SubjectsSubjects(version: 876)
Course, academic year 2020/2021
  
Lactic Acid Bacteria - P322001
Title: Bakterie mléčného kvašení
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: doctoral
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Plocková Milada doc. Ing. CSc.
Horáčková Šárka Ing. CSc.
Interchangeability : D322003
Z//Is interchangeable with: AP322001
Annotation -
Last update: Plocková Milada doc. Ing. CSc. (18.10.2018)
Subject is focused on functional properties, metabolism and genetics of lactic acid bacteria (LAB), progress and trends in dairy starter cultures, new applications of LAB in food production, cosmetics and preventive medicine and on the methods of selective enumeration of LAB in mixtures.
Aim of the course -
Last update: Pátková Vlasta (18.05.2018)

Students will be able to use:

• new information concerning functional properties of LAB, their metabolites and their defense mechanisms against bacteriophages,

• possible food and non-food applications of LAB,

• control methods of LAB stability in products.

Literature -
Last update: Plocková Milada doc. Ing. CSc. (18.10.2018)

R:Lahtinen S., Ouwehand A.C., Salminen S., von Wright A.: Lactic Acid Bacteria, Microbiological and Functional Aspects, 4th ed., CRC Press, Boca Raton, London, New York, 2012.

A: Mozzi F., Raya R.R., Vignolo G.M.: Biotechnology of Lactic Acid Bacteria, Novel Applications, Wiley-Blackwell, Singapore 2010.

Learning resources -
Last update: Pátková Vlasta (18.05.2018)

Self-study of scientific literature.

Syllabus -
Last update: Pátková Vlasta (18.05.2018)

• Characteristics of particular species of LAB, actual taxonomy and safety.

• Metabolism of LAB and its regulation (saccharides, EPS, proteolysis and amino acid catabolism, citrates, antimicrobially and antivirally active metabolites).

• Bacteriphages of LAB, defense mechanisms of LAB.

• Genetics of LAB, properties of chosen genetically modified LAB strains.

• Functional properties of LAB - probiotics, prebiotics, synbiotics.

• New applications of LAB in food processing (production of biologically active compounds-vitamines, bioactive peptides).

• LAB applications for gut microbiota modulation (gut immune system modulation), cholesterol transformations, preventive treatment of urovaginal and respiratory infections.

• Plate count and molecular-biologic methods of LAB estimation in mixtures.

Entry requirements -
Last update: Plocková Milada doc. Ing. CSc. (18.10.2018)

Magister study programme focused on food technology, mikrobiology, biochemistry or food chemistry.

Registration requirements -
Last update: Kubová Petra Ing. (11.09.2019)

None

Course completion requirements -
Last update: Pátková Vlasta (18.05.2018)

Oral examination.

 
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