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The subject is focused on the characteristics of microorganisms connected with the production and spoilage of foods and cosmetics with a special impact on the group of lactic acid bacteria. On the basis of physiology and metabolism of microorganisms the functional properties of starter cultures used for milk, meat, vegetable and cereal fermentation are presented. Basically, the risks connected with production of basic food and cosmetic products are mentioned.
Within the exercises the knowledge about cell structure and occurrence of microorganisms in food is repeated. In more details the cultivation methods of important groups of microorganisms and their identification and basic legislative documents concerning food microbiology are discussed. Also, there is a focus on work with scientific literature.
Last update: Horáčková Šárka (30.01.2018)
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Students will be prepared to judge the microbial risks connected with production of chosen categories of food and basic cosmetics products, to apply knowledge concerning functional properties of bacterial, yeast and mould cultures for food production and for food shelf life prolongation, to communicate with producers and control authorities the microbiological quality of foods and to suggest the necessary measures for their security. Last update: Hladíková Jana (18.01.2018)
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Obligatory:
Recommended:
Last update: Horáčková Šárka (16.07.2024)
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Mid-term and final tests 20% Oral examination 80% Last update: Horáčková Šárka (23.08.2023)
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1. Viruses, prokaryotic and eukaryotic microorganisms (MO)important for food and cosmetic production. 2. Microbial catabolism and anabolism connected with production and spoilage of food and cosmetics. 3. Effect of inner and outer factors applied during food and cosmetics production on MO. 4. Lactic acid bacteria (LAB)- their classification, physiology, functional properties. 5. Starter cultures for food production: function, production, defects, control. 6. Application of starter cultures for milk, meat,fruit,vegetable and cereal fermentations. 7. Microbial risks connected with milk processing into non fermented dairy products. 8. Microbial risks connected with butter, ice-cream, fats, oils and margarines production. 9. Fermented milk, production, stability of LAB, defects. 10.Microbiology of basic groups of natural and processed cheeses, usage of whey. 11.Microbial risks connected with cereals, bakery,confectionery and pastry production. 12.Microbial risks connected with fruit and vegetable processing and ready to eat products. 13.Microbial risks connected with meat and fish processing. 14.Microbial risks connected with cosmetics production. Last update: Hladíková Jana (18.01.2018)
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Materials are available online: e-learning. Last update: Horáčková Šárka (30.01.2018)
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Mikrobiology B320007 Last update: Horáčková Šárka (30.01.2018)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.1 | 2 | ||
| Účast na přednáškách | 1 | 28 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.3 | 8 | ||
| Příprava na zkoušku a její absolvování | 2.1 | 60 | ||
| Účast na seminářích | 0.5 | 14 | ||
| 4 / 4 | 112 / 112 | |||