SubjectsSubjects(version: 953)
Course, academic year 2021/2022
Lactic Acid Bacteria - P322001
Title: Bakterie mléčného kvašení
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Plocková Milada doc. Ing. CSc.
Horáčková Šárka doc. Ing. CSc.
Is interchangeable with: AP322001
Annotation -
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.
Last update: Plocková Milada (18.10.2018)
Aim of the course -

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.

Last update: Pátková Vlasta (18.05.2018)
Literature -

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.

Last update: Plocková Milada (18.10.2018)
Learning resources -

Self-study of scientific literature.

Last update: Pátková Vlasta (18.05.2018)
Syllabus -

• 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.

Last update: Pátková Vlasta (18.05.2018)
Entry requirements -

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

Last update: Plocková Milada (18.10.2018)
Registration requirements -


Last update: Kubová Petra (11.09.2019)
Course completion requirements -

Oral examination.

Last update: Pátková Vlasta (18.05.2018)