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The subject of this thesis is the design of specific LAMP primers and LAMP analysis and its optimization. The purpose of this analysis is to specifically distinguish Xanthomonas gardneri from other pathogenic xanthomonads. Two sets of LAMP primers from the DNA sequences of hrpB and atpD genes were designed. These LAMP primer sets are highly sensitive and the detection limit of LAMP assay was found to be 0.01 l / mg of DNA. The reaction temperature of the LAMP was optimized to 64 °C to reach the maximum of amplification. LAMP can be applied to detection and identification on pathogens in plant tissues. LAMP takes less time than conventional PCR to detect bacteria. This LAMP assay has a great potintial to be applied to detection and identification of Xanthomonas genus bacteria pathogenic for tomato and pepper.

The kombucha drink is referred to as leavened tea with added sponge called a scobie. In this way, a low-alcohol beverage is obtained, which gains considerable popularity, especially due to the alleged beneficial properties for human health. The microbial composition of this beverage is very rich, consisting of bacteria and yeasts living in a beneficial symbiosis [11]. The microbial composition of the drink and its beneficial effects on human health are very closely related. This work deals with the analysis of the chemical composition of the commodity beverage, especially with regard to the content of major components such as organic acids, carbohydrates and ethanol. These analytes are among the most common and most profoundly found substances in the carbohydrate beverage and are very closely related to the microbial composition of the scoby itself [3]. Combo beverage samples were supplied by RebornFood, one of which is the commercial production of this drink on the Czech market. At the same time, this company bases itself on purely natural fermentation of beverages, and therefore it is not particularly involved in the production process. The results of this diploma work point to the effect of the scoby used and the associated occurrence of analytes in the beverage, as well as the production process associated with the formation of analytes, which is described in several articles. It is expected that this work will provide information both on the production conditions and on the chemical properties of the beverage related to the condition of the scoby, which will be used further, both for RebornFood and the material used to solve the technical problems of this beverage production.

This master thesis deals with typing of Klebsiella pneumoniae isolates. The first part of the thesis introduces molecular typing methods. Then bacterial genomes and Klebsiella pneumoniae are characterized. Following part describes data validation, assembly of genomes and proposed algorithm for finding genes with high variability. In last part obtained results are presented and validated on other genomes of Klebsiella pneumoniae.

This thesis is focused on study of biodegradability of modified polyurethane elastomeric films in synthetic medium with minerals and vitamins on tempered shaker by mixed thermophilic aerobic bacterial culture Bacillus and Thermus genera. In most cases addition of all used fillers (carboxymethyl cellulose, hydroxyethyl cellulose, acetylated cellulose, acetylated starch and glutein) led to increased biodegradability of elastomeric films with modifying agent in comparison with elastomeric films without modifying agent (referential). The growth of cultures was strongly increased in presence of elastomeric films modified by 10 % acetylated cellulose and 10 % carboxymethyl cellulose. Elastomeric film biodegradation mechanism included probably two stages: abiotic destruction of elastomeric films and consequent utilization of degradation products by bacterial culture.

Probiotics are defined as live microorganisms that have, if ingested, a positive impact on human and animals health. The best known probiotics are the lactic acid bacteria, among them most commonly used are lactobacilli and bifidobacteria. For therapy the minimum daily consumption of at least 100 g of milk product with a minimum 1000000 of probiotic bacteria in 1 g or 1 ml is considered. In this work, several products that have declared on the label probiotic cultures have been selected. All products were analyzed for the number of lactic acid bacteria. Two media - MRS agar and skim milk agar Modified were used for cultivation. Cultivation proceeded at 37 °C for 48 hours under aerobic and anaerobic conditions. Amount of live bacteria, which must be present in the product, indicates Ministry of Agriculture No. 77/2003 Coll.. Quantitative representation of lactic acid bacteria in all selected products comply with the requirements of legislation.

Polymastigidae is one of the five families of oxymonads (Metamonada, Preaxostyla). It includes small flagellates inhabiting the digestive tract of insects. Recently obtained molecular phylogenetic data have questioned the monophyly of this group. The type genus of the family Polymastigidae is Polymastix. The phylogenetic position of this genus has not been studied yet, although this information could significantly help to clarify the relationships within this group. This work provides the first sequence data of this genus, which we have obtained using a single- cell genome amplification and subsequent whole genome sequencing on Illumina HiSeq X Ten (Macrogene) from three individuals of P. melolonthae inhabiting the posterior hindgut of crane fly larvae. Phylogenetic analysis based on the gene for 18S rRNA, EF-1α and HSP90 yielded several roughly equally probable hypotheses about the position of this genus within Oxymonadida. The first of them places the genus Polymastix in a close proximity to the genus Streblomastix, according to the second hypothesis, Polymastix is sister to Termitimonas travisae. A characteristic feature of this protist is ectosymbiotic bacteria attached to its surface. These were necessarily amplified and sequenced together with their hosts, which allowed us to obtain sequence...

The house dust mites (HDM; Dermatophagoides farinae and Dermatophagoides pteronyssinus) obtain nutrients from the debris of the skin, hairs and nails, that get off the human and animal body. These debris are covered by microorganisms and the microorganisms are the key factor in the survival of HDM in human-made environments. In this study we made manipulative experiments with the extract from spent growth medium (SPGM). SPGM is the medium after mite cultivation, composed from mite feces, debris of the diet, dead mite bodies and microorganisms. The extract from SPGM (one and three-month-old mite cultures) was used as the source of microorganism to transfer them into diet of D. farinae a D. pteronyssinus. The composition of the bacterial and fungal microbiomes differed between the HDM species, but the SPGM extract addition into diet influenced only the bacterial profile of D. farinae. In the D. farinae microbiome of specimens on SPGM-treated diets compared to those of the control situation, the Lactobacillus spp. profile decreased, while the Cardinium, Staphylococcus, Acinetobacter, and Sphingomonas profiles increased. The addition of SPGM extract decreased the microbial respiration in the microcosms with and without mites in almost all cases. Adding SPGM did not influence the population growth of D. farinae,...

The dissertation is occupy with microbial settlement of black pepper, which is one of the world's most widely used spices. Characterizes each kind of pepper, discribe microorganisms occurring in spices and spice treatments. It also state legislative limits of microorganism occurrence. The practical part of this work deals with experimental determination of selected groups of microorganisms in black pepper. Analyzed samples of black pepper were purchased in business chains, sold under a known brand and private label and also in shops dealing only with spices and herbs. The results of the work shows that microbial contamination of spices is constantly decreasing and in most cases doesn’t exceed the allowed limits. The most contaminated sample belonged to private label samples, and the least contaminated sample belonged to wholesale spice distributors.