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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Effect of different microorganisms and substrates on yield and fruit quality of cucumber grown in soilless culture

Ewis, Abdelaziz Mohamed January 2010 (has links)
No description available.
2

Technologicky a hygienicky významné skupiny mikroorganismů osídlující výrobky z kozího mléka

Chybová, Kristýna January 2019 (has links)
The thesis deals with microbiology of dairy products made from goat's milk. The theoretical part deals with goat's milk, dairy products, and last but not least technologically and hygienically relevant microorganisms, located in products made from goat milk. This section also included measures as from unwanted and dangerous microorganisms defend. The practical part includes microbiological determination in 6 goat cheese samples and 5 goat products that were purchased directly on goat farms and in specialized stores. Microbiological analysis identified the following groups of microorganisms: the total number of microorganisms, lactic acid bacteria, yeasts and molds, enterococci and coliforms. The results were evaluated and compared with current legislation
3

Isolace mikroorganismů z mlék a mléčných výrobků schopných tvořit biogenní aminy

Přichystalová, Jitka January 2013 (has links)
The aim of the dissertation thesis, The Isolation of Microorganisms Producing Biogenic Amines from Milks and Dairy Products, was to isolate pure bacterial cultures of the genus Enterococcus and coliform bacteria from milks and cheeses and to test them for ability to produce biogenic amines. Isolated strains were identified and decarboxylase activity was tested on several amino-acids (lysine, histidine, tyrosine, tryptamine, ornithine, phenylalanine and arginine) at four different temperatures. At the end of the experiment, PCR was processed for the presence of tyrosine decarboxylase gene in enterococci strains. Identification showed higher variability of microorganisms isolated from cheeses rather than from milks. Decarboxylation activity test has revealed ability of genus Enterococcus to decarboxylate tyrosin and arginine. Coliform bacteria were found to be possibly able to decarboxylate arginine, tyrosin, ornithine, lysine and histidine. The subsequent PCR reaction confirmed most of the enterococci isolates to be producers of tyramine.
4

Změny mikrobiální kontaminace vajec v průběhu skladování

Zemanová, Aneta January 2015 (has links)
This masters thesis deals of microbial contamination of chicken eggs in storage. Test samples were tracked for the following microbial indicators: Total Viable Count (TVC), bacteria of the Enterobacteriaceae family, bacteria of the Enterococcus genus, psychrotrophic microorganisms, yeasts and molds. Microbial analysis was made for eggs acquired from market chains, originating from three different farming environments: enriched cages, cage-free and free range. Samples were stored in three different temperature environments: refrigerated at 5 °C for the whole storage period, stored in a thermostated box at 28 °C for the whole storage period and alternating between 5 °C and 28 °C temperature environments with one week storage periods each. The analysis of acquired test samples shows that TVC did not change significantly between different farming environments and storage temperature environments. Cage-free eggs show increasing TVC in long time storage (21 days). Cage-free and free range eggs also show higher count for Enterobacteriaceae. Enterobacteriaceae counts show significant differences between samples stored at constant 28 °C and alternating temperatures. Lowest microorganism count for bacteria of the Enterobacteriaceae family was observed at alternating temperatures. Long time storage resulted in elevated Enterobacteriaceae count in cage-free eggs. Presence of Enterococcus, psychotrophic microorganism and molds was detected in a low number of samples.
5

Mražení vstupní suroviny v technologickém procesu výroby tepelně neopracovaných masných výrobků

Švec, Petr January 2009 (has links)
No description available.
6

Mikrobiální kontaminace lahůdkových salátů

Hlouchová, Lucie January 2010 (has links)
No description available.
7

Mikromycety jako kontaminanty cereálních výrobků - musli

Králíčková, Šárka January 2010 (has links)
No description available.
8

Sledování výskytu vybraných patogenů v potravinách

Smetanová, Radka January 2010 (has links)
No description available.
9

Konzervace ovoce proslazováním

Šimberová, Dagmar January 2010 (has links)
No description available.
10

Použití probiotických bakterií při výrobě kvasu

Přichystalová, Jitka January 2010 (has links)
No description available.

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