The aim of the thesis was to monitor presence of probiotic microorganisms in representative fermented dairy products. Three samples of white yoghurt available in the market, in which the manufacturer declared presence of bifidobacteria, were chosen for determination of strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and the genus of Bifidobacterium. Bibliographic research deals with explanation of the wider context of probiotic microorganisms and the process of fermentation, fermented dairy products and in particular of yoghurt as one type of fermented dairy products. In the experimental part, the thesis focusses on evaluation of microbiological analyses and pH of selected yoghurts in relation to the samples and storage time. The results show that the number of live bacteria of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus strains complied with the statutory requirements, while the number of bacteria of Bifidobacterium genus could have been affected by various factors which caused that according to the results of the work, certain samples lacked the sufficient numbers of these bacteria.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:174214 |
| Date | January 2014 |
| Creators | KORANDOVÁ, Květa |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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