1. Prokaryotic and eukaryotic microorganisms ? their representatives, cell structure, reproduction and importance. 2. Technologically undesirable microorganisms in food. Microorganisms deteriorating food quality ? characteristics, possibilities of determination, significance. Food changes due to microbial spoilage. 3. Food-borne pathogens. Alimentary infections and intoxication. Toxins produced by foodborne micro-organisms. Determination possibilities. 4. Genetically modified microorganisms ? preparation, importance and use in food industry. 5. Phenotypic and genotypic methods for the determination of microorganisms in food. Indicator microorganisms, selective and diagnostic culture media, molecular biology methods. 6. Intrinsic factors affecting the growth of microorganisms in food. 7. Extrinsic factors affecting the growth of microorganisms in food. 8. Metabolism of microorganisms in relation to food. 9. Biofilm ? general characteristics, formation, significance, detection, removal in food processing plants. 10. Biogenic amines in food ? formation, producers, distribution, importance, occurrence, detection. 11. Dairy starter cultures ? distribution, general characteristics, technological importance, risk of bacteriophages, defects. 12. Microbial cultures in meat industry, bakery, beverage and fermented vegetable products. 13. Lactic acid bacteria ? characteristics, taxonomy, metabolism, possibilities of determination, importance in food industry. 14. Microbiology of milk, cream and butter ? raw milk, pasteurized and UHT milk, powdered and condensed milk, cream, butter; changes due to the microbial activity. 15. Microbiology of fermented milk products and cheeses, changes due to the microbial activity. 16. Microbiology of meat and meat products, poultry, fish and fishery products, changes due to the microbial activity. 17. Microbiology of eggs and egg products, mayonnaise, delicatessen, cold dishes, semi-finished and ready meals, changes due to the microbial activity. 18. Microbiology of cereals, flour and bakery products, spices, sugar, potatoes, starch, changes due to the microbial activity. 19. Microbiology of fruits, vegetables, fermented plant products; microbiology of fats, changes due to the microbial activity. 20. Microbiology of water, non-alcoholic and alcoholic beverages, changes due to the microbial activity.
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ADAMS, M.R., MOSS, M.O. Food Microbiology. RSC Publishing, Cambridge, 2008.
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GÖRNER F. A VALÍK Ľ. Aplikovaná mikrobiológia požívatín. Malé Centrum, Bratislava, 2004.
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ICMSF. Microoorganisms in Foods 6: Microbial Ecology of Food Commodities. 2005.
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ŠILHÁNKOVÁ L. Mikrobiologie pro potravináře a biotechnology. Academia, Praha, 2004.
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