A significant part is the comparison of color changes during storage of differently packaged meat measured on a spectrophotometer.

Kefir is a fermented dairy product made from milk fermentation by lactic acid bacteria and yeasts. The main result of milk fermentation is conversion of lactose by bacteria into lactic acid and changes in milk texture, yeast complete the product properties mainly by production of carbon dioxide and ethanol. At the same time, depending on the different bacterial and yeast expressions in the culture used and the various technological conditions of the fermentation process, other substances with sensory or nutritional significance are also produced. This diploma thesis focuses mainly on microorganisms, which are important for kefir production. It also deals with the basic characteristics of kefir, technology of production, sensory properties and microorganisms causing its spoilage. Practical part deals with changes of microflora and with sensory properties of kefir and kefir ice cream during maturation.

The diploma thesis Microbial contamination of honeys in the literature recherche presenting chemical composition of honey, its properties and effects to human health. The major part deal with microbial contamination of honey, characterization of important groups of microorganisms and describing defects of honey produced their activities. Further it shows with possible ways of precaution against these undesirable changes. The experimental part is focused on microbiological analysis and spectrophotometric measurement of floral and honeydew color, purchased directly from beekeepers from the region Vysočina. Investigating changes in numbers of microorganisms and changes color over time.