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This thesis deals with bacteria that are capable decarboxylase one or more amino acids and thus contribute to the formation of biogenic amines. The aim of this work was to characterize the bacteria with decarboxylase activitthe Escherichia coli, Bacillus, Lactobacillus, Enterococcus isolated from milk and dairy products. Microorganisms were inoculated into tubes with diagnostic medium. To test was used seven amino acids. Incubation tubes conducted at 6, 25, 30 and 37 ° C for 10 days during which the color change was monitored. The tested isolates of Escherichia coli were detected decarboxylase activity, especially for tyrosine and ornithine. The bacterium Bacillus licheniformis was found decarboxylase activity, especially on tyrosine. The bacteria Lactobacillus isolates tested were shown the strongest decarboxylase activity especially for arginine. The bacteria Enterococcus was demonstrated the strongest decarboxylase activity especially for arginine. Furthermore, the observed production of carbon dioxide and formation of biogenic amines contaminating microorganisms in cow's and goat's curd.

The topic of my diploma thesis is Changes of microbiologic parameters of packaged mineral waters during non-starndard manipulation.Firstly is clarify what mineral water actually is and what is its dividing. Other chapters of literary summary are focused onpacked water from ordinance number 275/2004. After that it focuses on microbilogy of packaged water where are the microbiological contaminants and also impacts that growth and microbiological reproduction impact. There was made an experiment at the end of diploma thesis at chosen packaged water. In this experiment was made total number of microorganism which was in the process cultivated on 36 °C and 22 °C. Everything was done after its verification and after that were consumed. All the samples were kept in condition as is defined. This research was completed with questionnaire focused on consumation of packaged water and its further storing.

This diploma thesis contains a brief history of goat breeding and its numbers in the world and in the Czech Republic. It also deals with the importance of colostrum for kids, its structure and the factors that in uence it. The aim of this thesis was to analyze the microbiological quality of goat colostrum from the individual sample collections realized on seven farms in February 2017 and to assess the in uence of the farm, breed and freezing. At the time of sample collection, the animals were housed in a stable in an individual birth box and were fed an intensive diet. The individual samples of colostrum were chilled or frozen and then transported for laboratory tests at the Veterinary and Pharmaceutical University in Brno. The microbiological analysis was focused on the total plate count (TPC), the presence and amount of Escherichia coli, verotoxigenic Escherichia coli (VTEC), Staphylococcus aureus and its genes encoding staphylococcal enterotoxins. Data analysis suggests that the most common pathogenic microorganism on farms is Escherichia coli, while VTEC has not been detected in any sample. Among the observed indicators, the Staphylococcus aureus was found most often. For the total number of microorganisms and pathogenic microorganisms, the lowest incidence was observed in farm no.5 with an average TPC of 162,250 CFU/ml and Escherichia coli in a single sample of 20 CFU/ml. The farm with the lowest microbial quality of colostrum was identi ed as a farm no.1 whose TPC was not the most numerous: 130 166.7 CFU/ml, but the incidence of pathogenic microorganisms was the highest out of all samples: Escherichia coli 250 CFU/ml and Staphylococcus aureus 780,000 CFU/ml. Based on the results, Farm no.1 was adviset with the possibilities of how to improve the animal hygiene to raise the microbial quality of colostrum. The in uence of the breed was not explicitly determined, however, the highest quality colostrum was obtained from the crossbreeds of the following breeds: white shorthair goat, short-haired goat and Anglonubian goat.

„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 diploma thesis is focused on microorganisms, which form microbiota of milk, including pathogenic microorganisms and possible natural substances which inhibit undesirable microbiota. The thesis is divided into theoretical and practical part. The theoretical part describes microbiology of raw milk and contaminating microbiota. Furthermore, the work deals with the microbiology of heat-treated milk, where the methods of heat treatment are described and milk bacterial cultures, which are used in the production of dairy products. The last part describes the pathogenic microbiota of milk causing foodborne diseases and possible measures to combat undesirable microorganisms. In the practical part, the inhibitory effect of substances of plant origin on selected microorganisms were tested. In the first part of the experiment, the inhibitory effect of essential oils against five different microorganisms were studied and the second part was focused on the inhibitory effect of ethanol plant extracts against two microorganisms.

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.